I’m not drinking eggnog made with raw eggs, unless I’m afraid to hurt someone’s feelings. Then I’ll grin and force it down. But I’d rather make my own so I don’t have to be nice. This recipe will make a pitcher full, but it sure takes a lot of eggs!
4 cups milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
12 large egg yolks
1 cup sugar
2 cups heavy cream
2/3 c rum
In a large bowl, whisk the eggs and sugar until they’re pale yellow.
Combine the milk, cinnamon, nutmeg and vanilla in a pan. Slowly bring it to a low boil.
Slowly add the hot milk to the eggs in small batches while whisking like crazy to temper the eggs.
Pour the whole mess back into the pan and cook over medium heat to 160 degrees. The mixture should coat the back of a spoon.
Remove from heat, and stir in the cream and rum. Chill.