Is there ever a bad time to have eggnog??? Not for me! I’ve always wanted to make it, but I knew I just couldn’t deal with all the raw eggs. I was excited when I found this recipe – the eggs are cooked in the same way you’d make pudding or custard, so no worries! And to top it off, it’s luscious. . .creamy and laced with spices – yum! Feel free to add a good dose of rum for the adults!
Give it a try this holiday season!
Eggnog Adapted from allrecipes.com
4 cups whole milk
5 whole cloves
1/2 teaspoon vanilla
1 1/2 teaspoons cinnamon
1 1/2 cups sugar
12 egg yolks
In a large pot, add the milk, cloves, 1/2 teaspoon vanilla, cinnamon, and sugar. Whisk until combined. Heat until the milk mixture is hot (about 5 minutes). In the meantime, whisk the milk mixture occasionally and whisk the egg yolks in a heat proof bowl.
When the milk mixture is hot/slightly steamy, slowly ladle the hot milk into the egg yolks whisking constantly to temper the egg yolks. Add another ladle and whisk again. Then slowly add the egg yolk mixture into the hot pot of milk. Whisking constantly.
Let the custard cook on the stove – stirring constantly just until it thickens and coats the back of a wooden spoon (about 4 to 5 minutes). Then pour the custard through a sieve into a glass storage container or pitcher. Let it cool for about 30 minutes. Then place in the refrigerator covered with a paper towel to cool completely.
Once the eggnog is completely cool, stir in. . .
4 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon nutmeg
1 cup light rum, optional
Let cool in the refrigerator overnight before serving.
Lasts about 3-4 days in the refrigerator.