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Ingredients
| eggs: 12 (yolks) |
| whole cloves: 5 cloves |
| 2% milk: 4 cups |
| light whipping cream (fluid): 4 cups |
| light rum: 3 cups |
| granulated sugar: 1 cup |
| granulated sugar: 3/4 cup |
| pure vanilla extract: 2 tsp |
| pure vanilla extract: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 3/4 tsp |
Eggnog
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
- Keep stirring while mixture heats, and remove from heat just before boiling point. Once the mixture hits about 205 degrees -- pay close attention --- you are just about there.
- In a bowl, mix together the sugar and egg yolks.
- Make sure you whisk them well so that they're light and fluffy.
- Gently and a little at a time, pour in the milk mixture while continuing to whisk.
- Transfer mixture back into your saucepan over a medium heat while continuing to stir.
- Keep stirring until your eggnog mixture until you hit 165 degrees and then take the thing off the heat and out of the saucepan ASAP!
- Pour and strain the mixture into a jug, making sure to remove the cloves.
- Stand jug in the fridge for an hour or two.
- Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
- Put back into the fridge overnight.
- Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.