Classic Egg Nog

1. In a large saucepan, whisk together eggs and sugar until well combined. Whisk in milk. Add cinnamon sticks, nutmeg, mace and cloves; place over medium heat and whisk gently for about 10 minutes or until mixture has small bubbles around the edge of pan and thermometer reaches 160 F (71 C).

2. Remove from heat and pour through a fine-mesh strainer into a large bowl. Whisk in rum (if desired) and cover with plastic wrap, directly on the surface, and refrigerate for at least 4 hours or up to 2 days.

3. In a bowl, beat whipping cream until stiff peaks form. Dollop each cup of egg nog with whipped cream and sprinkle with cinnamon, if desired.

Variations

• Chocolate Egg Nog: Whisk in 1/2 cup (125 mL) high-quality cocoa powder to egg and sugar mixture and continue with recipe. OR see the Chocolate Egg Nog recipe.
• Maple Ginger Egg Nog: Omit granulated sugar and substitute 1/2 cup (125 mL) pure maple syrup. Add 1 inch (2.5 cm) piece fresh peeled ginger, thinly sliced or 2 tsp (10 mL) ground ginger with cinnamon sticks and continue with recipe.
• Chai Egg Nog: Add 10 crushed green cardamom pods and 6 black peppercorns with cinnamon sticks and continue with recipe.

Notes

• If you don’t have ground mace you can substitute 1/4 tsp (1mL) ground allspice in the recipe.