Home made eggnog

Heat the milk and whipped cream. Add the cinnamon stick and simmer for 10 minutes. Allow to cool slightly.

Beat the egg yolks with the sugar and vanilla sugar in a bowl with a hand blender. Pour in hot milk while beating. Pour the mixture back into the pan and let it thicken for about 5 minutes at a low setting.

Stir in the rum and leave to cool in the fridge for at least 2 hours.

Pour the eggnog into 4 glasses and sprinkle with a pinch of nutmeg.