In a thick-bottomed saucepan, add the milk, cloves, and cinnamon. Slowly heat on medium heat until mixture is steamy hot, but not boiling.
Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour mixture back into the saucepan.
Cook on medium heat, stirring constantly with a wooden spoon, until mixture begins to thicken slightly and coats the back of the spoon. If you have a candy thermometer, you can use this to cook the mixture until it reaches 160°. Do not allow the mixture to boil, it will curdle. Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for 1 hour.
After it cools, mix in vanilla extract, nutmeg, and bourbon, rum or brandy (omit for kid-friendly eggnog).
(Recipe adapted from Simply Recipes)
Homemade Chex Mix
(makes 12 cups)
3 c Corn Chex
3 c Wheat Chex
3 c Rice Chex
2 c pretzels
2 c mixed nuts
1½ sticks butter
3 Tbsp. Worcestershire sauce
3 cloves minced garlic
1 tsp. Seasoned Salt
¼ tsp. onion powder
Dump cereal, pretzels, and nuts into a large mixing bowl.
In a saucepan, add remaining ingredients and heat until butter is melted. Stir together and toss into cereal mixture.
Transfer mix onto one or two baking sheets. Bake in a 250° oven for 1 hour and 15 minutes, stirring after 30 minutes. Let cool and store in an airtight container.
*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*