|1 cup||rooibos honey tea|
|3 tsp||muscovado sugar|
|1 1/2 cup||milk — full cream|
|3/4 cup||cream — fresh|
|2||cinnamon — stick|
|1||vanilla — pod, seeds removed|
|4||eggs — yolks only|
|1/3 cup||castor sugar|
|1/3 - 1/2 cup||bourbon|
Heat the rooibos tea and Muscovado sugar in a small saucepan. Boil hard until reduced by three quarters. It should be syrupy.
For the eggnog, heat the milk, ¼ cup cream, cinnamon and vanilla together. Once the milk starts to boil, remove from the heat and allow to infuse for 10 minutes.
In the meanwhile, whisk the egg yolks, castor sugar and honey together until pale and fluffy.
Remove the cinnamon sticks and vanilla pod from the milk. Add the milk gradually to the egg mixture, whisking all the while.
Pour the milk mixture back into the saucepan and heat gently, stirring constantly.
Remove from the heat once thickened. It shouldn’t boil.
Add the Bourbon and 2 tablespoons rooibos syrup.
Cover and chill overnight or serve immediately if you wish.
Whisk the remaining ½ cup cream until soft peak stage. Reheat the eggnog gently if you’re serving it warm and pour into glasses.
Dollop over the cream, grate some fresh nutmeg on top and add a tiny drizzle of rooibos syrup.