Homemade Eggnog with Stout

Directions for the Eggnog

1. 1. In a medium heatproof bowl, using a hand mixer on high speed, beat egg yolks with sugar until pale yellow and thickened, about 30 seconds. Set aside.
2. 2. In a medium saucepan, combine milk, cloves, cinnamon, nutmeg and vanilla. Warm over medium-low heat until steaming but not simmering, about 2 minutes. Remove from heat if bubbles begin to form around edge of pot.
3. 3. Whisking constantly, add a small drizzle of warmed milk to egg mixture (see tips). Continue adding milk very slowly, a small drizzle at a time, until you’ve used about half of the milk. Begin adding the remainder in a slow, steady stream, whisking constantly, until fully incorporated.
4. 4. Return egg mixture to pot and bring to a simmer over medium-low heat, stirring constantly, until an instant-read thermometer reads 160°F, about 5 minutes.
5. 5. Remove from heat. Stir in cream and immediately strain through a fine-mesh sieve into a large glass jar. Let cool completely. Seal jar and chill in refrigerator overnight. Shake vigorously before serving. Eggnog will keep in a sealed jar in the refrigerator for up to 3 days.

Directions for the Cocktail

1. 1. Fill a rocks glass halfway with ice. Pour in eggnog and top with stout. Stir gently to combine. Garnish with nutmeg.

Tips

• The key to silky eggnog is tempering the egg mixture — that means adding the warmed milk very slowly and whisking constantly. This ensures that the eggs won’t cook from the heat of the milk and form tiny curds. Good news though: If you do end up with a few curds in the mix, straining it should take care of the issue.
• This recipe makes a wonderful homemade gift. Pack the eggnog in a pretty reusable glass jar and attach a packet of whole nutmegs, a nutmeg grater and a printout of the recipe with festive ribbon or string. Add a six-pack of stout and your shopping is done!