Eggnog

Name: Eggnog
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 1 quart milk; 2 cinnamon sticks; 1 vanilla bean, split; 5 cloves; 10 blades of mace; 12 egg yolks; 1 1/2 cups sugar; 1 1/2 cups dark rum; 1 1/2 cups brandy; 1 tablespoon vanilla; 1 quart half-and-half or light cream; Freshly grated nutmeg to taste

By Steven Raichlen

Total Time: About 15 minutes, plus 2 hours' refrigeration
Rating: 4(39)
Comments: Read comments

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Ingredients

Yield:12 servings

1quart milk
2cinnamon sticks
1vanilla bean, split
5cloves
10blades of mace
12egg yolks
1½cups sugar
1½cups dark rum
1½cups brandy
1tablespoon vanilla
1quart half-and-half or light cream
Freshly grated nutmeg to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
Step 2
Bring milk to a boil and gradually whisk it into the yolk mixture. Return this mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
Step 3
Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
Step 4
Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.