Once a year

Eggnog

This is one of those recipes that can vary quite a bit to your taste.

4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves (optional) 
A pinch of cinnamon (optional)
1 cup cream
1 tsp freshly grated nutmeg
1 tsp vanilla extract
2 tbsp of bourbon
2 tbsp of rum or brandy or more bourbon
4 egg whites (optional)

Beat the egg yolks until they become lighter in colour. Slowly add the sugar, beating after each addition and whisk until fluffy.

Some recipes cook the eggs, some don't.

If not cooked, then simply add the milk, cream, bourbon and nutmeg and stir to combine.

If a you prefer the eggs cooked, thn 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. 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. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour. Mix in vanilla extract, nutmeg, and spirits.

Optionally for both the cooked and uncooked eggnog, beat egg whites until they reach soft peaks, add a tsp of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Finally chill.

Beat the egg yolks until they lighten in color. Gradually add the sugar and

continue to beat until it is completely dissolved.

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