A classic nutmeg and cinnamon spiced eggnog never goes out of style, but we’ve opted to infuse our recipe with vanilla bean and cardamom instead. Add a splash of rum, and you’re ready for the holidays.
- Separate egg yolks from whites and place in mixing bowl. Whisk together sugar and egg yolks until smooth.
- Place heavy cream and milk in a saucepan. Split open vanilla bean and scrape the seeds from the pod and place into the milk. Place saucepan on the stove over low heat, until scalded, with tiny bubbles beginning to simmer lightly around the edge of the pan. Remove from heat and let cool 4-5 minutes. Discard the vanilla bean.
- Temper the eggs by adding hot milk to the eggs one small ladleful at a time, whisking the milk and egg together. Gradually add additional ladles of hot milk, until the eggs have warmed to the milk temperature. Add the rest of the milk, freshly ground cardamom, and rum (if desired) and continue to stir until combined.
- Cover bowl and let chill in the refrigerator for at least an hour before serving.