My husband Doug and I love making eggnog together every year. We take turns stirring, judging whether or not it’s thick enough while we listen to Christmas music. We always have a glass while we watch Christmas Vacation. That is our favorite movie, and we quote it all year long. That movie is so full of one-liners, you can almost relate any situation to something from that movie. Since we moved, I won’t get to watch it with my father-in-law this year. I love to hear him laugh so hard, like he has seen it for the first time. Who knew someone so slim and shy could sound so jolly. His wife pretends to be repulsed at the consistent vulgarity of it all, but we know she really likes it. She’s a convert, and one day we will get her to admit it.
Eggnog takes some patience, but it’s worth it. I’m here to tell you that making this is a commitment. If you have small children, don’t attempt to make this without another adult in the house, because the eggnog must be attended. Also, milk tends to scald on the bottom easily, so as you are stirring, scrape the bottom of the pot with something that will not damage your cookware. Don’t be scared away by my warnings — you won’t find eggnog this good or inexpensive in the store, I can assure you. Plus, we are all trying to step out of our comfort zone in the kitchen, right? Right.
We make this eggnog for everyone – - cooked and non-spiked. We let everyone spike their own, and finish it off with some freshly grated nutmeg if they so choose. We use 2 percent milk too, but of course it would be extra-luscious with whole milk. Extra eggnog is great when making French toast too. Doug and I like it in coffee as well, which is another reason not to spike the whole batch.
Amazingly Good Eggnog
Allrecipes.com, Submitted by NATALIESMOM
- 4 cups milk
- 5 whole cloves
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1 1/2 cups sugar
- 2 1/2 cups light rum
- 4 cups light cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
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.
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. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
