1. 1. In a large bowl, combine egg yolks and sugar, whisk until light yellow and smooth.

2. Combine milk, cream, nutmeg, cinnamon, salt and bring to a very slow simmer over medium-high heat.

3. Begin to temper the eggs by slowly adding a spoonful at a time of the hot milk mixture while whisking quickly.

4. Transfer combined mixture back to stovetop and continue whisking on medium heat. Do this for a few minutes until you feel the mixture begins to thicken.

5. Remove from heat and add vanilla extract and rum. Transfer into a pitcher, cover, and chill in the fridge until cold. Serve and garnish with freshly grated nutmeg and a cinnamon stick.

Here’s a video of how I put the Homemade Spiked Eggnog together!