Ingredients

• 12 large egg yolks
• 1 cup white sugar
• 4 cups whole milk
• 2 cups heavy whipping cream
• 1 teaspoon ground nutmeg
• 0.5 teaspoons vanilla extract
• 7 tablespoons whipped cream , or to taste
• 7 pinches ground cinnamon

Instructions

1. 1 Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
2. 2 Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from heat.
3. 3 Add a very small amount of hot milk mixture into egg yolk mixture while constantly whisking eggs. Continue adding small amounts of milk mixture, whisking until all has been added; transfer eggnog back into saucepan. Continue to cook over medium heat, constantly whisking, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
4. 4 Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

Nutrition per serving