Ingredients
120 ml Infused Rum Tincture (use rum with this recipe)
360ml Milk
360g Heavy Cream
240g Sugar
15 ml Vanilla Extract
5g Ground Cinnamon
5g Ground Nutmeg
5 Egg Yolks
2 whole Cloves
MagicalButter Machine
Directions
Place the milk cream vanilla and cinnamon into your MagicalButter machine and secure the head.
Press the Temperature button and select 55°C; then press the 1 Hour/Oil button. (If the lowest temperature option on your MB model is 71°C select that setting.) It only needs to run until you hear the blender motor turn on for the first time.
While that is heating up place the egg yolks and sugar into a bowl and whip them until mixture is pale yellow and fluffy. Then remove the head of your machine and add sugar/yolk mixture. Put the head back onto your machine and select the “Clean” cycle. Let it blend once then stop the machine.
Remove the head again add the rum place the head back on the machine and set the temperature to 55°C; then press the 1 Hour/Oil button.
After the cycle is complete unplug the unit at the outlet and remove the head of the appliance.
Pour your Magical Eggnog into a container and let cool in the refrigerator overnight.
Serve and enjoy!