Eggnog Snowflakes 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:

• Combine the egg nog and maple syrup in a medium saucepan over medium-high heat. Bring to a simmer and cook until reduced by one-quarter, about 5 minutes. Remove from the heat and swirl in the butter to melt.
• Serve warm as a topping for pancakes, French toast or waffles.

Steps:

• In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk.
• Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold.
• When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog in cups dusted with cinnamon.

Steps:

• In a blender, combine the first 5 ingredients; cover and process until smooth. Pour into chilled glasses; if desired, top with additional whipped topping, nutmeg and cherries.

Steps:

• Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.
• Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
• Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.