{recipe} Homemade Eggnog

Nate loves eggnog, I use to think it kind of gross - until I discovered this recipe.  It is so so good, and so easy.  Perfect cup of cheer during the holidays.  Pair it with some gingerbread snack cake, and you have yourself a winner.

 HOMEMADE EGGNOG:
Adapted from the Against All Grain: Celebrations cookbook
* serves 2-4

1 can coconut milk
6 whole cloves
3 egg yolks
1/4 cup maple syrup,
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp cinnamon
1 cup whole milk

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Combine the coconut milk and whole cloves in saucepan.  Heat over medium high heat for 5 minutes.  In a  medium bowl, whisk together the egg yolks, maple syrup, vanilla extract, cinnamon, and ground nutmeg.  Add the coconut milk mixture to the bowl, constantly whisking.  Once everything is combined, return it back to the saucepan. and heat on medium low for 5 minutes.  Take extra care to not boil the mixture.

Using a fine mesh sieve, pour the mixture through into a glass bowl.  Add the whole milk, and whisk until fully combined.  Chill the eggnog for at least 4 hours in the refrigerator before serving.

Keep the eggnog in an airtight container in the refrigerator for up to 5 days.

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