This recipe is for my dear friend Alicia, who many holidays ago stirred eggnog on my tiny apartment stove for what seemed like (and may have actually been) hours, waiting for it to thicken. It never did.
Why make your own eggnog, you ask? We were, of course, asking ourselves that same thing after slaving over the hot stove, but oh the flavor….it’s really not like store bought eggnog. It’s richer, creamier, thicker (when you do it right). You just have to try it.
Alicia, I think it’s time for an eggnog reunion!
- 12 egg yolks
- 1 cup sugar
- 4 cups milk
- 2 cups heavy cream
- 5 whole cloves pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups rum (optional)
- In a bowl, mix the egg yolks and sugar until light and fluffy.
- In a saucepan over medium-high heat, combine the cream, milk, cloves, pinch of salt, cinnamon and nutmeg. Stir often until mixture reaches a light simmer.
- Add a large spoonful of the milk mixture to the egg mixture, whisking vigorously. Repeat adding a big spoonful at a time to temper the eggs. Once most of the milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Turn the heat to medium, and stir constantly for 3 minutes, or until thickened. Do not allow the mixture to boil.
- Remove from heat and strain to remove cloves. Stir in vanilla. Pour into a pitcher and wrap tightly, then refrigerate until chilled.
- To serve, add rum if desired, fresh whipped cream and a sprinkle of cinnamon.