Eggnog
The origins of eggnog date back to medieval Britain, where it was a popular drink among the aristocracy. Originally made with hot milk and wine, it later included rum and spices. It became a symbol of Christmas, particularly in the United States, where it is known as "Eggnog." The drink's sweet, creamy texture and rich flavor make it a perfect choice for the holiday season.
Ingredients for this recipe
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Preparation Steps
1
Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the milk and heavy cream. Add the vanilla bean and seeds. Heat over low heat, being careful not to boil.
2
In a large bowl, whisk together the egg yolks and sugar until light and creamy.
3
Slowly drizzle the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan.
4
Cook over low heat, stirring constantly, until the mixture thickens slightly, about 8-10 minutes. Do not boil.
5
Remove from the heat and let cool to room temperature. Stir in the rum and a pinch of nutmeg. Mix well.
6
Pour the eggnog into a clean bottle and refrigerate for at least 4 hours to allow the flavors to meld. Serve chilled, garnished with a little grated nutmeg.
