Eggnog
Ingredients:
| 6 | large egg yolks |
| ½ | cup sugar |
| 2 | cups milk |
| 1 | cup heavy cream |
| ½ | teaspoon ground nutmeg |
| pinch of salt | |
| ¼ | teaspoon vanilla extract |
| ground cinnamon for topping | |
| ¼ | cup brandy, bourbon, rum, or whisky (optional) |
In a medium bowl, whisk together egg yolks and sugar until light and creamy. Set aside. In a saucepan over medium heat, combine the milk, cream, nutmeg, and salt. Stir until mixture just reaches a simmer.
Whisking the yolks vigorously, drizzle in a large spoonful of hot milk. Repeat a few more times to temper the yolks. Pour the tempered yolks into the saucepan and continue to whisk for another minute or so, until the mixture reaches about 160° F and becomes slightly thickened.
Remove from heat and stir in the vanilla and alcohol (if using). Strain into a pitcher and cover with plastic wrap. Chill. Serve with a sprinkle of cinnamon or nutmeg and whipped cream, if desired.