- 4 egg yolks
- 1/2 cup sugar
- 2 cups milk
- 2 whole cloves
- Pinch of cinnamon
- 1 cup cream
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for
- *4 egg whites (optional)
1 In a large bowl, beat egg yolks until they become
lighter in color (can whisk by hand or use a mixer for this). Slowly
beat in the sugar, whisking until fluffy.
2 Combine the milk, cinnamon, and cloves in a thick-bottomed
saucepan. Slowly heat mixture on medium heat until it is steaming hot,
but not boiling.
3 Temper the eggs by slowly adding half of the hot milk
mixture into the eggs, whisking constantly while you add the hot
mixture. Pour the mixture back into the saucepan.
4 Cook on medium heat, stirring constantly with a wooden
spoon, until it begins to thicken slightly, and coats the back of the
spoon. It helps to have a candy thermometer, but not necessary; if you
have one, cook until the mixture reaches 160°F. Do not allow the
mixture to boil, or it will curdle. (If the mixture does curdle you may
be able to save it by running it through a blender.) Remove from heat
and stir in the cream. Strain the mixture through a mesh strainer to
remove the cloves. Let cool for one hour.
5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy
(feel free to omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites until they reach soft peaks. Add a
teaspoon of sugar and continue to beat until they reach stiff peaks.
Gently fold into eggnog.
Makes 1 quart. Serves 4-6.