Eggnog with rum

In a bowl, mix the egg yolks and whole egg with the icing sugar and vanilla sugar until smooth. This is an important step because properly mixed eggs and sugar form the base for the liqueur. I recommend using an electric hand mixer for a perfectly smooth result.

Pour the milk and cream into a saucepan and let them heat over medium heat, but don't boil!

Turn the pot off the heat and slowly pour the egg mixture into the pot, stirring constantly. This is a bit of a tricky process, but well worth it. Gradually adding the mixture ensures that the eggs don't thicken.

Return everything to the heat and cook over a low heat for about 5-7 minutes, stirring until the mixture thickens.

Finally, add the rum and mix well.