“My great-great-Aunt Clara would visit each Christmas with two half-gallon jars of her famous boiled custard. It was never spiked and typically served in mugs with whipped cream. MEELâ€TMs nut nog is a boozier version of the old Southern classic, using Burch Milk in place of animal dairy. If you donâ€TMt have access to homemade nut milk, cowâ€TMs milk would be a preferable substitute over store-bought nut milk.”
6 egg yolks
1/2 of a vanilla bean (or 1 teaspoon vanilla extract) Whipped cream and freshly grated nutmeg, to garnish 1/2 ounce rum and 1/2 ounce brandy per glass (optional) · Set up a double boiler and bring the water to a low boil. (If you donâ€TMt have a double boiler, place a metal or glass bowl over a saucepan. The bowl should hover slightly above the boiling water and must fit securely so steam does not escape). · Pour the nut milk into the top of the double boiler and heat over medium heat until it is hot to the touch. Do not boil. · Meanwhile, whisk the eggs in a large bowl and add the sugar, salt and seeds from the vanilla bean. Slowly add 1/2 cup of the hot milk to the eggs, whisking constantly. Repeat with another 1/2 cup milk to temper the eggs. Add the egg mixture to the milk in the pan and, using a wooden spoon, stir to combine. Continue to stir for approximately 10 minutes until the liquid thickly coats the spoon.