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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tasty drink from the Seattle Times. You can use rum or brandy extract for the flavoring, if you do not want to the alcohol. Cook time does not include 2 hour chilling time. Ingredients:
2 cups milk, divided (2% works best) |
3 1/2 inches cinnamon sticks, smashed using the side of a knife |
1/2 vanilla bean, split lengthwise |
10 whole cloves |
1/2 teaspoon whole black peppercorn, coarsely crushed |
1/2 teaspoon ground ginger |
4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom) |
kosher salt |
2 large eggs |
1/4 cup sugar |
brandy (optional) or rum (optional) |
nutmeg, grated, to garnish |
Directions:
1. In a small saucepan over medium heat, combine 1 1/2 cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.
2. Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.
3. Wipe out the saucepan and return the milk to the pan over medium heat.
4. Meanwhile, in a medium bowl beat the eggs with the sugar for two minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently.
5. Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about four to six minutes. Do not let the mixture come to a simmer or the eggs will scramble.
6. Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least two hours or until very cold.
7. To serve, divide the eggnog among four chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.
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