Homemade Eggnog with Rum
ready in 6 h. 40 min.
In a large heavy saucepan, combine eggs, egg yolks, sugar and salt, whisking until thoroughly combined. Stirring constantly, pour milk slowly in a steady stream, until completely incorporated. Reduce heat to lowest possible setting. Place pan on burner, stirring constantly, and using an instant read thermometer, bring mixture to 160º F, mixture should be thick enough to coat the back of a spoon. This will take about 30 minutes.
Strain mixture into a large bowl. Add rum, vanilla and nutmeg. Stir to combine. Pour into a container, cover and refrigerate for at least 5 hours or up to 3 days.
When ready to serve, pour heavy cream into a chilled bowl and whip until soft peaks form. Fold whipped cream into chilled egg mixture. Gently mix.
Serve eggnog chilled. Garnish with grated nutmeg and cinnamon sticks.