Maplenog

Writing this down so it can be shared. My maple syrup addiction has spawned a modification to eggnog that makes it even better than 'nog with boring ol' sugar as the sweetener. I have used Alton Brown's Recipe as a base. I cook mine and leave out the booze and egg whites. I've adjusted some ratios to make this a little more rich.

This will make a quart of goodness.

Ingredients:

4 egg yolks

1 cup whole milk

1 pint heavy cream

1/2 cup maple syrup. Grade A Dark Amber is good for this; lighter grades will have lighter flavor.

1 teaspoon nutmeg (or less) - I prefer less and then add nutmeg after - some may like to avoid this somewhat overpowering flavor. The maple flavor alone makes this incredible.

Directions:

In decent-sized bowl, beat egg yolks and mix in maple syrup.

In saucepan, heat milk, cream and nutmeg just to a boil. Remove from heat and slowly mix it into the egg/maple syrup mixture (make sure the egg/syrup mix is not separated right before pouring in the hot liquid). Return mix to pot and heat slowly back to 165 degrees. In most cases the liquid will stay above 165F for a while to kill any potential nasties off. The larger the batch, the more this is the case.

Remove from heat. Pour into storage container. Chill. Consume way too rapidly. Spend more time on Zwift to burn it off.