Caters to: 12 gobblers
Prep time: 20 minutes
Cook time: 10 minutes
Challenge level: Beginner
From The Pantry:
- 4 cups milk
- ½ teaspoon ground nutmeg
- 5 cloves, whole
- 2 ½ teaspoons vanilla extract
- 4 cups light cream
- 1 teaspoon cinnamon powder
- 2 ½ cups light rum
- 12 egg yolks
- 1 ½ cups sugar
Cook Away:
- In a saucepan combine milk, ½ teaspoon vanilla extract, cinnamon, and cloves. Bring it to a boil on low heat.
- Combine egg yolks and sugar in a large bowl, whisk until fluffy.
- Whisk the hot milk mix into the egg mixture.
- Pour this mix onto the saucepan. Cook over medium heat for 3 minutes, stirring constantly. Don’t let it come to a boil.
- Strain the mix to remove cloves and let it cool for about an hour.
- Once cool, stir in the remaining vanilla extract, rum, cream, and nutmeg. Refrigerate overnight.
- Serve chilled eggnog the next day!
Featured Image Courtesy: torontosun.com