Magical Eggnog

Photo: Magical Butter
  • ½ cup/180 ml MagicalButter Rum Tincture
  • 1½ cups/360 ml organic 1% low-fat milk
  • 1½ cups/360 ml organic heavy cream
  • 1 cup/240 ml organic cane sugar
  • 1 tablespoon/15 ml pure vanilla extract
  • 1 teaspoon/5 ml ground cinnamon
  • 1 teaspoon/5 ml nutmeg for garnish
  • 5 egg yolks
  • 2 whole cloves
 How To
  1. Place the milk, cream, vanilla, and cinnamon into your MagicalButter machine, and secure the head.
  2. Press the Temperature button, and select 130°F/55°C; then press the 1 Hour/Oil button. (If the lowest temperature option on your MB model is 160°F/71°C, select that setting.) It only need to run until you hear the blender motor turn on for the first time.
  3. While that is heating up, place the egg yolks and sugar into a bowl, and whip them until mixture is pale yellow and fluffy. Then remove the head of your machine and add sugar/yolk mixture. Put the head back onto your machine and select the “Clean” cycle. Let it blend once then stop the machine.
  4. Remove the head again, add the rum, place the head back on the machine, and set the temperature to 130°F/55°C; then press the 1 Hour/Oil button.
  5. After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance.
  6. Pour your Magical Eggnog into a container and let cool in the refrigerator overnight.
  7. Serve, and enjoy!

This Eggnog is a Magical twist on a Holiday classic!