Eggnog

Serves: 8 | Prep: 15 min | Cook: 10 min

Ingredients:

Eggnog:
6 egg yolks
1/2 cup sugar
1 cup whole milk
1 tsp nutmeg
1/2 tsp cinnamon
2 cups heavy/double cream
2 tsp vanilla extract

Directions:
In a bowl whisk egg yolks and sugar together, until light and fluffy.

In a saucepan over medium low heat, heat milk, nutmeg, and cinnamon. Whisking occasionally, until heated, you want it to be warm, not hot. Temperature, 130F/56C. Slowly whisk the warm milk to the beaten eggs, a little at a time, whisking vigorously. Pour the mixture back into the saucepan and return to the heat. Cook, whisking often to thicken the mixture. Heat, but not boil. Temperature, 160F/71C.

Place cream into a bowl. Place a fine mesh strainer on top. Strain the egg mixture into the heavy cream. Stir in vanilla. Transfer to a glass bottle. Place in the refrigerator and chill for at least 4 hours.

Store in the refrigerator for up to 5 days.

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