Cinnamon, nutmeg and cloves, along with the sweet aroma of vanilla and rum, are just some of the ingredients in this classic holiday drink.
Remove from heat and very slowly pour half of the hot milk mixture into the egg yolks, all the while whisking vigorously. This will temper the eggs, and prevent them from curdling and ‘cooking’, leaving chunks of cooked egg in the mixture. Once this bit is mixed in good, you can pour the rest in a bit quicker, without fear of the eggs curdling.
Pour everything back into the saucepan, and stir constantly with a wooden spoon, taking care that it does not boil (or else it could curdle). Once mixture begins to thicken slightly, and coats the back of the spoon, it is ready. Allow it to cool for an hour, then stir in the vanilla and alcohol.
|Classic Eggnog|| || |
- 4 eggs yolks
- ½ cup sugar
- 2 cups milk
- ¾ tsp cinnamon
- ⅛ tsp cloves
- 1 cup cream (heavy, light or half & half)
- 2 tsp nutmeg
- 2 tsp vanilla
- 2 Tbsp bourbon (or whiskey)
- 2 Tbsp rum
- Using a mixer, beat egg yolks in a large bowl until they are pale in color. Slowly add the sugar while continue to beat.
- In a medium sized sauce pan or double boiler, combine milk, cinnamon and cloves, and heat until not - but not boiling.
- While continually mixing, very slowly pour half of the hot milk mixture into the egg yolks. Once blended, add the remaining hot milk while mixing constantly, then pour everything back into the saucepan.
- Heat mixture over medium heat, stirring constantly with a wooden spoon, do not allow to boil. Once mixture begins to thicken slightly, and coats the back of the spoon it is ready (or temperature reaches 160°F).
- Set aside to to cool for an hour.
- Stir in the vanilla and alcohol, and chill until ready to serve.