Classic Eggnog

Prep: 20 minutes plus cooling and chilling
Cook: 10 minutes • Serves: 6

1.In medium saucepot, heat milk and 1/2 cup cream over medium heat 5 minutes or until steaming and tiny bubbles begin to form around edges, whisking occasionally.

2.In medium bowl, whisk egg yolks, egg and sugar. To temper egg yolk mixture, transfer one-third of the warm milk mixture into yolk mixture while whisking constantly, then whisk milk-yolk mixture back into saucepot; cook 5 minutes or until thickened and temperature reaches 165°, whisking constantly. Strain eggnog through fine-mesh strainer; whisk in vanilla extract and nutmeg. Cool eggnog; cover and refrigerate at least 2 hours or up to 1 week.

3.In medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream 2 minutes or until soft peaks form. Gently whisk whipped cream and rum into eggnog. Makes about 5 cups.

4.Pour eggnog into 6 (8-ounce) glasses; garnish with cinnamon sticks.

Approximate nutritional values per serving: 

353 Calories, 21g Fat (12g Saturated), 150mg Cholesterol,
77mg Sodium, 24g Carbohydrates, 0g Fiber, 24g Sugars, 7g Protein