Make This Holliday Special With This Perfect Eggnog Recipe

• 12 egg yolks (keep yolks and egg white)



• 8 cloves



• 4 cups milk



• 4 cups cream



• 3 cups light rum or brandy or bourbon



• 1.75 cups sugar



• 2 teaspoons vanilla essence



• 1 teaspoon grounded cinnamon



• 0.75 teaspoon grounded nutmeg

In a saucepan over low heat:

• Step 1: Pour in the saucepan: the milk, cinnamon, cloves and half a teaspoon of vanilla essence.

• Step 2: Stir while mixture heats, and remove from heat just before boiling point.

• Step 3: In a bowl, using a mixer, mix together the sugar with all the egg yolks.Make sure you mix them well so that they're light and fluffy.

• Step 4: Gently and a little at a time, pour into the milk mixture while continuing to whisk.

• Step 5: Transfer mixture back into your saucepan over a medium heat while continuing to stir. Never let it boil!

• Step 6: Keep stirring until your eggnog mixture starts to resemble custard.

• Step 7: Pour and strain the mixture into a bowl

  Make sure you remove the cloves.

• Step 8: Put the bowl in the fridge for an hour and a half.

• Step 9: Gently stir in the cream, alcohol, 2 spoons vanilla and ground nutmeg.

  Put back into the fridge overnight.

• Step 10: Move your eggnog into a pot 30 minutes before your guests arrive and cook until the mixture reaches 160 degrees F (Hot! Not boiling!).

• Step 11: Now pour your eggnog into your punch bowl using a ladle, make sure it can take some heat!

  Serve in cups with a little extra ground nutmeg, cinnamon or even better, put a cinnamon stick in each cup as a stirrer!

  That's it, maybe our eggnog ill become a tradition in your family too.

• P.S
  
  Wow, I almost forgot, make another batch, because you're going to run out of eggnog fast...
  The best creme de cassis is one that comes from Dijon from France, so look for the word Dijon on the label.