Eggnog

Shorel loves eggnog. Every year we make a couple of batches of our own nog between Thanksgiving and Christmas. We like this eggnog recipe because the eggs are cooked not raw.

INGREDIENTS

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 cups light cream (Nestle Whipping Cream)
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. 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.
2. 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.
3. Stir in cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. (We always drink it immediately. Who can wait!?)

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