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Servings
4
Ingredients
- 6 large egg yolks
- 1/2 cup sugar (granulated)
- 3 cups milk
- 1 cinnamon stick
- 1 teaspoon nutmeg (freshly grated)
- 1 Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 Tablespoon dark molasses
- 1/4 cup rum
Instructions
- After you have separate the egg yolks from the whites, add the yolks into a medium sized bowl. Add in the sugar. Begin whisking until the mixture is a light yellow and looks creamy and smooth. This can also be done with a hand mixer or stand mixer.
- Place the cinnamon stick in the milk. Heat the milk on the stovetop in a large sauce pan until just simmering. One cup of the milk can be replaced with heavy cream. This will create a thicker eggnog. Add the spices, vanilla, and molasses.
- Carefully ladle a small amount of the hot milk mixture into the egg mixture, whisking constantly as the milk is poured over the eggs. This will temper the eggs so they do not scramble. Repeat 2-3 times.
- Add the egg mixture into the rest of the milk mixture on the stove. Bring the mixture to a simmer. Place a candy thermometer in the mixture and turn off the heat when it reaches 160 degrees.
- Place in a large glass bowl and cover. Chill for at least four hours. Mix in the rum when the mixture has chilled.