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The Absolutely Bar-None Best Freakin' Eggnog in the World (with freckles of vanilla and nutmeg)

Submitted by Cyn

(Ok, this one we like to serve warm....right when it is made, but likewise excellent chilled--everyone adds their own favorite booze, spiced rum being a big favorite, tho Fra Angelico, Amaretto, and Amarula are very, very good in it, too!)

Ingredients and Directions

2 (or 3) quarts milk....simmer this gently with a whole vanilla bean, cut in half lengthwise, for about 15 minutesl

While that is going on, beat 1 to 12 egg yolks into 1 quart of heavy cream.

Stir 1 1/2 c honey into the hot milk, pull out the vanilla bean fragments and scrape the tiny seeds softened by simmering out of pods and into the milk. Remove about 1 quart of this vanilla'd milk and slowly beat it into the egg yolk/cream mixture to warm it without solidifying the eggs.

Now whip the warmed cream mixture into the pot of milk. Do not let it boil or come past a gentle scalding point. This does cook the egg yolks and eliminates the raw egg thing some folks worry about.

At this point, we usually pour it into a punch bowl and sprinkle it with a bit of nutmeg. If I really want to show off, I whip the egg whites with sugar and simmer them solid into "Floating Islands" and put them on top the warm eggnog. I set out bottles of assorted tipple to add at will.