For the egg liqueur, briefly boil the milk, whipped cream and vanilla pod, cut open and scraped out, set aside and leave to infuse for 1 hour. Beat the yolks over a bain-marie until foamy. DO NOT exceed 60 degrees.
Set aside, stir in the sugar. Remove the vanilla bean from the milk and slowly add to the beaten yolks. Add the alcohol and stir in as well.
Pour into decorative bottles.
Preparation Tip:
A nice gift or to drink yourself. The eggnog has a shelf life of about 1 month.
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