This turned out perfect this year! I tweaked it from last year and love it. Maybe one change for next year. Don’t be afraid to really stir in the whipped egg whites at the end. I was afraid if I stirred them in too much it would deflate. But there was so much that if you didn’t ladle correctly through the bowl you would be drinking only foam. I used half and half for the light whipped cream and 2% milk. Only 1 cup of sugar. Plenty of nutmeg when serving and also used my homemade vanilla which was so good! Kaimi gave it rave reviews. Said it was the real deal!
Ingredients:
4 cups milk (I used 2%)
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 cup sugar
4 cups light cream (I used half and half)
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. Save egg whites for later. 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 cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight. Before serving whip up egg whites until soft peaks and still flexible to fold in. Fold in very thoroughly. Serve with fresh grated nutmeg on top. So delicious!! People can add white rum if desired. One tablespoon per 1/2 to 1 cup of eggnog. Too much rum ruins the flavor. One tablespoon adds a nice flavor touch to round out the spices but doesn’t overwhelm.
