Eggnog

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Eggnog

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Course Drinks
Servings 4

Ingredients
  

  • 2 cups whole milk
  • 1 cup heavy cream ( 18-35% )
  • 1/2 tsp cinnamon ( see below )
  • 3 whole cloves ( or 1/8 tsp ground )
  • 4 eggs separated ( whites are optional )
  • 1/3 cup sugar
  • 3 oz amber or spiced rum, or bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp freshly grated nutmeg ( 1 tsp if you skip the cinnamon, see below )
  • 1 tbsp sugar ( optional )

Instructions
 

  • In a medium saucepan on low heat, bring the milk, cream, cloves, and cinnamon, to barely boiling.
  • In a heat-safe bowl, whisk the 4 egg yolks and 1/3 cup of sugar until light in colour and the sugar is fully incorporated.
  • Slowly pour the hot milk into the egg yolk mixture, stirring constantly. (Hand mixer on low is fine for this).
  • Pour the mixture into the saucepan. Raise the heat to medium-low, and stir constantly. Do not allow this mixture to boil - it should be around 160-170F. Cook for 3-5 minutes, or until thick.
  • Pour through a strainer into your temperature-safe bowl. This will catch the cloves, and any egg that became solid during the tempering process.
  • Stir in the alcohol, vanilla, and nutmeg.
  • Refrigerate 8 hours (overnight) before serving.
  • OPTIONAL
  • Before serving, beat the egg whites to soft peaks. Slowly add the 1 tbsp of sugar and keep beating until stiff peaks form.
  • Whisk the egg whites into the chilled mixture.

Notes

  • This makes about 4 servings, and if you haven't made this before, you might want to go down to 2 oz of alcohol, and adjust prior to serving.
  • If you want to serve this immediately, and you don't have any health concerns with eating raw egg, you can skip the entire tempering process with the following changes: Replace the whole cloves with a pinch of ground. The hand mixer stays on high the entire time, until you slowly add the liquid part to the whipped egg whites, which is done on low speed (instead of the traditional folding). You also don't need to worry about the stove, or straining the mixture since there's no chance of the eggs cooking. Otherwise, the steps are the same. Keep all the ingredients in the fridge when not in use, and keep the finished product chilled. Whisk it up just before serving.
  • If you really love nutmeg, skip the cinnamon, and increase the nutmeg to 1 tsp, and feel free to put a dash on top of the cups before serving.