300ml (10.14fl.oz.) double cream
1 piece stem ginger - in syrup
1 teaspoon stem ginger syrup
1½ teaspoons cinnamon - ground
½ teaspoon nutmeg - ground
¾ teaspoon allspice - ground
¼ teaspoon cloves - ground
1 teaspoon vanilla extract
¾ cup dark rum, (or Cognac)
½ cup caster sugar
4 cups whole milk
8 eggs - separated
In a large heavy base saucepan, add the cream, spices and 2 cups of milk.
Stir over a medium to high heat until the milk starts to simmer.
Remove from the heat and allow too steep for 30 to 40 minutes.
In a medium sized mixing bowl, whisk the egg yolks until combined.
Continue to mix while adding the sugar and salt (in small amounts), until creamy and pale.
Thoroughly strain the spices from the cream mix.
Return the liquid to the saucepan.
Increase the heat to medium. ⇨While stirring, gradually add the yolk mix to the cream.
Continue stirring for 12 minutes, or until the cream simmers.
Remove from heat and transfer to a large bowl. v
Allow to cool to room temperature, then refrigerate for 2 to 4 hours, (or overnight).
Add the rum and remaining milk.
Whisk until frothy.
In a separate bowl, whisk the egg whites until soft peaks form.
Transfer the whisk to the cooled eggnog bowl.
Gradually add the egg whites to the mixture while continuing to whisk.
Serve chilled with a sprinkle of cinnamon to garnish.
⇨For a non-alcoholic version, simply add the rum to the mix when adding in the egg yolks, (to cook off the alcohol), but retain the taste.