SOUTHERN COMFORT VANILLA SPICE EGGNOG RECIPES

Steps:

• Heat 2-1/2 cups milk in a medium saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
• In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
• Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
• Pour the mixture back into the pan.
• Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
• Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
• Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
• Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

Steps:

• Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
• Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Once it has cooled to a suitable temperature, it is ready to drink.
• For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!