– 4 large egg yolks (70g) – 3 cups (730g) low-fat milk – 1 vanilla bean (or 1 tsp vanilla extract) – 3 Tbsp (48g) maple syrup – 2 Tbsp (26g) heavy cream – 1 tsp nutmeg – 5 whole cloves – 2 cinnamon sticks
1. In a large bowl, whisk egg yolks until light and fluffy using a hand mixer. 2. Add milk, vanilla, syrup, cream, and nutmeg. Stir until combined. 3. Pour mixture into a medium saucepan and add cinnamon sticks and cloves. 4. Turn burner to low/medium low and cook for 55-60 minutes, stirring frequently until mixture thickens. *Be careful not to let the liquid simmer or boil! This will cause the egg yolks and milk to cook too quickly and make the eggnog chunky.
5. Using a large strainer, strain liquid to remove cloves and cinnamon sticks. *Make sure strainer holes are small so the cloves won’t fall through. 6. Serve immediately or let cool before storing in the refrigerator. It will thicken further as it cools! 7. When ready to serve, pour into glasses and garnish with a sprinkle of fresh nutmeg and cinnamon. Enjoy!