Eggnog with brandy, no rum.

This is a classic Christmas tipple; you can have hot or cold.  I have had it with rum and with whiskey but I think it is beast with brandy.  However, as I even write this down it think it was better with rum, dark rum of course.  It is a bit like making custard so all you have to do is think like that and do not get it to hot or you will find it splitting. Now the thing is that I have always been told that you should put the whole egg in to the milk but I always just use the egg yolk.  The egg white is so easily over cooked

Ingredients

1140ml/2 pints whole milk

8 egg yolks

50g/2oz caster sugar

1 vanilla pod, split

Pinch of ground nutmeg

Pinch of ground cinnamon

200ml/7fl oz brandy or 200ml/7fl oz dark rum

cocoa powder, for dusting

First take your milk and put it on the heat, get it hot but do not bring it to the boil.  In to the milk add the vanilla, nutmeg, and cinnamon.

Now in a bowl whisk the egg yolks and sugar together so you get a light and well mixes blend.

Now add some of the milk to the eggs and work this in together.  Then add the rest and make sure that you get all the sugar and egg mix thoroughly mixed in to the milk.  Now return this to a low heat and keep cooking until you have a mix that coats the back of the spoon.

Now you can take this of the heat and chill it or have it warm the choice is yours but just warm with a good measure of brandy, no rum, no brandy,  you decide. And to finish a sprinkle of coco powder on the top.