Holiday Egg Nog
INGREDIENTS
Ingredients:
2 cups Maple Hill Whole Milk
1 cup heavy cream
1 tsp freshly grated nutmeg
1/8 tsp ground cinnamon
6 large egg yolks
1 cup sugar
2 tsp vanilla extract
PREPARATION
Instructions
In a large bowl, use a whisk or electric mixer and beat together the egg yolks until they are light in color and fluffy. Slowly add the sugar, beating after each addition.
In a heavy-bottomed saucepan, combine the milk, heavy cream and spices. Heat over medium heat until the mixture is steamy not, but not boiling.
Temper the eggs: add about half of the milk mixture to the eggs, whisking constantly until combined. Pour the mixture back into the saucepan. Cook on medium heat and stir constantly with a wooden spoon until the mixture slightly thickens and coats the back of a spoon. May also use a candy thermometer and cook until eggnog reaches 160F. Do not allow mixture to boil or it will curdle.
Remove from the heat and then strain through a mesh strainer. Stir in the vanilla extract and then allow to chill for 1 hour. Eggnog will stay fresh for 3-5 days. Enjoy!