Cardamom Eggnog

Ingredients:

For the Eggnog:

• 4 cups whole milk

• 5 whole cardamom pods, crushed

• 1 cinnamon stick

• 1/2 teaspoon freshly grated nutmeg, plus more for garnish

• 6 large egg yolks

• 1/2 cup granulated sugar

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• 1/2 cup bourbon or rum (optional)

Instructions:

1. Infuse the Milk: In a saucepan, combine the milk, crushed cardamom pods, cinnamon stick, and nutmeg. Warm over medium heat until the mixture is hot but not boiling.

2. Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and sugar until they turn pale and thick.

3. Temper the Eggs: Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.

4. Cook the Eggnog: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Do not allow it to boil.

5. Strain and Cool: Remove from heat. Strain the mixture through a fine-mesh sieve to remove the spices. Let it cool to room temperature.

6. Add Cream and Flavors: Stir in the heavy cream, vanilla extract, and bourbon or rum (if using).

7. Chill: Refrigerate the eggnog for at least an hour before serving.

8. Serve: Serve the eggnog chilled, garnished with a sprinkle of nutmeg.