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File in: Cheese/eggs, Dessert

Kh. Nicole Damick's

Real Egg Nog

Makes 1 half-gallon, approx.

  • 4 cups whole milk
  • 1.25 cups extra-fine granulated sugar (also known as caster sugar)
  • 1 vanilla bean, split lengthwise
  • 1/2 tsp. ground mace
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 stick of cinnamon
  • 6-8 eggs/egg yolks
  • 2 cups very cold cream
  • 1/4 cup dark rum

Be warned: Once you make this, you may never be able to drink that store stuff again. For a richer eggnog, use only egg yolks.
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(1) Heat milk and sugar in a large pot with lid. While it's heating, scrape the vanilla seeds into the milk, then cut up the vanilla bean and add it as well. (I don't recommend skimping with extract for this recipe.) Add mace, nutmeg, cinnamon, and salt. Bring just to a boil, then remove from heat and steep covered for 30 minutes.
(2) Return to heat and simmer on med-low. In a small bowl, whisk egg yolks until frothy.
(3) Temper the yolks by adding 1/2 cup of the hot milk. Stir well, then slowly pour the mixture back into the big pot of hot milk, stirring quickly and constantly.
(4) Continue stirring constantly until the eggnog coats the back of a spoon. DO NOT BOIL THE EGGNOG! (Or you will be starting over.) This is a critical stage. If you do not stir continuously, you risk eggnoggy scrambled eggs.
(5) Remove from heat and stir in the cold cream.
(5) Chill covered overnight. Strain and add 1/4 cup rum if desired, and serve.