- 3 egg yolks
- 1 1/2 cups evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 vanilla bean
- 1 cup Kahlua
- Whisk egg yolks in a small saucepan or top of a double boiler. Add evaporated milk and condensed milk. Stir until well blended. Strain to remove any unblended egg yolk. Return mixture to saucepan.
- Scrape the seeds of vanilla pod into the egg and milk mixture.
- In a larger saucepan or bottom of double boiler, bring 2 cups water to a boil, then reduce heat to a simmer. Place the small saucepan or top of double boiler over the simmering water. Cook for about 20 minutes, stirring often to prevent sticking.
- Remove from the heat, and pour into another bowl. Whisk briskly to cool to room temperature. Mix in Kahlua.
- Pour into a clean glass bottle and chill before serving. This eggnog keeps for about a week in the fridge.