Overnight Eggnog
For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 4cups whole milk
- 1tablespoon ground cinnamon
- 2teaspoons vanilla extract
- 1teaspoon ground cloves
- 12large egg yolks
- 1cup cane sugar
- 1pint whipping cream
- 1½ teaspoons ground nutmeg
Instructions
Step 1
Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.Step 2
Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.Step 3
Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.Step 4
Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.Step 5
Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.