Non-Alcoholic Eggnog

Non-Alcoholic Eggnog Recipe

Ingredients

4 egg yolks

1/2 cup sugar 

2 cups milk 

Pinch of Cloves

Pinch of cinnamon 

1 cup cream 

1 teaspoon freshly grated nutmeg 

1 teaspoon vanilla extract

Directions

1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

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

3 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.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture 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.  Let cool for one hour.

5 Mix in vanilla extract and nutmeg.

Chill.

 Yield: Makes 1 quart. Serves 4-6.

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