Satisfying Eggnog Recipes

Steps:

• 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 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

Steps:

• Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
• Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.
• Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
• Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

Steps:

• Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
• Just before serving, stir in dark rum, if using.