Eggnog—it’s the quintessential seasonal treat of winter. Here in the edible MAINE office we love it in our morning coffee and we love it spiked with Rusticator Rum before climbing into bed. This winter, skip the store-bought options in their additive-laden jugs, and have some eggnog the old-fashioned way: with real eggs. If making this for adults, be sure to try it with Rusticator Rum from Bartlett Spirits of Maine Distillery. Small-batch distilled using organic molasses, Bartlett’s Rusticator Rum is a perfect choice for a delicious authentic taste of Maine.
Makes
6 servingsIngredients
- 4 cups milk
- 5 whole cloves
- 2½ teaspoons vanilla extract divided
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1½ cups sugar
- 2½ cups Rusticator Rum
- 4 cups light cream
- ½ teaspoon nutmeg
Instructions
- Combine milk, cloves, ½teaspoon vanilla, and cinnamon in a saucepan, and heat over low for 5 minutes. Slowly bring to a boil.
- In a large bowl, combine egg yolks and sugar and whisk until fluffy. Slowly temper hot milk into the eggs and return to saucepan.
- Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before servin
