Name: Gingerbread Eggnog
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 6 large egg yolks; 2/3 cup sugar; 3 cups whole milk; 1 cup heavy cream; 2 teaspoons pure vanilla extract; 2 teaspoons gingerbread spice mix, plus more for sprinkling, recipe follows; Dark rum (optional); Cinnamon sticks, for garnish; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon freshly ground pepper; 1/8 teaspoon ground cloves

Directions

Whisk the egg yolks and sugar in a large bowl until smooth. Combine the milk, heavy cream, vanilla and spice mix in a medium saucepan and cook over medium heat, stirring occasionally, until steaming, about 5 minutes. Whisk one-third of the hot milk mixture into the egg mixture, then whisk in another third. Add the egg mixture to the saucepan with the remaining milk mixture and cook over medium-low heat, stirring constantly, until slightly thickened, 6 to 8 minutes.
Strain the mixture through a fine-mesh sieve into a metal bowl set over a larger bowl of ice water. Stir occasionally until cold. Transfer the eggnog to a pitcher and refrigerate.
Divide the eggnog among glasses; stir 1 ounce dark rum into each drink, if desired. Dust with more spice mix and garnish each with a cinnamon stick.