:D

Ingredients:

• 12 Egg Yolks
• 5 Cloves (whole)
• 4 cups of Milk
• 4 cups of Cream
• 3 cups of Light Rum
• 1 cup of Caster Sugar
• 2 Whole Vanilla Beans
• 1 teaspoon of Ground Cinnamon
• 1 teaspoon of Ground Nutmeg

Method:

1. Using a small knife, split one vanilla bean in half and scoop out seeds from one of the halves.
2. Using low heat in a saucepan, blend the milk, cinnamon, cloves and the vanilla bean seeds.
3. Keep stirring while the mixture heats.
4. Remove from heat before it starts to boil.
5. In a bowl, mix together the sugar with the egg yolks with an electric mixer until they are light and fluffy.
6. Gently pour in the milk mixture while continuing to whisk.
7. Transfer mixture back into your saucepan over a medium heat.
8. Stir continuously.
9. Keep stirring until the eggnog mixture starts to resemble custard.
10. Pour and strain the mixture into several jugs, removing the cloves.
11. Chill the pitcher in the refrigerator for 2 hours or more.
12. Split the remaining vanilla bean and scoop out all the seeds from all pods.
13. Gently stir in the cream, light rum and remaining vanilla seeds.
14. Cut vanilla bean pods into even pieces and place into jugs as well as the ground nutmeg, stiring again until combined.
15. Chill covered in the fridge overnight.
16. Serve in glasses (optionally with ground nutmeg, cinnamon sprinkled lightly on top, it's fine just as is though).
17. Makes approximately 3 litres.