Eggnog

In large (4 liter) pyrex measuring jug:

• 1000 ml milk

• 250 ml whipping cream

• 30 g honey

• 1 tsp rum extract

• 1/4 tsp vanilla extract

• grated nutmeg

• grated cinnamon

Heat to 95 C, stirring occasionally

In mixing bowl:

• 4 whole eggs

• 4 egg yolks

• 50 ml whipping cream

Whip egg mixture with a fork. Slowly add hot milk mix while stirring to temper egg mixture. Pour through sieve to remove any chalazae.