Everyone is asking us, ‘What’s the best eggnog recipe?’ This uses cooked eggs for safety, and you can use more or less rum to taste. It’s a bit of work to make, but well worth it. You’ll never buy store-bought eggnog again! Enjoy!
So, Let’s begin…
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over the lowest setting for 5 minutes. Slowly bring the milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
404 calories; protein 4.9g; carbohydrates 32.1g; fat 17.1g; cholesterol 59.3mg; sodium 65.9mg.