I don’t usually share recipes here-normally I post those to my cooking blog. But, this one is so yummy and perfect for the cold weather, I decided to share it here. When we woke up yesterday and it was 28 outside and a layer of frost coated most things, Katie came downstairs asking why we were having Wisconsin weather. Sure enough, at that time, it was also 28 in Green Bay!
So, after running all of our errands and Katie’s ACC class yesterday, we came home and made eggnog. It was fun and not super complex!
Homemade Eggnog (non-alcoholic)
4 cups whole milk
6 whole cloves
1 teaspoon vanilla (we prefer homemade vanilla, but any real vanilla will work in the recipe)
2 teaspoons cinnamon
12 large egg yolks
1 3/4 cups sugar
4 cups whole milk (yes, it’s on there twice-you could sub heavy cream for these 4 cups)
1 Tablespoon vanilla
2 teaspoons nutmeg
Bring the first 4 cups of milk along with the vanilla, cinnamon, and cloves to 210 degrees F over low to medium heat. This will just begin to do a low boil-not a rolling boil. Stir frequently as you head the milk.
While milk is heating, mix egg yolks with sugar until well combined.
Once milk is at a low boil, turn off the heat and pour in with the egg mixture 1 cup at a time. Stir the egg mixture quickly while adding the hot milk mixture. Add 3/4 of the milk mixture to the eggs until you have a nice smooth mixture and then pour the eggs and milk back into the pot with the remaining milk.
Turn back on medium heat and stir constantly until mixture thickens. It should take 5-6 minutes–but could go a little faster or slower, you will recognize it changing as it thickens. Add in your remaining 4 cups of milk (or heavy cream if desired), vanilla, and nutmeg. Stir until it is all warm and then remove from heat.
Strain mixture to remove cloves and pour into glass jars to store in the fridge. Tastes best once chilled for 5-6 hours or overnight, but it’s also yummy right away or slightly chilled. :)