Amazingly Good Eggnog
StirredMug
5.0 · 1 rating
Ingredients
- 4 cupsmilk
- 2½ tspvanilla extractdivided (divided)
- 1 tspground cinnamon
- 5cloves
- 12egg yolks
- 1½ cupswhite sugar
- 4 cupslight creamor half-and-half (or half-and-half)
- 2½ cupslight rumor brandy (or brandy)
- ½ tspground nutmeg
Preparation
- 1.
Combine milk, ½ teaspoon vanilla, cinnamon, and cloves in a saucepan.
- 2.
Stir and heat over lowest setting for 5 minutes.
- 3.
Increase heat to medium-low and gradually bring mixture to a boil; remove from heat.
- 4.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- 5.
Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking until all milk is incorporated.
- 6.
Pour combined mixture back into the saucepan, then cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not boil.
- 7.
Strain to remove cloves, and let cool for about 1 hour.
- 8.
Stir in rum, cream, remaining 2 tsp vanilla, and nutmeg.
- 9.
Refrigerate for 8 hours, or overnight, before serving.
Notes
I’ve made this recipe with brandy but prefer the light rum (Bacardi silver works fine). Start with less than the recipe calls for and add to taste.
This nog keeps in the fridge for a couple of weeks. Be sure to shake or stir before serving to bring the spices back into suspension.
