Homemade Eggnog

The holiday season is in full swing!  And you can only legitimately drink eggnog during the month of December, so let's get while the gettin's good!  (What's legit all year round?  Head-to-toe sweaters, obviously.)  I decided to mix up a batch of eggnog out of curiosity about what's in it and how it's made.  When the idea of downing a glass of this stuff was brought up in the past, I would envision those bodybuilders who drink raw eggs for breakfast.  Umm yuck.  I needed to get over this weird presumption, so I threw myself into the kitchen.  What better way to do research than to make up a batch?  It really only took about 10-15 minutes of active time, and then the flavors develop while it cools.  Easy!  You can drink it as soon as you like, but to get the best flavor, you probably want to let it sit in the fridge for a day or two.  There are some people who make eggnog and let it sit for up to a year (and more!) but I'm not that brave yet.  The thought of it creeps me out to the extreme.  But, hey, to each their own!

Once you have the eggnog made, you can use it to make this cheesecake.  Delicious, sinful cheesecake.

Homemade Eggnog

4 egg yolks 1/2 cup sugar 2 cups milk 2 whole cloves 1/2 teaspoon cinnamon 1 cup cream 1 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 2 Tbsp of bourbon, rum or brandy, or to taste (can omit for kid-friendly eggnog)

In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this).  Slowly beat in the sugar, whisking until fluffy.

Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan.  Slowly heat mixture on medium heat until it is steaming hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture.  Pour the mixture back into the saucepan.

Cook on medium heat, stirring constantly, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.  Do not allow the mixture to boil, or it will curdle.  (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream.  Strain the mixture through a mesh strainer to remove the cloves.   Let cool for one hour.

Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog).  Chill.

Source: Simply Recipes