Ingredients for 2 Cups
- 500 ml whole milk
- 150 ml heavy cream / whipping cream
- ¼ teaspoon ground cinnamon
- A pinch of nutmeg
- 1 vanilla bean
- 4 egg yolks
- 80 g sugar
- 2 cl STROH 80
- Sugar sprinkles and whipped cream for garnish
Preparation
- Put the milk, cream, cinnamon and nutmeg into a small pot and heat slowly over medium heat — heat until very hot, but do not let it boil.
- Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and bean to the pot.
- In a bowl, beat the egg yolks and sugar until creamy.
- Slowly pour the hot milk mixture into the egg-yolk mixture while stirring constantly.
- Pour everything back into the pot and heat gently over medium heat for about 5 minutes, stirring continuously, until the mixture thickens slightly — do not let it boil.
- Divide the STROH 80 into two cups, then pour the hot eggnog on top.
- Top with whipped cream and sugar sprinkles.
