Over low heat combine milk, vanilla extract,
cinnamon, cinnamon stick and clove in a medium
saucepan. Rise the heat slowly and bring to a
slow boil (it takes about 7 minutes to bring to
a boil.) Once the milk mixture starts to boil
take off heat and let the cinnamon stick seep
for 2 minutes, remove cinnamon stick.
In the bowl of a standing mixer combine egg
yolks and sugar. Whisk together until pale and
fluffy. With the mixer on low, pour the hot
milk mixture into the egg yolks (tempering the
yolks) whisk until well incorporated. Pour the
mixture back into the saucepan and heat on
med/med-low for about 5 minutes, continually
stirring, until thickened and creamy. Do not
let it boil, or the nog will curdle.
Stir in the rum, heavy cream and nutmeg and
refrigerate over night. When ready to serve
garnish with a sprinkle of cinnamon.
Originally Submitted
1/1/2016
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