Traditional Eggnog (Cinnamon Version)

Eggnog is a traditional milk punch in several countries, most notably the United States of America, Canada and Australia. It's considered to be a Christmas tradition in some places. Since it's high in calories and proteins it's better during cold Winter times. My first contact with it was as a child. My family incorporated many popular habits in Mozambique in the 1960's. Due to its proximity with the Republic of South Africa and a permanent influx of migrants from several parts of the world, the southern part of Mozambique was a true melting pot with cultural exchange between the African populations, the UK, Australia, Germany, Portugal, China, India, The Netherlands and many more.

There are a lot of eggnog variants. For starters, the most notable aspect of the possible variations is temperature. There is chilled eggnog and hot eggnog. The term used to describe this drink also varies a lot. As for the ingredients used, some people use cream, some just the egg, some prefer nutmeg, some others cinnamon or even vanilla. For the alcoholic versions the variations also abound since you can use bourbon, whiskey and brandy like beverages. These variations depend mostly on cultural aspects relating to the region where you make the eggnog. Climate, ingredient availability and cultural aspects, all contribute to this huge variability.
The version I'll be sharing here was learned from my family in Mozambique. It serves one person. If you want to make it for two double the milk and egg and other ingredients accordingly.

200 ml of milk (whole milk is better, but for health reasons you can use semi-skimmed milk)
1 peel of lemon
1 cinnamon stick
A very small pinch of salt
1 whole egg
3 teaspoons of sugar
5 ml of old bourbon or whiskey
Powdered cinnamon

1. Boil the milk for a minimum of 2 minutes with a lemon peel, half a cinnamon stick and a tiny pinch of salt. Take the milk off the heat and let it rest.
2. Take your egg and separate the yolk from the white. On the yolk, add 3 teaspoons of sugar and mix with energy until you have a smooth whitish foamy cream.
3. Whisk the egg white until the stiff peak stage is reached. Some people prefer just soft peaks. It's up to your personal taste.
4. Add a bit of milk onto the yolk egg cream and mix. Keep adding the milk little by little and mixing until all the milk is mixed with the yolk.
5. Add the bourbon
6. Slowly incorporate the egg white. Try not to stir or mix. Be gentle and slowly incorporate the white into the liquid. I usually use only half the white. Again, it's a matter of personal taste.
7. Sprinkle with powdered cinnamon.
8. Share :)