Ingredients: 4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
1/2 tsp cinnamon
1 cup heavy cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
6 cinnamon sticks for garnish
Responsible adult version: Spike it up with
4 TBSP of Rum, Brandy, Gin, or Cognac.*
*Sip responsibly.
Directions: 1. Beat egg yolks in large bowl until they become lighter in color. Slowly beat in the sugar, whisking until fluffy.
2. Heat the milk, cinnamon, and cloves on medium heat until it is steaming hot, but not boiling.
3. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly. Pour the mixture back into the saucepan.
4. Cook on medium heat, stirring constantly until it begins to thicken slightly. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream. Remove the cloves. Let cool for one hour.
5. Mix in vanilla extract and nutmeg. Chill. Serve with grated nutmeg and cinnamon sticks.
** Serves 4-6 and makes about 1 quart.
Make these tasty treats with your homemade eggnog:
(click on the recipe to take you to it)
Ingredients:
2 cups eggnog
1 cup heavy whipping cream
1 cup milk
Directions:
Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.
Ingredients:
Crust:
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
Cheesecake:
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Ingredients:
4 cups Eggnog
2 cup hot coffee
Whipped cream
Nutmeg
Directions:
1. Heat the eggnog on medium low stirring occasionally. Cook until it reaches a hot temperature.
2. Pour the hot eggnog into your blender. Add the fresh brewed hot coffee. Blend the two together on medium speed for thirty seconds. If it needs additional blending, blend it for twenty to thirty more seconds.
3. Pour the eggnog latté mixture into coffee mugs. Add a dollop of whipped cream and add a dash of nutmeg.
