Homemade Cooked Eggnog

I have a recipe here today for you to convert any of your friends or family who "don't like eggnog". Apparently eggnog is a commonly disliked drink. To those people I must ask, do you not like the taste of a thick, creamy milkshake? Do you not like the taste of Christmas? Are you actually the Grinch himself? 

I am actually joking, because the truth is that I have had absolutely horrible egg nog which tasted like a lukewarm cup of beaten raw eggs with sugar. I know there can be bad experiences with eggnog. This will not be a bad experience for you, I promise. 

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• Homemade Cooked Eggnog 
• Makes about 2.5 quarts
• 
  
• 12 eggs
• 1/2 cup white sugar
• 2 cups heavy cream
• 4 cups milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon cinnamon
• A pinch of salt
• Optional: 1 cup of white rum (this is my preference, but you could also use dark rum, brandy, or bourbon)
• 
  
• In a large pot, combine the eggs and sugar. Beat until the mixture lightens a little in color (I use a hand mixer right in the pot). Slowly add the cream and milk, mixing as you go. Use a rubber spatula to scrape the sides and bottom well.
• Add the vanilla, nutmeg, cinnamon, and salt and put the pot over medium heat. You do not want to cook this too quickly or you will scramble the eggs. 
• Continue whisking the mixture and scraping the bottom until the mixture very slightly thickens (don't expect it to look like the photos yet... it thickens more when it is chilled).
• Once it has cooled off slightly, pour it into a pitcher and cover. Chill completely before serving. 
• Stir in the alcohol before serving or serve alcohol on the side so that people can add their own. Add a sprinkle of nutmeg on top (and/or a big dollop of whipped cream!).
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