Classic Eggnog

Classic Eggnog

Fixings

2 c. milk

1/2 tsp. ground cinnamon, in addition to something else for decorate

1/2 tsp. ground nutmeg

1/2 tsp. vanilla concentrate

6 huge egg yolks

1/2 c. granulated sugar

1 c. weighty cream

1/3 c. whiskey or rum (discretionary)

Whipped cream, for serving

Bearings:

In a little pot over low hotness, join milk, cinnamon, nutmeg, and vanilla and gradually carry blend to a low bubble.

In the mean time, in an enormous bowl, whisk egg yolks with sugar until yolks are pale in shading. Gradually add hot milk blend to egg yolks in groups to treat the eggs and speed until consolidated.

Return blend to pot and cook over medium hotness until somewhat thick (and coats the rear of a spoon) yet doesn't bubble. (Assuming that utilizing a sweets thermometer, combination ought to reach 160º.)

Eliminate from hotness and mix in weighty cream and, if utilizing, liquor.

Refrigerate until chilled.

At the point when prepared to serve, decorate with whipped cream and cinnamon. Appreciate.

Classic Eggnog VIDEO