‹ Back

 

Ingredients:

4 cups milk

1 teaspoon ground cinnamon

5 whole cloves

2 ½ teaspoons vanilla extract, divided  ( I like Indonesian for the buttery tone it adds)

12 egg yolks

1 ½ cups white sugar

4 cups light cream

2 ½ cups light rum (Optional)

½ teaspoon ground nutmeg

 

Directions:

 

Combine milk, cinnamon, 1/2 teaspoon vanilla, and whole cloves in a saucepan over the lowest heat setting possible. Stir over heat for 5 minutes. Increase heat to medium-low while slowly bringing to a boil. Remove from the heat.

 

Whisk egg yolks in a large bowl until light yellow in color. (Keep in mind darker yokes will not lighten up as much as ligher yellow yokes.) Add sugar and whisk until light and fluffy.

 

Pour a small amount of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.

 

Pour the mixture back into the saucepan. Cook over medium heat, (you might need low heat depending on your stove), stirring constantly, until thick, about 3 minutes; do NOT allow the mixture to boil.

 

Strain to remove cloves. Let cool for one hour, then stir in cream, rum, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate at least 8 hours, overnight is better, before serving.

 

Inspired by https://www.allrecipes.com/recipe/57028/amazingly-good-eggnog/