Christmas Eggnog
This is an excellent authentic classic Christmas Egg Nog that I make every year. You will never go back to store bought nog after trying this. Well worth the effort to make your own.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
egg yolks
|
|
| 5 | each |
cloves, whole
|
*
|
| 4 | cups |
milk
|
|
| 3 | cups |
light rum
|
* |
| 1 ¾ | cups |
sugar
|
|
| 2 ½ | teaspoons |
vanilla extract
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
egg yolks
|
|
| 5 | each |
cloves, whole
|
*
|
| 946 | ml |
milk
|
|
| 7.1E+2 | ml |
light rum
|
* |
| 414 | ml |
sugar
|
|
| 13 | ml |
vanilla extract
|
*
|
| 5 | ml |
cinnamon
|
|
| 3.8 | ml |
nutmeg
ground |
|
Directions
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into saucepan over a medium heat while continuing to stir.
Keep stirring until eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two then gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
