Ingredients
3cupsmilk
2cupsheavy cream,thickened cream
2½tsppure vanilla extract
1tspground cinnamon
¾tspfresh nutmeg,grated
5eggs,yolks and whites separated
½cupswhite granulated sugar
½cuprum
Preparation
Combine the milk, cream, vanilla, cinnamon and nutmeg in a saucepan over low-medium heat.
Gently bring to a boil.
Once boiling, remove from the heat and allow to steep.
In a large bowl, beat the egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.
Gradually whisk in the hot milk mixture into the eggs, in ½ cup increments, until the liquid is combined and smooth.
Mix through the rum.
Pour the mixture back into the saucepan, then cook over medium heat, while stirring, for 2 to 3 minutes until thick. Do not boil.
Let cool, then refrigerate overnight or for up to 3 days.
Beat the egg whites in a large bowl or stand mixer until soft peaks form.
Gently fold the whipped egg whites into the eggnog until combined.
Serve and garnish with ground cinnamon, cinnamon sugar or fresh grated nutmeg, and enjoy!
