Ingredients
- 4 cups milk
- 1 pinch cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 12 egg yolks
- 1 1/2 cups granulated sugar
- 4 cups light cream (can substitute fat free half and half)
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- SERVING
- 1 pint light rum (if desired)
How to Make
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Step 1: Combine milk, cloves, cinnamon and the first vanilla in large heavy saucepan. Heat on low for five minutes. Slowly bring to a boil.
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Step 2: In large bowl, combine egg yolks and sugar, whisk together until fluffy.
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Step 3: Temper the eggs by mixing a little of the hot milk in, repeating, and repeating.
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Step 4: Pour eggs into saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Do not let it come to a boil.
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Step 5: Strain into a large pitcher, stir in cream, nutmeg and remaining vanilla. Cover and let cool for about an hour, then refrigerate until chilled.
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Step 6: When serving, add rum to individual glasses. Our family has never added the rum, the eggnog tastes too good all by itself, but that was in the original recipe.
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Step 7: I'm sorry, but I can't remember where I got the original recipe. I've had it almost thirty years.
We hope you enjoy this recipe!
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