Tyler’s Eggnog
Recipe by MFBF member Tyler Nelson of Hinkley, Minnesota.

1 tsp. ground cinnamon
5 whole cloves
2 ½ tsp. vanilla extract, divided
6 cups milk
12 large egg yolks
1 ½ cups white sugar
2 cups heavy cream
2 ½ cups rum (optional)
½ tsp. ground nutmeg

Combine milk, cinnamon, cloves and ½ teaspoon vanilla in a saucepan over low heat. Stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a simmer. Remove from heat.

Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy.

Pour ½ cup of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all the milk is incorporated.

Pour the mixture back into the saucepan. Cook over medium heat stirring constantly until thick, about 3 minutes. Do not allow the mixture boil. Strain to remove cloves and let cool for about 1 hour.

Stir in cream and rum, remaining 2 teaspoons of vanilla and nutmeg. Refrigerate before serving, 8 hours to overnight.