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A Classic Egg Nog Recipe

Who doesn’t love a good, boozy homemade eggnog over the holidays? It’s simple to make from scratch, and is far better than the stuff that comes in a carton from the grocery store. This one is for parents only, of course; make a version for kids by spiking plain milk with a little brown sugar and cinnamon, so they’ll have something to toast the season with too.

Classic Egg Nog

Adapted from AllRecipes.

4 cups (1 L) milk
5 whole cloves
1 tsp. cinnamon
8 egg yolks
1 1/2 cups sugar
2 cups bourbon or light rum
4 cups (1 L) half & half cream
2 tsp. vanilla
1/2 tsp. freshly grated nutmeg, plus extra for garnish

In a medium saucepan, bring the milk, cloves, and cinnamon to a simmer over medium heat.

In a large bowl, whisk the egg yolks and sugar until fluffy. Slowly whisk the hot milk mixture into the eggs, then pour the mixture back into the saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until the mixture thickens — don’t let it boil. Strain or scoop out the cloves, and let it cool for about an hour.

Stir in the bourbon or rum, cream, vanilla, and nutmeg. Refrigerate overnight before serving. If you want it slushy, put the pitcher in the freezer (or outside, if it’s cold enough) until partially frozen, then stir. Grate a little nutmeg over each serving. Serves 12.

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