Makes 1 quart. Serves 4-6.
Ingredients- 2 cups milk
- 2 whole cloves
- Pinch of cinnamon
- 4 egg yolks
- 1/2 cup sugar
- 1 cup cream
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated nutmeg
- 2 Tbsp each of rum and bourbon or brandy, or to taste (can omit for kid-friendly eggnog)
- * (optional) 4 egg whites
Directions
- In a large bowl, beat the eggs until they lighten in color (can use a mixer for this or use a whisk to do by hand). Slowly beat in the sugar, whisking until fluffy.
- Combine milk, cloves, cinnamon in a thick-bottomed saucepan. Heat on medium heat, slowly heating mixture until it is steaming hot, but not yet boiling.
- Temper the eggs by slowly whisking the hot milk mixture into the eggs. Pour the mixture back into the saucepan.
- Cook on medium heat, stirring constantly, until the mixture reaches 160°F, and it begins to thicken slightly (helps to have a candy thermometer, but not necessary). Do not allow the mixture to boil, or it will curdle (if this happens you might be able to save it by running it through a blender). Remove from heat and stir in the cream. Strain to remove the cloves. Let cool for one hour.
- Mix in vanilla extract, nutmeg, and bourbon and brandy (can omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites to soft peaks. Add a teaspoon of sugar and continue to beat until stiff peaks. Fold into eggnog.
