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.