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Vanilla Spiced Eggnog, without the raw eggs.
Add the milk, cinnamon stick, and nutmeg to a large saucepan and bring to a boil, stirring occasionally. Meanwhile, in a separate bowl beat together the egg yolks, sugar and vanilla. Once the milk has come up to a boil, turn the heat down to low. To temper the eggs, pour a little of the hot mixture into the egg yolks while constantly whisking (you’re trying to make sure they don’t become scrambled eggs). Once the eggs are tempered, slowly add them to the rest of the milk, again while constantly whisking. Whisk the eggs in the milk for a few minutes until they have fully combined and are definitely not scrambled.
Pour the mixture into a container of your choosing and chill in the refrigerator for at least an hour.
Meanwhile, beat the heavy cream in a bowl until stiff peaks form. Once the eggnog has chilled, whisk in the cream and bourbon. Serve immediately, or chill in the refrigerator for up to one day.
Note: you may notice after letting it sit for a while that the cream separates a bit from the rest of the mixture. Just be sure to stir it back in again, it’ll still be delicious
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!