I thought it might be fun to share a recipe for Eggnog. This is one of my favorite winter drinks, enjoyed in front of the fire.
The question of which alcohol to use really depends on taste. The rum should be spiced and dark. The whisky/bourbon should be on the sweet side. Some brands do spiced bourbon/whiskies, which would work well. If you are planning to serve this at a party, brandy is the best option, as it is the mildest in taste.
- 50g caster sugar (+75ml water)
- 4 egg yolks (must be fresh)
- 1 tsp vanilla essence
- Small can of condensed milk (around 300g)
- 100ml of either Brandy, rum or whisky
Put the sugar and water in a saucepan. Cook on a low heat until the sugar is melted then allow to cool.
Beat the yolks, until they form a smooth paste then add the vanilla, condensed milk, alcohol and cooled sugar water. If the sugar water is too hot it will cook the eggs and ruin the drink. Patience is key!
Put it in the fridge to chill and serve in front of a roaring fire, whilst dipping into a good book.
The first novella in my four book series with Totally bound, Liberating Jane, came out this summer. If you like funny, sexy stories with strong female characters, then this is for you.
