Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons Cinnamon Pear Dark Balsamic Vinegar
- 1/2 cup dark rum or bourbon (optional)
- Whipped cream, for garnish (optional)
- Ground cinnamon or freshly grated nutmeg, for garnish (optional)
Instructions:
- Start by separating the egg yolks from the egg whites. Place the yolks in a mixing bowl and set them aside.
- In a separate mixing bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and slightly thickened. This step is called "creaming."
- In a medium-sized saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it's warm but not boiling. You should see steam rising from the surface.
- Slowly pour a small amount of the warm milk mixture into the egg yolk mixture while whisking continuously. This is called tempering and prevents the eggs from curdling. Gradually add more of the warm milk mixture while whisking until the two mixtures are well combined.
- Pour the egg and milk mixture back into the saucepan and place it over medium-low heat. Stirring constantly, heat the mixture until it reaches 160°F (71°C) and thickens slightly. This should take about 5-7 minutes. Do not let it boil, as it may curdle.
- Remove the mixture from heat and stir in the ground nutmeg, ground cinnamon, vanilla extract, and aged balsamic vinegar. Adjust the amount of balsamic vinegar to your taste, starting with 1 tablespoon and adding more if desired.
- If you want to spike your eggnog, add the dark rum or bourbon at this stage and stir well.
- Allow the eggnog mixture to cool to room temperature, then refrigerate it for at least 2 hours or until it's thoroughly chilled.
- Pour your eggnog into glasses or mugs. Optionally, garnish with a dollop of whipped cream and a sprinkle of ground cinnamon or freshly grated nutmeg.