Eggnog - Cooked
"I love eggnog and this one uses a cooked egg base for safety. It is a small batch recipe so the measurements may seem odd, but the end result is awesome! This recipe is non-alcoholic but you can add in alcohol to individual servings if desired. You can also adjust the spices to your liking - adding more or leaving out whatever you don't like."
Ingredients
Nutritional
- Serving Size: 1 (177.1 g)
- Calories 337
- Total Fat - 19.1 g
- Saturated Fat - 11.9 g
- Cholesterol - 62.9 mg
- Sodium - 213.8 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 1.7 g
- Sugars - 25.3 g
- Protein - 3.6 g
- Calcium - 106.9 mg
- Iron - 0.3 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine milk, clove,1/8 teaspoon vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes.
Step 2
Slowly bring milk mixture to a boil.
Step 3
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Step 4
Whisk hot milk mixture slowly into the eggs.
Step 5
Pour mixture into saucepan and cook over medium heat, stirring constantly for 3 minutes, or until thick.
Step 6
Do not allow mixture to boil.
Step 7
Strain to remove cloves and let cool for about an hour.
Step 8
Stir in cream, 1/4 teaspoon vanilla, and nutmeg.
Step 9
Refrigerate overnight before serving - do not skip this step.
Tips
No special items needed.