Eggnog Recipe

Eggnog Recipe

Fixings

4 egg yolks

1/2 cup sugar

2 cups milk

2 entire cloves

Touch of cinnamon

1 cup cream

1 teaspoon newly ground nutmeg

1 teaspoon vanilla concentrate

2 Tbsp every one of whiskey and rum or cognac, or to taste (can preclude for kid-accommodating eggnog)

*4 egg whites (discretionary)

Strategy

1 In a huge bowl, utilize a whisk or an electric blender to beat egg yolks until they become fairly lighter in shading. Gradually add the sugar, beating after every option, racing until feathery.

2 Combine the milk, cloves, and cinnamon in a thick-lined pan. Gradually heat on medium hotness until the milk combination is hot, however not bubbling.

3 Temper the eggs by leisurely adding half of the hot milk blend into the eggs, whisking continually while you add the hot combination. Empty the blend once more into the pan.

4 Cook on medium hotness, blending continually with a wooden spoon, until the combination starts to thicken somewhat, and coats the rear of the spoon. It assists with having a treats thermometer, yet excessive; on the off chance that you have one, cook until the blend arrives at 160°F. Try not to permit the blend to bubble, or it will coagulate. (Assuming the combination coagulates you might have the option to save it by running it through a blender.) Remove from hotness and mix in the cream. Strain the combination through a cross section sifter to eliminate the cloves. Let cool for 60 minutes.

5 Mix in vanilla concentrate, nutmeg, and whiskey/rum and liquor (go ahead and preclude for kid-accommodating eggnog). Chill. Appreciate it!

Eggnog Recipe VIDEO