I like this recipe because I just don’t want to be drinking raw eggs. I’m not counting on a bunch of alcohol to “cook” the eggs for me. And I don’t want to fool with one of those recipes where you have to make the eggnog weeks ahead to let it “mellow”. This make really good eggnog with a cooked base and it’s good to drink just as soon as you get it chilled. This recipe will make 8 servings.
4 cups milk
1 tsp cinnamon
1 tsp nutmeg (fresh preferred)
1 tsp vanilla
12 large egg yolks
1 cup sugar
2 cups heavy cream
2/3 cup rum
Beat the egg yolks and sugar until they’re a pale yellow.
In a saucepan, bring the milk, cinnamon, nutmeg and vanilla to a simmer.
Gradually add the hot milk to the egg yolks to temper, beating or whisking while adding a little at a time. I like to use an immersion blender for this.
Return the milk mixture to the stove and heat to 160 degrees. It will coat the back of a spoon.
Remove from the heat and stir in the cream and rum.