Yia Yia's Pantry

• 6 Egg Yolks
• 1/2 cup granulated sugar
• 2 cups milk
• 1 cup heavy whipping cream
• 1/2 teaspoon – 1 teaspoon depending on taste ground nutmeg
• a pinch of salt
• 1/4 teaspoon vanilla extract
• cinnamon for topping

In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 

Whisk the egg yolks and sugar together in a medium bowl until light and creamy. Dribble a big spoonful of the hot milk into the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly until it reaches about 160 degrees F on a thermometer.

Remove from heat and stir in the vanilla, and alcohol, if using. Pour the eggnog through a fine mesh strainer. Refrigerate until chilled. It will thicken as it cools. The nog lasts about a week in the fridge.