1. Prep the Yolks: In a medium-sized bowl, combine the egg yolks and sugar, whisking until you get a thick, smooth consistency. 2. Warm the Milks: In a saucepan, mix milk, whipping cream, cinnamon sticks, and salt. Heat this concoction just before it boils, then let it sit for about 5 minutes. 3. Blend Gradually: Slowly add the warm milk mix to the yolks, whisking as you go. This ensures the eggs adapt to the temperature without curdling.
4. Cook to Perfection: Return the mixture to the saucepan. Warm it until it hits 160°F, ensuring it’s safe and deliciously creamy. Then, let it cool down. 5. Strain and Store: Strain your eggnog to get rid of any lumps or the cinnamon sticks. Pour into a bottle or jug and place in the fridge.
4. Cook to Perfection: Return the mixture to the saucepan. Warm it until it hits 160°F, ensuring it’s safe and deliciously creamy. Then, let it cool down. 5. Strain and Store: Strain your eggnog to get rid of any lumps or the cinnamon sticks. Pour into a bottle or jug and place in the fridge.