Mexican Eggnog

24 egg yolks
4 cups sugar
2 quarts milk
1 stick cinnamon
1 tablespoon plus 1 teaspoon vanilla
1 teaspoon almond extract
Rum, to taste
Nutmeg

Beat egg yolks and sugar in large mixing bowl until thick and lemon colored. Pour into 5 quart Dutch oven. Mix in milk and cinnamon. Cook over low heat, stirring constantly, until thick, about 30 minutes. Remove from heat.

If it gets lumpy, cool and put into blender to smooth. Stir in rum and extracts. Transfer to non metal container. Refrigerate at least 8 days before serving.

To serve, remove cinnamon stick and sprinkle with nutmeg


Gibson HomeHummington 5-Quart Ceramic Non-Stick Dutch Oven with Glass Lid, Green

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