Eat The Seasons
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4 free-range eggs, beaten 4 tbsp caster sugar 3 bruised bay leaves 1 tsp ground allspice 50ml/2fl oz vanilla syrup 100ml/3½oz golden rum 100ml/3½oz cognac 300ml10½ fl oz full-fat milk freshly grated nutmeg, to garnish
Beat the eggs together in a bowl with the caster sugar. Add the remaining ingredients and whisk until combined. Cover with clingfilm and leave to rest for half an hour. Gently whisk again before straining into a bottle. Chill in the fridge for up to four days.
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By Wayne Collins Wayne Collins From Something for the Weekend Less than 30 mins preparation time No cooking required cooking time This can be made up to 4 days in advance of drinking, and stored in the fridge. It can be served hot or cold.
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