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|Amazingly Good Eggnog|
"It's taken me several years to best this recipe. Now every person asks, 'When are you making the eggnog?!' This uses cooked eggs for protection, and you could use extra or less rum to taste. It's a chunk of work to make, but properly well worth it. You'll by no means purchase store-sold eggnog again! Enjoy!"
- four cups milk
- five whole cloves
- half of teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1 half of cups sugar
- 2 half cups light rum
- 4 cups mild cream
- 2 teaspoons vanilla extract
- half teaspoon floor nutmeg
|Prep : 20M||Cook : 12M||Ready in : 6H28M|
- Combine milk, cloves, half teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest putting for five minutes. Slowly convey milk aggregate to a boil.
- In a big bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour aggregate into saucepan. Cook over medium heat, stirring constantly for three minutes, or until thick. Do no longer permit combination to boil. Strain to cast off cloves, and permit cool for about an hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight earlier than serving.
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