Eggnog

 

 

 

 

 

 

The holidays are not complete without our favorite drink. This version safely cooks the eggs to make this recipe worry free.

Ingredients

  • 4 cups whole milk
  • 2 cups heavy cream
  • 2 cups half & half
  • 12 egg yolks
  • 1 1/2 cups sugar
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 whole cloves

Directions

  • To a large saucepan add milk, 1 teaspoon vanilla, whole cloves and cinnamon. Slowly bring the mixture to a boil.
  • In a separate bowl whisk together the egg yolks and sugar.
  • To temper the eggs, slowly stream in 1/2 of the milk mixture into the eggs while constantly whisking. Add egg mixture back into the saucepan and cook on low for 5 minutes while constantly stirring.
  • Remove cloves from mixture and refrigerate until cool. Can take 1 to 2 hours.
  • Add remaining cream, half & half, 2 teaspoons vanilla and ground nutmeg. May add rum at this step if you wish.
  • For best results, refrigerate overnight before serving.
  • Stir before serving as spices will need to be redistributed.