Egg Nog

Ingredients

Wisk together the egg yokes and sugar in a medium bowl until creamy, set aside.
In a medium saucepan, over medium heat, combine cream, milk, nutmeg, cinnamon, and salt. Stir often until milk is just below a simmer. Do not boil the milk.
Slowly pour 1/2 cup of the hot milk mixture into the egg mixture while whisking the egg mixture vigorously. Repeat two more times. This is called tempering the eggs.
Slowly pour the tempered eggs into the saucepan, whisking the milk the whole time.
Bring the milk mixture up to 160 degrees F, whisking constantly. Be careful not to boil the milk at any time.
Remove from heat and stir in vanilla. Pour into a heat-safe jar.
Allow egg nog to cool and place in the refrigerator.
To serve, sprinkle with fresh nutmeg or cinnamon, top it with fresh whipped cream or your favorite spiced rum.
Store for up to one week in the refrigerator.

Wisk together the egg yokes and sugar in a medium bowl until creamy, set aside.
In a medium saucepan, over medium heat, combine cream, milk, nutmeg, cinnamon, and salt. Stir often until milk is just below a simmer. Do not boil the milk.
Slowly pour 1/2 cup of the hot milk mixture into the egg mixture while whisking the egg mixture vigorously. Repeat two more times. This is called tempering the eggs.
Slowly pour the tempered eggs into the saucepan, whisking the milk the whole time.
Bring the milk mixture up to 160 degrees F, whisking constantly. Be careful not to boil the milk at any time.
Remove from heat and stir in vanilla. Pour into a heat-safe jar.
Allow egg nog to cool and place in the refrigerator.
To serve, sprinkle with fresh nutmeg or cinnamon, top it with fresh whipped cream or your favorite spiced rum.
Store for up to one week in the refrigerator.