AMAZINGLY GOOD EGGNOG
Due to health concerns about raw eggs, I've forgone eggnog for a number of years ... until I came across this recipe. The mixture is cooked so no danger from raw eggs. It's delicious! I usually keep some separate without rum for either kids or those who prefer no alcohol.
Provided by Mary K. W.
Categories Beverages
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoons vanilla and cinnamon in a saucepan. Heat over lowest setting for 12 minutes. Slowly bring milk mixture to boil.
- In a large bowl combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly, for 3 minutes, or until slightly thickened. Do not allow mixture to boil.
- Strain to remove cloves and let cool for about an hour.
- Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.
- Sprinkle more nutmeg on individual servings, if desired.
Nutrition Facts : Calories 464.6, Fat 22.5, SaturatedFat 13, Cholesterol 253, Sodium 79.8, Carbohydrate 32.6, Fiber 0.1, Sugar 25.3, Protein 7.3
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