Homemade Spiked Eggnog
With it’s bursts of nutmeg, cinnamon and vanilla, all chased down with a complementary-spiced rum finish, you will find yourself making the holidays more joyful for eggnog enthusiasts and haters alike!
- 2 cups of whole milk
- 1 cup of heavy cream
- 5 egg yolks
- 1 whole egg
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground or freshly grated nutmeg
- 1 teaspoon of ground cinnamon
- ½ cup of granulated sugar
- 6 ounces of dark rum
- ½ teaspoon of salt
- Add the milk, heavy cream, vanilla extract, nutmeg, cinnamon, and salt to a pot and put it on the stove and heat over medium heat. Stir occasionally.
- Create a double boiler by heating a pot of water with about 4 cups in it to a slow simmer.
- In the meantime, crack and separate 5 eggs and place the 5 yolks into a large stainless steel bowl that fits nicely and securely over the pot with the water in it to form a double-boiler. Crack the 1 whole egg and add it into the bowl with the 5 yolks. Whisk the 1 egg and 5 yolks to combine.
- While whisking, slowly stream in the granulated sugar and continue to whisk until the mixture becomes light and airy and the color becomes slightly pale.
- Once the cream/milk mixture comes to a simmer, turn off the heat and temper the eggs with the hot mixture by adding a small amount of the liquid (about ¼ cup) into the eggs, while whisking to heat the eggs. Once all the first bit of hot liquid is incorporated into the eggs, add another small amount of liquid and incorporate that as well. Then add the last of the hot mixture and whisk that in as well.
- Place the bowl over the pot of simmering water and cook the mixture, stirring constantly, for 4-5 minutes or until the mixture thickens slightly and coats the back of a spoon. (Make sure the heat is not too high and that you are stirring constantly so that you don’t scramble the eggs.)
- Once the mixture is cooked, transfer the mixture to another bowl or vessel and chill completely.
- Once the mixture is completely chilled, whisk in the rum. If necessary, adjust the consistency with additional milk to thin. To serve: pour the mixture into a glass of your choosing and garnish with a sprinkle of nutmeg.
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