Saturday, December 21, 2013

This Home Made Egg Nog is Better than Crack!

Home Made Egg Nog

3 1/2 cups milk
1 teaspoon ground cinnamon
1 cinnamon stick
generous pinch of ground clove
6 egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon nutmeg
whipping cream for garnish

Combine milk, cinnamon, cinnamon stick and clove in a medium saucepan over medium low heat. Heat the mixture until just before boiling. You can tell that the mixture is just about to boil if when you stir it you can see a generous amount of steam rising from the pot. Not letting it come to a boil avoids the mixture developing a skin. If you look closely you can also see a little tension in the milk but no bubbles. ( In the South we'd say "It's fitt'n to POP!") Let the cinnamon stick steep for 2 minutes & then remove.

In the bowl of a standing mixer combine egg yolks and sugar. Whisk together until pale and fluffy. With the mixer on low, pour the hot milk mixture into the egg yolks 1/4 a cup at a time, tempering the yolks. Whisk until well incorporated. Pour the mixture back into the saucepan and heat on medium low for about 5 minutes, continually stirring, until thickened and creamy.  Do not let it boil, or the egg nog will curdle.

Stir in the vanilla, heavy cream and nutmeg and refrigerate over night. (Don't skip this step! The egg nog is great, but it is phenomenal after it has had a chance to sit over night!) When ready to serve garnish with a spritz of whipping cream and a sprinkle of cinnamon.

YUM! Enjoy!

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