Sister to Sister

Jami's EGG NOG (COOKED)

4 c milk 5 whole cloves (opt)

½ tsp vanilla 1 tsp cinnamon

12 egg yolks 1 ½ c sugar

1 tsp rum extract 4 cups light cream

2 cups milk 2 tsp vanilla extract

½ tsp ground nutmeg

Combine milk, cloves, ½ tsp vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for about an hour.

Pour in blender and add rum ext., 2 c milk, cream, nutmeg and 2 tsp vanilla. Mix well. Refrigerate.