Eggnog

Ingredients

• 1 quart milk
• 2 cinnamon sticks
• 1 vanilla bean, split
• 5 cloves
• 10 blades of mace
• 12 egg yolks
• 1 ½ cups sugar
• 1 ½ cups dark rum
• 1 ½ cups brandy
• 1 tablespoon vanilla
• 1 quart half-and-half or light cream
• Freshly grated nutmeg to taste

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    399 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 0 grams dietary fiber; 32 grams sugars; 5 grams protein; 53 milligrams cholesterol; 71 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
2. Bring milk to a boil and gradually whisk it into the yolk mixture. Return this mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
3. Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
4. Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.