Eggnog

Eggnog

6 large eggs, plus 2 yolks
1/2 cup honey
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

1. Combine eggs, egg yolks, honey, and salt in a heavy saucepan, whisking until well combined.
2. Pour milk in slowly and whisk until combined.
3. Turn burner on low. Stir continuously until the temperature of mixture reaches 160 degrees F. At that point it should be thick enough to coat the back of a spoon.
4. Strain your mixture through a fine sieve to remove any accidental small cooked bits of egg.
5. Add vanilla extract and nutmeg.
6. Pour into a glass pitcher or container and cover.
7. Refrigerate least 4 hours or up to 3 days before finishing.
8. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into eggnog.
9. Garnish with a sprinkle of nutmeg.

Enjoy!