This is the traditional boozy christmas treat with raw egg whites that we grew up with... Of course you can leave out the whisky / rum, and the egg whites, it'll be just fine-ish. But the egg whites do add a lot to the mouth feel of this drink. <br /> <br />Yield: Makes 1 quart. Serves 4-6. <br /> <br />INGREDIENTS <br />4 egg yolks <br />½ cup (125 mL) sugar <br />2 cups (500 mL) milk <br />2 whole cloves <br />1 tsp (5 ml) cinnamon <br />1 cup (250 ml) cream <br />1 tsp (5 ml) freshly grated nutmeg <br />1 tsp (5 ml) vanilla extract <br />2 Tbsp (30 mL) each of whisk(e)y and rum or brandy, or to taste (optional) <br />4 egg whites (optional) <br /> <br /> <br />METHOD <br />Whisk egg yolks and sugar until they become light and fluffy. <br />In a saucepan; combine milk, cloves, and cinnamon. Slowly heat on medium until steamy hot, but not boiling. <br />Temper the egg yolks by slowly whisking half of the hot milk mixture into the yolk & sugar mixture. Pour back into the saucepan and cook on medium heat. Stir constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon (about 165ºF - 175ºF). Do not allow the mixture to boil. Remove from heat and stir in the cream. Strain the mixture to remove the cloves. Let cool to room temp. <br />Mix in vanilla extract, nutmeg, and whisky/rum (booze is optional). <br />Also Optional: Beat egg whites until they reach stiff peaks. If raw eggs freak you out - then don't add this step. <br />Chill in the fridge before serving. <br /> <br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. <br />Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv <br />Website: http://www.legourmet.tv <br />Twitter: https://twitter.com/LeGourmetTV <br />FB: https://www.facebook.com/legourmettv <br />Insta: http://instagram.com/legourmettv
