Featured Pinch Tips Video
- 2 c
- milk, divided (2%)
- pieces cinnamon stick (1/2 inch each), smashed, using the side of a knife
- vanilla bean, split lengthwise
- whole cloves
- 1/2 tsp
- whole peppercorns, coarsely crushed
- 1/2 tsp
- ground ginger
- cardamom pods, crushed (or 1/2 teaspoon ground cardamom) 1/2
- salt, to taste
- 2 large
- 1/4 c
- granulated sugar
- brandy (or rum), optional, to taste
- grated nutmeg for garnish
1In a small saucepan over medium heat, combine 1 ½ 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, (Do Not Boil) then turn off the heat and let it stand for 15 minutes.
2Strain 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.
3Wipe out the saucepan and return the milk to the pan over medium heat.
4Meanwhile, 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.
5Return 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.
6Quickly 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.
7To 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.