Homemade Eggnog, amazingly delicious, guests will know it came from your kitchen, not the store. Recipe is non-alcoholic family friendly. This cooked version has a silky smooth texture and avoids potential danger from eating raw eggs. Homemade Eggnog pairs well with Polish Coffee Cake.
Cinnamon sticks garnish for individual servings, optional
Separate egg yolks from whites (freeze egg whites for another recipe another day). Beat egg yolks until thick and lemon colored, set aside.
Place 3 cups milk in saucepan, add cloves, 1 cinnamon stick, sugar and salt. Stirring occasionally, slowly bring milk almost to a boil. Remove from heat and pour about 1-1/12 cups of hot milk, in a thin slow stream, into egg yolks while stirring yolks constantly. Pour tempered egg yolk mixture into remaining milk; return pan to stove, over low heat, stirring constantly, cook until mixture reaches 160 degrees (1-2 minutes); DO NOT boil.
Remove milk from stove, strain to remove cloves and cinnamon stick. Add remaining 3-cups milk, 2-cups whipping cream, nutmeg and vanilla. Refrigerate until ready to serve.
To serve, whip remaining 2-cups cream until soft peaks form. Fold whipped cream into cold seasoned milk; pour eggnog into cups or mugs, garnish with optional sprinkle of nutmeg and a cinnamon stick.
Today, in the United States and Canada eggnog is considered a seasonal beverage but in early New England days eggnog was a common filling beverage. In the 1700's rum, brandy, sherry were common ingredients and eggnog was used to toast to wealth and prosperity.
To achieve the more traditional alcoholic taste of eggnog, without the alcohol, try adding ½-1 teaspoon rootbeer or rum extract. Alcohol of choice may also be added to the recipe.