2 cups 2 percent milk, divided
3½-inch stick cinnamon, smashed using the side of a knife
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½ vanilla bean, split lengthwise
10 whole cloves
½ teaspoon whole black peppercorns, coarsely crushed
½ teaspoon ground ginger
4 cardamom pods, crushed (or ½ teaspoon ground cardamom)
2 large eggs
¼ cup sugar
Brandy or rum, for flavoring (optional)
Grated nutmeg, to garnish
In a small saucepan over medium heat, combine 1½ cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.
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 4-6 minutes. Do not let the mixture come to a simmer or the eggs will scramble.
Quickly add the remaining ½ cup milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least 2 hours or until very cold.
To serve, divide the eggnog among 4 chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.
Nutrition values per serving: 140 calories, 4.5 g fat (2 g saturated), 16 g carbohydrates, 0 fiber, 16 g sugar, 7 g protein, 100 mg cholesterol, 210 mg sodium.
Sara Moulton for The Associated Press