Amazingly Good Rum 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:

• Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
• Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
• Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
• Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.

Steps:

• Combine milk, cloves, 1/2 teaspoons vanilla and cinnamon in a saucepan. Heat over lowest setting for 12 minutes. Slowly bring milk mixture to boil.
• In a large bowl combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly, for 3 minutes, or until slightly thickened. Do not allow mixture to boil.
• Strain to remove cloves and let cool for about an hour.
• Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.
• Sprinkle more nutmeg on individual servings, if desired.