Eggnog

Instructions

• Step 1

  
  

  Whisk the egg yolks and sugar together in a medium bowl until light and fluffy.

• Step 2

  
  

  In a saucepan over medium-low heat, combine the milk, cream, nutmeg, cloves, and salt. Stir often until mixture reaches a bare simmer.

• Step 3

  
  

  Whisk ½ cup of the hot milk mixture slowly into the egg mixture to temper the eggs. Continue slowly adding the milk until incorporated.

• Step 4

  
  

  Transfer the mixture back to the saucepan and return to the stove.

• Step 5

  
  

  Increase temperature to medium heat, whisking constantly for 3-4 minutes, until the mixture is just slightly thickened. Do not allow it to boil.

• Step 6

  
  

  Remove from heat and stir in the vanilla and rum. Remove and discard the cloves, and allow the eggnog to cool for 1 hour before transferring it to a pitcher.

• Step 7

  
  

  Refrigerate overnight before serving for best taste. Store in the fridge for up to one week.
  
  
  recipe courtesy of ashley cote of spoonful of flavor