Homemade Eggnog

Serves 4

• 3 cups milk
• 4 whole cinnamon sticks
• ¼ teaspoon ground cloves
• 2 teaspoons vanilla extract
• 6 large egg yolks*
• ¾ cup white granulated sugar
• 1 ½ cups heavy cream
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon (for garnish)

*If you are concerned about salmonella, use pasteurized eggs.

In a large saucepan, combine the milk, cinnamon sticks, ground cloves and vanilla extract. Cook over low heat for about 5-7 minutes until it comes to a gentle boil. Immediately remove from heat, and let the cinnamon sticks steep for about 2 minutes. Remove the cinnamon sticks.

In a large mixing bowl, whisk together the egg yolks and sugar for 1-2 minutes until pale. While stirring, slowly pour the hot milk mixture into the egg mixture to temper the yolks. Continue to whisk until combined. Pour the mixture back into the saucepan and heat on low-medium for no longer than 5 minutes, constantly stirring until it thickens. Do not let it reach a boil, or it will curdle! Remove from heat, then let it cool for 30 minutes.

Transfer the eggnog into a storage container. Stir in the heavy cream and ground nutmeg. Store overnight in the refrigerator. Serve with whipped cream and a sprinkle of cinnamon. For an adult version, add a shot of rum to each glass!