I have to start this off as a typical blog post apologizing for not posting in a while. I originally started this blog because I was working nights and needed something that I could do on my wacky schedule. Since my last post, I’ve started working a strange (better!) middle of the day shift.  Lucky for you because fall is my favorite flavor season! I have so many favorites that I can’t wait to share 🙂

This recipe is one of my fall favorites. I think I’m a bit ahead of the game on this one, but as soon as I start throwing pumpkin into everything, I start craving eggnog for my morning coffee. Here’s a work approved rum free version!

Eggnog
6 cups whole milk
7 whole cloves
1 tsp cinnamon
1 1/2 tsp vanilla bean paste
12 egg yolks
1 1/2 cup white sugar
2 cups heavy cream
1 tsp-1 1/2 tsp rum extract (to taste)

Add the cinnamon, cloves, and 4 cups whole milk to a large pot. Bring to a boil over medium low heat, stirring often. Whisk the egg yolks and sugar together in a large bowl until light and fluffy. When the milk comes to a boil, add about 1 cup at a time to the egg yolk and sugar mixture while whisking vigorously to keep the eggs from cooking. Return the mixture to the pot and cook over medium heat until thickened, stirring constantly. When the mixture is thick enough to coat a spoon, remove from the heat and let cool. Once cool, stir in the heavy cream and add the remaining 2 cups of milk. Add the vanilla bean paste and rum extract. Stir and store!

♥