photo by Billy Green
- Ready In:
- Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- Slow whisk the hot milk mixture into the egg yolks, a little at a time.
- Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
- Strain into a large pitcher, cover and let cool for about an hour.
- Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
- Refrigerate overnight before serving.
I made this recipe as directed except that I used 11 egg yolks not 12 (because that's as many as I had) and I used 2 cups of white rum, not 2 1/2. The egg taste was prominent enough and I think the dozen would have been overkill. Also, the 2 cups of rum was PLENTY of booze for this recipe. This was creamy and went down smooth. It was a hit at Christmas dinner, especially with my mom, of all people! I ladled this myself into everyone's cups, topping with cinnamon for some and nutmeg for others. People preferred the cinnamon, hands down. Great recipe.
Made this great-tasting eggnog because I needed some to include in yet another recipe for a Pumpkin Eggnog Custard Pie! I cut the amount down to just one-quarter of the recipe, but that gave me enough for the pie as well as a 'little' to enjoy, even when it's not quite the season! Thanks for sharing your recipe!