I hope everyone had a great Thanksgiving! I tried to send out a blog post last Sunday, but we had a problem with the software and it never went out, so click here for my recipe for pumpkin cheesecake! My column for the North Coast Current on stuffing bread was also published which you can find here.
I’m officially ready for all things Christmas, and eggnog my husband Doug and I love making eggnog together every year. We take turns stirring, judging whether or not it’s thick enough while we listen to Christmas music. Eggnog takes some patience, but the result yields a smooth custard taste that’s not overly rich and kissed with fresh warm winter spices. Once you have this eggnog, you will never go back to store bought.
We make this eggnog for everyone – – cooked and non-spiked. We let everyone spike their own if they wish, and we finish it off with some freshly grated nutmeg. Extra eggnog is great when making French toast and also as a coffee creamer. This is a special recipe and I hope it becomes part of your family tradition as well.
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- 4 cups whole milk
- 5 whole cloves
- 2 1/2 teaspoon vanilla extract, divided
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1 1/2 cups sugar
- 4 cups half and half
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring 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 an hour. Stir in 2 teaspoons of vanilla, and nutmeg. Refrigerate overnight before serving.