Combine milk, cloves, 1/2 teaspoon vanilla, and
cinnamon in a saucepan, and heat over lowest
setting for 5 minutes. Slowly bring milk mixture
to a boil.
In a large bowl, combine egg yolks and sugar.
Whisk together until fluffy. Whisk hot milk
mixture slowly into the eggs. Pour mixture into
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 half and half, 2 teaspoon vanilla, and
nutmeg. Refrigerate overnight before serving.
Originally Submitted
12/24/2017
0 Out of 5 from
0 reviews
You can add this Eggnog recipe to your own private DesktopCookbook.
