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Treat your holiday guests to rich and creamy eggnog made from scratch. For the adults, feel free to add rum, bourbon or brandy.
3 cups milk
1 cup light cream
3 McCormick Gourmet™ Cloves, Whole
2 sticks McCormick Gourmet™ Cinnamon Sticks
1 piece (3-inch) McCormick Gourmet™ Vanilla Beans, Madagascar , split in half lengthwise and seeds scraped
1/2 teaspoon McCormick Gourmet™ Nutmeg, Ground
6 egg yolks
3/4 cup sugar
Bring milk, cream, whole cloves, cinnamon sticks, vanilla bean and nutmeg just to boil in medium saucepan on low heat. Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy. Gradually add 1 cup of the hot milk mixture, mixing with wire whisk until well blended. Gradually whisk mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 3 to 5 minutes or until mixture thickens and coats the back of a spoon.
Strain into large bowl. Cool slightly. Cover.
Refrigerate overnight or until well chilled.
Coconut Milk Eggnog: Use 1 can (13.66 ounces) Thai Kitchen® Coconut Milk in place of the light cream.
(Amount per serving)
Love that the egg is cooked! Will definitely make this during the holidays. Of course, I may throw in a little rum.
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Fantastic beyond reason.
i'm gonna put a lil nip of soco in mine