Ingredients
10egg yolks
4cupswhole milk
¾cupsugar
1½cupsheavy cream
1cinnamon stick
3whole cloves
1cuprum
2tspvanilla
Preparation
Prepare an ice bath big enough to put at the bottom of the saucepan.
Whisk the egg yolks until light in color and slightly foamy.
Combine the milk, sugar, cloves, and cinnamon stick in a small saucepan.
Whisk over medium heat until hot, but not boiling.
Scoop about 2 cups of the hot milk mixture into the eggs, a little bit at a time, whisking after each addition.
Pour the warm egg mixture into the milk, then whisk over medium heat for 5 minutes until slightly thickened.
Remove from the heat, then place mixture in an ice bath.
Whisk for 2 to 3 minutes.
Stir in the cream, rum, and vanilla.
Chill the eggnog for at least 24 hours.
Serve over ice with a dash of nutmeg, and enjoy!
