Tuesday, December 22, 2009


This non alcoholic version of the festive drink got a huge two thumbs up from my kids and husband!. Gently cook to ensure no bacteria from the eggs, you will never drink the store bought again!


6 egg yolks

2 1/2 cups whole milk

1/3 cup sugar

1 tsp vanilla

1 cup heavy whipping cream

1 tbs sugar

ground nutmeg


Beat the egg yolks, add the sugar and continue to beat until they start to lighten in colour.In a large saucepan mix the egg yolks and milk until well incorporated. Heat in medium low heat and stir constantly. Allow this to heat slowly for approx 10 minutes or until it coats the back of a spoon. Do not allow it to boil or simmer. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Sitr in vanilla. Cover and chill in fridge for at least 4 or up to 24 hours.

When ready to serve whip cream in a mixing bowl and 1 tbsp sugar until peaks form. Transfer chilled egg mixture to a punch bowl. set aside a spoon of cream for each cup and then fold in the rest of the cream to the egg mixture.

Pour into cup and top with a dollop of cream and sprinkle a pinch of nutmeg on each serving.

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