There are two types of people: those who love eggnog, and; those who don’t yet love eggnog. I am definitely an eggnog lover. But store-bought eggnog is hit and miss, some good, some off the mark. A couple years ago I decided I could do better making it at home. It took a while but I finally found the perfect recipe. This makes a large batch so it’s perfect for family and friends gathered together around the Christmas tree. And, because it calls for a dozen eggs, it’s perfect for a hard working farmer selling rich, flavorful eggs! Of course, you could adjust the recipe and make a smaller batch…. The recipe takes a little time and attention and the flavors blend best if given time overnight in the refrigerator. Note: This calls for heavy cream and whole milk. It’s a holiday indulgence, after all.
What You’ll Need:
- 4 C Whole Milk
- 5 Whole Cloves
- 1/2 t Vanilla Extract
- 1 t Ground Cinnamon
- 12 Egg Yolks EGGS (1 DOZEN) $5
- 1 1/2 C Sugar
- 4 C Heavy Cream
- 2 t Vanilla Extract
- 1/2 t Ground Nutmeg (grate it yourself if you can)
- Optional Adult Version: 2 to 2 1/2 C good rum (I recommend Appleton Rum)
- Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in large saucepan and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl combine egg yolks and sugar. Whisk together until fluffy . Whisk 2-3 cups hot milk mixture slowly into the eggs 1 cup at a time to avoid cooking the eggs. Then pour the egg mixture into the saucepan with the milk mixture. (This is called tempering.)
- Cook over medium heat, stirring constantly for 3 minutes or until it thickens. Do not allow mixture to boil. Strain out the cloves and let cool for about an hour.
- Stir in cream, 2 teaspoons vanilla extract and nutmeg. Add rum if making the adult version. Refrigerate overnight before serving.