Eggnog

I drink one glass of eggnog a year. I love it! Now I make mine without alcohol. You omit the bourbon when I make it.  This recipe tastes much better if you make it a day or two ahead of time.

EGGNOG

(serves 12)

Ingredients:

*4 cups whole milk

*6 whole cloves

*1/2 teaspoon vanilla extract

*1 1/2 teaspoons cinnamon

*12 egg yolks

*1 cup white sugar

*4 cups light cream

*2 teaspoons vanilla extract

*1/2 teaspoon ground nutmeg

*1 cup bourbon or rum (optional)

Directions:

~In a large saucepan, combine 4 cups milk, 6 whole cloves, 1/2 teaspoon vanilla, and 1 1/2 teaspoons  cinnamon.

~Heat over very low heat and slowly bring to a light boil.

~In a large mixing bowl, combine 12 egg yolks and 1 cup sugar.

~Whisk until fluffy.

~Slowly pour hot milk mixture into egg mixture whisking quickly.

~Pour the mixture back into the saucepan.

~Cook over medium heat, stirring constantly until thick (160-190 temp. the higher the temp, the thicker it will be) . Do not allow mixture to boil.

~Remove from heat and strain to remove cloves.

~Let cool for 1 hour.

~Stir in cream, 2 teaspoons vanilla and 1/2 teaspoon nutmeg.

~Stir in 1 cup bourbon or rum (optional).

~Refrigerate for at least 12 hours before serving.

Variation:

-fill glass half way with eggnog and half with Vernors.

Helpful Hint:

`If you notice that the eggnog curdles or has any lumps, put it in the blender and bend on high until smooth

`I use the some of egg whites to make a peppermint meringue. (posted on my blog under, candy & holiday)