Chai spices add a taste twist to eggnog. | Matthew Mead~AP
Updated: January 13, 2013 6:08AM
MAKES 4 SERVINGS
Start to finish: 2 hours 35 minutes (20 minutes active)
2 cups 2 percent milk, divided1 (3
1/2 -inch) stick 10 whole cloves
cinnamon, smashed using the side of a knife
10 whole cloves
1/2 teaspoon ground ginger4 cardamom pods, crushed (or
1/2 teaspoon ground Kosher salt 2 large eggs Brandy or rum, for flavoring (optional) Grated nutmeg
2 large eggs
Brandy or rum, for flavoring (optional)
Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.
Wipe out the saucepan and return the milk to the pan over medium heat.
Meanwhile, in a medium bowl beat the eggs with the sugar for 2 minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently. Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 4 to 6 minutes. Do not let mixture come to a simmer or eggs will scramble. Add liquor, if using, and garnish with nutmeg.