Eggnog

Caters to: 12 gobblers

Prep time: 20 minutes

Cook time: 10 minutes

Challenge level: Beginner

From The Pantry:

• 4 cups milk
• ½ teaspoon ground nutmeg
• 5 cloves, whole
• 2 ½  teaspoons vanilla extract
• 4 cups light cream
• 1 teaspoon cinnamon powder
• 2 ½ cups light rum
• 12 egg yolks
• 1 ½ cups sugar

Cook Away:

1. In a saucepan combine milk, ½ teaspoon vanilla extract, cinnamon, and cloves. Bring it to a boil on low heat.
2. Combine egg yolks and sugar in a large bowl, whisk until fluffy.
3. Whisk the hot milk mix into the egg mixture.
4. Pour this mix onto the saucepan. Cook over medium heat for 3 minutes, stirring constantly. Don’t let it come to a boil.
5. Strain the mix to remove cloves and let it cool for about an hour.
6. Once cool, stir in the remaining vanilla extract, rum, cream, and nutmeg. Refrigerate overnight.
7. Serve chilled eggnog the next day!

Featured Image Courtesy: torontosun.com