Our little thank you to all;
THE WORLD'S GREATEST EGGNOG
- 1 quart milk
- 2 cinnamon sticks
- 1 vanilla bean, split
- 5 cloves
- 10 blades of mace
- 12 egg yolks
- 1&1/2 cups sugar
- 1&1/2 cups dark rum
- 1&1/2 cups brandy, use a good one, but not your best Courvoisier or Napoleon
- 1 tablespoon vanilla
- 1 quart of "half-and-half"* or 1 quart of light cream or 1 cup of heavy cream plus 3 more cups of milk
- freshly grated nutmeg to taste
1)Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
2) Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
3) Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.
Yield: 12 servings.
This Eggnog recipe is from the NY Times, 12/27/89. Nevertheless, GAG PUKE SPIT, I like it! LOLOL
Definitely gonna make that egg nog. Noelita asked for it.