Eggnog for All
Gluten Free: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
2 Cups Whole Milk or Almond Milk
5 Whole Cloves
1/2 Tsp Ground Cinnamon
1/4 Cup Sweetened Condensed Milk
4 Egg Yolks
1/4 Cup Raw Sugar
1 Cup Heavy Whipping Cream
1 Tsp Nutmeg
1 Tsp Vanilla Extract
Directions
In a deep sauce pan, over low heat, combine milk, cloves, cinnamon and condensed milk until the mixture is just getting warm. Gradually increase the heat to medium until it comes to a low boil.
In a separate bowl combine and beat eggs and sugar until lightened in color and fluffy.
1 tbsp at a time add the hot milk mixture in with the eggs and sugar mixture. Once most of the milk mixture is combined with the eggs pour it back into the sauce pan on the stove. Heat over medium heat for 3-5 minutes until thickened.
Add the heavy whipping cream, nutmeg and vanilla extract to the sauce pan and heat throughout without bringing to a boil.
Strain the liquid for a mesh strainer to collect the spices. Refrigerate in an airtight container for 1-2 hours.
Serve cold.