Classic Eggnog
2 large eggs, plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for garnish
Instructions:
Whisk the whole eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165˚ F, about 5 minutes. (Do not boil or the eggs will curdle.)
Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour, then cover and refrigerate until cold, at least 2 hours or up to 1 week.
Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk in the chilled eggnog mixture, then whisk in the rum, if using. Pour into glasses and garnish with nutmeg and cinnamon sticks.
