Christmas egg grog

Christmas egg grog

Ingredients

• Vanilla sugar 8 g
• Black tea to taste
• Lemon 1 piece
• Dark rum 400 ml
• Egg yolk 5 pieces
• Sugar 300 g
• Ground cinnamon ½ teaspoon
• Ground nutmeg x¼ teaspoon
• Water 1,299 l
• Cloves 3 pieces

Directions

1. 1. Cut the lemon into slices together with the peel and throw into a saucepan with boiling water. Add cinnamon, cloves and cook over low heat, covered for 15 minutes.
2. 2. Brew strong black tea in lemon broth (about 4 bags). Add vanilla sugar and nutmeg, stir and keep covered.
3. 3. While the lemon broth is being prepared and the tea is being brewed, whisk the yolks and sugar vigorously with a whisk.
4. 4. Remove the lemon and cloves from the pan. Slowly pour the tea into the yolk mass, stirring continuously until smooth.
5. 5. Pour the mixture into a saucepan and put on low heat. Stirring constantly, wait until the mass thickens to a creamy consistency.
6. 6. Remove the mixture from heat and cool slightly. While stirring, add rum and serve immediately in large mugs.