This easy eggnog recipe has all the sweet, creamy spiced goodness you want in this traditional holiday cocktail. Adding warm gingerbread cookies to the mix makes it all the more festive and delicious.
- 4 egg yolks
- 1/2 cup plus 1 teaspoon sugar, divided
- 2 cups whole milk
- 2 whole cloves
- 1 pinch cinnamon
- 1 cup heavy cream
- 1½ teaspoon freshly ground nutmeg
- 1½ teaspoons vanilla extract
- 2 tablespoons spiced rum
- 4 egg whites
- Gingerbread man cookies, warm, for serving
1. In a large bowl, use a whisk or hand mixer to beat egg yolks until they become somewhat lighter in color. Slowly add 1/2 cup of the sugar, beating after each addition. Beat at until light and fluffy.
2. In a thick-bottomed saucepan, combine the milk, cloves and cinnamon. Slowly heat over medium heat until the milk mixture is steamy and hot, but not boiling.
3. Very slowly pour in half of the hot milk mixture into the eggs, whisking constantly. Slowly pour the mixture back into the saucepan, whisking constantly.
4. Simmer over medium-low heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon or reads 160°F on an instant-read or candy thermometer (do not allow the mixture to boil, or it will curdle).
5. Remove from heat and stir in the heavy cream.
6. Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour.
7. Stir in the vanilla extract, nutmeg and rum.
8. Beat egg whites with an electric mixer until they reach soft peaks. Add the remaining teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.
9. Place a warm gingerbread man cookie into a martini glass, pour in the eggnog and serve.