How to Make Eggnog: My Old-Fashioned Boozy Recipe!

Instructions:

1. In a mixing bowl, whisk together the egg yolks and sugar until pale and thickened.
2. In a saucepan, combine the milk, cream, nutmeg, cinnamon, and salt. Heat over medium heat until just simmering, stirring occasionally. Do not boil!
3. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the tempered egg mixture into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Aim for a temperature of 160°F (71°C) – use a thermometer for best results. Do not boil.
5. If desired, strain the eggnog mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
6. Remove from heat and let cool slightly. Stir in the bourbon (or other spirit of your choice) and the dark rum (if using). Transfer to a pitcher or serving container, cover tightly, and refrigerate for at least 2 hours (or preferably overnight) to allow the flavours to meld.
7. Before serving, whisk the eggnog to recombine. Pour into glasses and garnish with freshly grated nutmeg and a cinnamon stick (if desired).