Printer Friendly 3 cups non-fat milk
1 tsp. orange zest
1 cinnamon stick
2 large eggs
1/2 cup sugar
1 Tbs. pure vanilla extract
garnish: ground nutmeg
In a non-stick saucepan, combine 2 cups of the milk, orange zest and cinnamon stick. Heat over med-high heat to just below a boil. Remove from heat, cover, and let stand for 30 minutes to steep. Refrigerate the remaining cup of milk.
Reheat the milk and orange mixture to a simmer over medium heat.
In a separate bowl, whisk together the eggs and sugar. Slowly, pour half of the heated milk into the egg mixture while constantly whisking. Then pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened (about 4 minutes). Don't let the custard boil. Strain custard into a bowl, discarding the orange zest and cinnamon stick. Add vanilla to the custard. Set aside and let cool to room temperature and then refrigerate until cold.
When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog dusted with the nutmeg.
