4 cups of Eggnog
In saucepan, combine eggnog and tea. Cook for 7-10 minutes but do not boil.
Remove from heat and let stand for 2 minutes.
Strain through fine sieve, and then add rum. Cool to warm, then place in the refrigerator to chill.
Chill for 2 hours and garnish with whipped cream!
SPICE UP THE SCONES
Try adding tea instead of water to our scone mixes. Use the amount of water that the mix calls for, but boil the water and steep two – three teaspoons of your favorite tea, let cool and then add to mix.
Also, try adding dried fruit, chocolate chips or nuts to the Original/Plain Scone mix.