It seems a little difficult to get into the holiday spirit this year, so I’m trying a little forced merriment in hopes that it helps. What better way to start than a homemade batch of eggnog?
I’ve only ever tried store bought eggnog, but making your own just seems so elegant, as if it should be served from a punch bowl with those little crystal cups that hang off the side. Do people even still own those? Homemade eggnog, like much else, proves to be much better than most store bought. The spices really stand out and balance the cream while the rum gives it a nice kick.
This eggnog is faster to make than a batch of holiday cookies and something people aren’t necessarily expecting. I mean, who brings homemade eggnog to a party? Almost no one- so why not bring some a spread a little holiday cheer? And let’s face it- everyone loves the person who brings the booze.
makes 4 servings
6 egg yolks
3/4 cup granulated sugar
3 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
generous pinch of ground clove
1 cup heavy cream
1/4 teaspoon nutmeg
pinch of salt
1 cup rum (optional)
In the bowl of a stand mixer, whisk together the egg yolks and sugar until fluffy and pale. Meanwhile, combine the milk, vanilla, cinnamon, and clove in a small saucepan and bring to a boil by slowly increasing the head, making sure not to scald the milk by turning the heat up too high too quickly. Once it reaches a boil, remove from the heat. Add the milk mixture to the stand mixture by 1/3 cup at a time to temper the eggs so that they don’t cook. When all the milk has been added, mix until well combined. Pour back into the saucepan and heat over medium-low for about 5 minutes, stirring often until it’s thickened. Do not overheat or it will curdle. Add the heavy cream, nutmeg, salt, and rum if you’re using it. Place the eggnog in the refrigerator for several hours or overnight to cool. Serve chilled, garnished with a sprinkle of cinnamon.