Wednesday's Chow - Eggnod

I Love eggnod, but haven't made it for years, because of the egg scare.  This looks like a great recipe and the eggs are cooked!


Eggnog


Ingredients:

 4 egg yolks
 1/2 cup sugar
 2 cups milk
 2 whole cloves
 Pinch of cinnamon
 1 cup cream
 1 teaspoon freshly grated nutmeg
 1 teaspoon vanilla extract
 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)

Directions:
1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.

2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

Makes 1 quart. Serves 4-6.

"Christmas! The very word brings joy to our hearts. No matter how we may dread the rush, the long Christmas lists for gifts and cards to be bought and given--when Christmas Day comes there is still the same warm feeling we had as children, the same warmth that enfolds our hearts and our homes." ~ Joan Winmill Brown, American author and editor.