Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
- 2 cups raw milk
- ½ tsp ground nutmeg
- pinch of Ballerina Farm Vanilla Bourbon Salt
- ¼ tsp vanilla
- ground cinnamon, for topping
Directions
- In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes light and creamy.
- On the stovetop, warm the cream, milk, nutmeg, and a pinch of salt in a saucepan over medium heat. Stir gently until the mixture just begins to simmer.
- To temper the eggs, take a generous spoonful of the warmed milk and whisk into the egg mixture. Repeat this process, one spoonful at a time, until all the milk has been blended in.
- Pour the tempered egg mixture back into the saucepan, and return it to the stove over medium heat. Whisk constantly for about a minute, just until it thickens slightly or reaches 160°F.
- Remove the saucepan from the heat and stir in the vanilla.
- Strain the eggnog through a fine mesh sieve into a mason jar, then cover and refrigerate until chilled and velvety. If a thinner consistency is preferred, blend with a tablespoon or two of milk before serving.
- To serve, pour into glasses and top with a sprinkle of nutmeg or cinnamon, and perhaps a dollop of whipped cream. Enjoy!
