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Heat the milk, cinnamon, cloves, and a dash of vanilla. Boil, then remove from heat. Whisk the egg yolks, then whisk in the sugar. Gradually whisk the hot milk mixture into the egg mixture. Cook the mixture over medium heat until thick, then strain to remove the cloves. Stir in the cream, rum, remaining vanilla, and nutmeg.
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Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form.
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5. Strain the eggnog. Strain the eggnog through a mesh strainer into a pitcher. 6. Add the remaining ingredients. Stir in the cream, bourbon, rum, and vanilla extract. Cover and refrigerate it for at least 1 hour. 7. Serve. Stir the eggnog and pour it into individual glasses. Garnish it with grated nutmeg, and enjoy!
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Add the milk, cloves, vanilla and cinnamon into a saucepan over low heat and whisk constantly until it comes to a hint of a simmer (tiny bubbles on the edge start forming). In a stand mixer (or with a hand mixer) add the eggs and sugar until they lighten in color and get fluffier and like ribbons, about 4-5 minutes.
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Description. The Eggnog OG is the result of blending SFV OG and Ice Cream Cake, creating a delightful hybrid. SFV OG is primarily an indica hybrid with deep roots in OG Kush. It boasts a highly aromatic profile with hints of tangerine and subtle diesel undertones. This strain is well-known for its ability to induce rapid and profound relaxation.
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In a saucepan over low heat, combine the milk, cinnamon, and cloves. Stir regularly for five minutes. Increase the heat to medium-low and bring to a boil while stirring. Once at a boil, remove it from the heat. 4 cups milk, 1 teaspoon cinnamon, 4 whole cloves. Combine the egg yolks and the sugar in the bowl of a stand mixer.
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Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days. Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.
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Strain the eggnog or pull the peels out before serving. For prepared eggnog, finely grate a little zest directly into your cup or a large serving bowl and mix it in well.
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How to make homemade eggnog. Add egg yolks, sugar and vanilla extract to a heat-safe glass bowl. Whisk egg mixture until lightened in colour. Set aside. In a small saucepan, combine the milk and heavy cream and heat to a simmer. Gradually pour the warmed milk/cream mixture into the egg yolk mixture while whisking, also known as tempering the eggs.
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Once the milk is hot but not quite simmering, reduce heat to low. Temper the egg yolks by whisking about 3/4 cup hot milk into the egg yolks and sugar. Pour the tempered egg mixture into the pot with the rest of the hot milk. Cook very gently, stirring constantly, until thickened. This should take about 5 minutes.
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Eggnog OG Feminised Cannabis Seeds. This strain is well-known for its ability to induce rapid and profound relaxation, occasionally leading to mild sedative effects, making it an ideal choice for unwinding in the evening. On the other hand, Ice Cream Cake is a pure indica strain renowned for its decadently sweet vanilla aroma and a flavour.
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Remove the eggnog from heat and carefully strain it through a fine mesh sieve to strain out any lumps that might have formed. Pour the strained eggnog into a heatproof pitcher or jar with a lid. Refrigerate for 2 hours, or until cooled completely. To Serve.
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Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160ยฐF. Do not allow the mixture to boil, or it will curdle.
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In a shaker, combine the spiced rum and eggnog. Add ice cubes to the shaker. Shake the mixture well until it's nicely chilled, about 10-20 seconds. Strain the mixture into a glass filled with ice. Garnish with a sprinkle of ground nutmeg on top, if desired.
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Boil Milk: In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil. Whisk Eggs: In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy and pale in color, about 2 to 3 minutes. Add Milk: Begin by adding a very small amount of the heated milk mixture to the eggs, whisking.
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