Best Classic Eggnog (easy, no-cook, refined sugar free)
Author: Ann Timm
2cupsraw creamor 1 cup milk + 1 cup heavy cream
8pastured egg yolks
2Tbsppure maple syrup
1tsppure vanilla extract
1dash ground nutmeg to tasteplus more for garnish
1generous pinch ground cloves to taste
Blend all ingredients, first on low for about 20 seconds, then on high for another 20 seconds. Chill before serving (I chill mine in the pitcher attachment for my blender, then give it a quick whirl just before serving).
Serve chilled in small glasses with a dash of ground nutmeg on top.
This recipe makes approximately 30 oz. It's plenty thick for my liking but, if you want to add even more thick, creamy goodness, fold in a bit of whipped cream just before serving.