Where's the eggnog?!? This uses cooked eggs for safety, and you can use more or less rum to taste. You'll never buy store-bought eggnog again!
Ingredients
- 4 cups milk
- 5 whole cloves
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1 ½ cups sugar
- 2 ½ cups light rum
- 4 cups light cream
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
Instructions
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
