Dark's Kitchen
Serves 6

6 large eggs
3 C milk
1 C heavy cream
3/4 C sugar
1 tsp pure vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp sea salt


Combine sugar and salt in a large bowl. Add eggs and mix until completely incorporated.

Heat milk in a large saucepan, over medium heat.

Pour sugar and egg mixture into milk. Whisk vigorously.

Continue stirring until mixture reaches 155-160 F degrees, and mixture coats the whisk,
about 5 minutes.

Remove from heat and whisk in heavy cream, vanilla extract, nutmeg,
and cinnamon. Stir well.

Pour eggnog into a pitcher and refrigerate for 6-8 hours, or overnight.
Shake before serving.
Homemade Eggnog
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