3 egg yolks
1/4 cup sugar
1 1/2 milk
dash of nutmeg
pinch of salt
splash of vanilla

1.  Whisk the egg yolks and sugar together until well combined.
2.  In a pan mix milk, nutmeg, and salt together.  Stir consonantly until the edges start to bubble.
3.  Slowly add spoonfuls of hot milk to the eggs and mix.  You want to let the eggs and milk get to know each other and make sure you're not cooking the eggs (who wants eggnog scrambled eggs??).
4.  Once the eggs match the temperature of the milk put it all back in the pan on the stove.  
5.  Keep stirring for about 2 minutes.  You don't want it to boil.  (If you have a candy thermometer you want it to get to 160* F (71* C).  If you don't have a thermometer, don't worry, just keep it over the heat for about 2 minutes.)
6.  Remove from heat and add the splash of vanilla.
7.  Put it in a container and chill in the fridge.  You can serve it with cinnamon or whipped cream on top if you'd like.


Some people love it, some people hate it.  Put me in the love it category.  Growing up my mom would have to buy eggnog as frequently as she bought milk during the Christmas season.  Normally we would pour half milk and half eggnog.  This recipe you don't need to cut that way because it is made without heavy cream (it's too expensive here).  It was a lot easier than I thought it would be to make and came out tasting just like mama used to buy it.  

(The eggnog pairs nicely [how fancy do I sound] with these sugar cookies.)


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