Spiked Eggnog
Your holidays will be extra festive when you serve this creamy Spiked Eggnog! Why settle for regular eggnog when you can whip up a batch of this spiked version instead? It's made with easy-to-find ingredients and will quickly become your new holiday tradition.
Servings: 10 drinks
Ingredients
- 4 cups milk
- 1 tsp cinnamon
- 4 whole cloves
- 12 large egg yolks whisked
- 1 1/2 cups granulated sugar
- 2 cups heavy cream
- 2 cups half and half
- 2 tsp vanilla
- 1/4 tsp nutmeg
- Rum or bourbon optional, 2oz per serving
Instructions
- In a saucepan over low heat, combine the milk, cinnamon, and cloves. Stir regularly for five minutes. Increase the heat to medium-low and bring to a boil while stirring. Once at a boil, remove it from the heat.
- Combine the egg yolks and the sugar in the bowl of a stand mixer. Beat on medium until it reaches the consistency of cake batter. (About 1 minute.) Alternatively, you can use a hand mixer.
- Pour a small amount of the hot milk, about 1/4 cup, into the egg and sugar mixture, whisking vigorously as you pour, so the eggs do not begin to cook. Continue with the remainder of the hot milk mixture, whisking while you pour until it is all added. It works very well to do this in the base of the stand mixer with the mixer on low.
- Pour back into the saucepan and put over medium heat. Whisk consistently as the mixture cooks and thickens for three minutes. (Resist the urge to keep it on the heat longer, it will thicken more even once you remove it from the heat.) Remove from the heat and strain to remove the cloves. Cool for one hour.
- Stir in the half and half, heavy cream, nutmeg, and vanilla, and transfer to a sealable container. Refrigerate for at least 8 hours before serving. Add 2oz rum or bourbon (optional) when serving, top with cinnamon and enjoy!