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Eggnog
Nothing is more decadent than a chilled egg-milk punch spiked and spiced with warm winter spices AND the holidays would be incomplete without this creamy cocktail to celebrate the Yuletide festivities.
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Refrigeration Time: 60 minutes – overnight
Yield: 12 cups
Serves: 12
Glassware: punch glass or rocks glass
Ingredients
- 4 cups whole milk or substitute almond, cashew or soy
- 6 whole cloves
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 12 large egg yolks
- 1 1/2 cups white granulated sugar
- 3 cups light rum or spiced rum, optional
- 4 cups light cream, or substitute unsweetened almond, cashew, or soy
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and pumpkin pie spice in a saucepan, and heat on low until mixture comes to a boil. Be sure to stir occasionally to avoid burning.
In a large bowl, combine egg yolks and sugar. Whisk together with a hand mixer until fluffy. When egg whites are fluffy slowly whisk in the hot milk mixture. Pour the whipped mixture back into the saucepan. Cook over medium heat, whisking continually for an additional 3 minutes, or until thick. Do not allow the mixture to boil.
Carefully strain into a pitcher to remove cloves, and let cool in the refrigerator for about an hour.
Stir in rum, cream, 1 tablespoon vanilla extract, and ground nutmeg. Serve over ice. *Or, for the best flavor allow to refrigerate overnight before serving.
