# Ingredients:
→ Dairy
01 - 3 cups whole milk
02 - 1 cup heavy cream
→ Sweeteners
04 - 1/2 cup granulated sugar
→ Flavorings & Spices
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground nutmeg, plus more for serving
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt
# Instructions:
01 - In a medium saucepan, combine whole milk, heavy cream, ground nutmeg, and ground cinnamon. Heat gently over medium heat, stirring occasionally, until steaming but not boiling.
02 - In a large mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
03 - Gradually pour the steaming milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
04 - Return the mixture to the saucepan. Cook gently over low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon (about 160°F), approximately 5 to 7 minutes. Do not let the mixture boil.
05 - Remove the saucepan from the heat and stir in pure vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl or pitcher to achieve a silky texture.
06 - Cool the strained mixture to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
07 - Serve the eggnog cold, garnished with a sprinkle of ground nutmeg. Optionally, top each glass with whipped cream for added richness.
