Servings: 12 Prep time: 20 minutes Cook time: 8 minutes Ready in: 6 hours 28 minutes
- 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 rum, cream, 2 teaspoons of vanilla, and nutmeg. Refrigerate overnight before serving.
*You can omit rum. Attention by omitting rum, the consistency of your eggnog will be too thick. To help reduce thickeness you can add some milk. !!! Just remember the eggnog must have a creamy consistency !!! For the non-alcoholic version you may also add 4ml of rum flavoring.
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