THE EGGNOG
Serving: Yield 4 pax
Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/
Purchase our Taverner's Honey Mead from:
https://foreveryoungsg.wordpress.com/taverners-honey-mead/
Ingredients:
1. 350ml whole milk
2. 120ml heavy cream
3. 85ml Taverner's Honey Mead
4. 3 eggs
5. 2 cinnamon sticks6. 40ml Australian Eucalyptus Organic Honey
7. 1/2 tsp vanilla pod paste
8. 1/2 tsp ground nutmeg
Instructions:
1. In a saucepan, combine milk, cream, cinnamon, vanilla paste and nutmeg.
2. Bring to the boil over medium heat.
3. Once boiling, remove from the heat and allow to steep.
4. In a stand mixer, beat egg yolks and Australian Eucalyptus Organic Honey until combined and thick ribbons form when the whisk is lifted.
5. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.
6. Add Taverner's Honey Mead, and stir.
7. Refrigerate overnight or for up to 3 days.
8. Before serving, beat the egg whites in a stand mixer until soft peaks form.
9. Gently put the form on the water.
10. Serve and garnish with ground nutmeg.
