Eggnog

Ingredients

• 4 cups raw milk

• 1/3 cup honey

• 1/3 cup maple syrup

• 1/4 tsp ground clove

• 1/8 tsp salt

• 5 cinnamon sticks*

• 10 egg yolks 

• 1 tsp vanilla

• 3 cups half & half*

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Directions

1. Separate eggs, reserving yolks in a large bowl.  

2. Mix milk, honey, maple syrup, salt, clove and cinnamon sticks in a saucepan.

3. Heat until small bubbles start to form at the side of the pan, about 160-170 degrees. 

4. When the milk mixture is ready, temper the eggs. This is done by slowly pouring the milk mixture into the eggs while whisking to slowly bring the temperature of the eggs up without cooking them. It will take about 1/2-3/4 of the milk mixture. Return the egg/milk mixture to the saucepan, and return to 160 degrees while stirring. It may happen fast depending on your stove, so keep an eye on it! If the mixture gets too hot, the eggs will curdle.

5. Strain mixture into a half gallon jar, add half and half and the cinnamon sticks from the pan if desired. I love cinnamon, so I leave the sticks in there. 

6. Cool in the refrigerator and enjoy! 

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Notes: 

If you don't have enough cinnamon sticks on hand, you can use some ground cinnamon as a substitute. I would start with 1 tsp cinnamon and add more as needed to your own taste. 

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If you like a more thick and rich eggnog, you can use some heavy whipping cream in place of half & half. If you want to experiment with it, I would start with 1/2 whipping cream and 1/2 half and half. If you aren't happy with that, adjust it again according to taste next time. Keep notes to remember what you did!