Thursday, December 15, 2011

The old faithful Eggnog!

Today, we cover the most traditional of Holiday beverages...


This eggnog recipe uses cooked eggs instead of raw ones (I know, gross) so no worries about getting sick or sharing a non-alcohol version with little ones. To begin, combine 4 cups milk (whole milk is always better in recipes so don't use any of the skim stuff here), 5 whole cloves, 1/2 a teaspoon vanilla extract (not imitation vanilla, you WILL be able to tell the difference) and 1 teaspoon ground cinnamon in a saucepan and heat over the lowest heat setting (otherwise your milk will clump) for 5 minutes. Slowly bring this to a boil. I suggest whisking this to avoid dreaded lumps. 

Now, in a large bowl whisk 12 egg yolks and 1 1/2 cups sugar until fluffy. Slowly whisk in the hot milk mixture (so you don't scramble the eggs). Pour all of this into the saucepan and cook over medium heat for 3 minutes, stirring CONSTANTLY, until thick. Please don't allow this mix to boil. Before letting this cool, strain out the cloves. Refrigerate for about an hour. 

After the hour is up, stir in 2 1/2 cups light rum, 4 cups light cream, 2 teaspoons vanilla and 1/2 teaspoon nutmeg. Refrigerate overnight before serving. Love the way this looks in a stemless wine glass, pour and enjoy. Cheers Y'all!

This was found at, published by username "nataliesmom". Wish you were our mom... just kidding, everybody loves their momma in the south!
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