Description
From Brenda Score of A Farmgirl’s Dabbles.
Ingredients
- 2 cups Whole Milk
- 3 whole Cloves
- 2 Tablespoons Plus 1 Teaspoon Pure Vanilla Extract, Divided
- 1 teaspoon Ground Cinnamon
- ¾ teaspoons Ground Fresh Nutmeg, Plus More For Garnishing Individual Glasses
- 1 pinch Kosher Salt
- 6 Large Egg Yolks
- ¾ cups Sugar
- 1-¼ cup Light Rum
- ¼ cups Brandy (optional)
- 2 cups Half-and-half
- 1 cup Heavy Cream
Preparation
In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt. After mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat.
In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not “cook” the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour.
Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful!
Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.
