Homemade Eggnog
 This rich, creamy, and boozy homemade eggnog is perfect for celebrating the season! Ingredients 6 large egg yolks 1½ cups heavy cream ½ cup sugar ¼ teaspoon salt 2 cups whole milk ⅓ cup dark rum (bourbon or brandy can be substituted), plus more if desired Scant ¼ teaspoon ground nutmeg ⅛ teaspoon ground cinnamon Whipped cream, for serving (optional) 6 large egg yolks 1½ cups heavy cream ½ cup sugar ¼ teaspoon salt 2 cups whole milk ⅓ cup dark rum (bourbon or brandy can be substituted), plus more if desired Scant ¼ teaspoon ground nutmeg ⅛ teaspoon ground cinnamon Whipped cream, for serving (optional) Instructions In a large bowl, whisk the egg yolks, cream, sugar, and salt until thoroughly combined. In a medium saucepan over medium-high heat, bring the milk to a gentle boil. Remove the milk from the heat and, whisking constantly, slowly pour it into the yolk mixture to temper. Return the milk-yolk mixture to the saucepan and place over medium-low heat. Cook gently, whisking constantly, until the mixture is slightly thickened and reaches between 160°F-165°F on an instant-read thermometer, 2 to 3 minutes; do not let boil. Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Let the eggnog come to room temperature, then cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days. Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired. In a large bowl, whisk the egg yolks, cream, sugar, and salt until thoroughly combined. In a medium saucepan over medium-high heat, bring the milk to a gentle boil. Remove the milk from the heat and, whisking constantly, slowly pour it into the yolk mixture to temper. Return the milk-yolk mixture to the saucepan and place over medium-low heat. Cook gently, whisking constantly, until the mixture is slightly thickened and reaches between 160°F-165°F on an instant-read thermometer, 2 to 3 minutes; do not let boil. Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Let the eggnog come to room temperature, then cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days. Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired. Nutrition Information Powered by Per serving (8 servings) Serving size: 3/4 cup Calories: 300 Fat: 21 g Saturated fat: 13 g Carbohydrates: 17 g Sugar: 17 g Fiber: 0 g Protein: 5 g Sodium: 117 mg Cholesterol: 194 mg Per serving (8 servings) Serving size: 3/4 cup Calories: 300 Fat: 21 g Saturated fat: 13 g Carbohydrates: 17 g Sugar: 17 g Fiber: 0 g Protein: 5 g Sodium: 117 mg Cholesterol: 194 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.