Savory Spice Shop Eggnog Recipe
4 to 5 cups
- 4 egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 2 4" Indonesian Cassia Cinnamon Sticks
- 4 Whole Ceylon Cloves*
- 1 Mexican Vanilla Bean*
- 1 tsp. freshly ground Grenada Nutmeg, plus more for garnish
- 1 cup heavy cream
- 2 oz. brandy per serving (optional)
- 4 egg whites beaten to soft peaks with 1 Tbsp. sugar (optional)
*This recipe will work with any of Savory’s vanilla beans and you can use Madagascar cloves in place of Ceylon.
Whisk egg yolks in an electric mixer until lightened in color. Slowly add sugar, beating after each addition, whisking until fluffy. Slice vanilla bean and scrape seeds into egg-sugar mixture, mixing until incorporated; reserve rest of vanilla bean. Combine milk, 1 cinnamon stick, cloves and remaining vanilla bean in a thick-bottomed pan. Slowly heat until the milk is steaming hot but not boiling. Slowly whisk about ¼ cup of the hot milk mixture into the egg yolks to temper them; add slowly so as not to scramble the eggs. Pour egg mixture back into the saucepan of milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens coats the spoon. (This is usually around 160 degrees on a candy thermometer.) Remove from heat and stir in cream and nutmeg. Strain mixture through sieve then cover and refrigerate to chill for at least 1 hour. Serve garnished with a fresh grating of nutmeg and cinnamon (from the remaining cinnamon stick. Optional: Stir in 2 oz. of brandy per serving for a boozy version and/or fold in or top with beaten egg whites to for a fluffy version.
Kate Wheeler, Savory Spice—Santa Fe, NM owner