Easy Homemade Holiday Eggnog

Ingredients:

4 cups Lolans Farm raw milk

4 Lolans Farm egg yolks

1/2 cup granulated sugar, more to taste

1/2 teaspoon ground nutmeg, plus more for garnishing

1 teaspoon ground cinnamon, plus more for garnishing

1 teaspoon whole cloves

1-inch cinnamon stick

1 1/2 teaspoons pure vanilla extract

Equipment:

Blender

Sauce pan

Fine mesh strainer

Directions:

1. Add milk, egg yolks, sugar, nutmeg and cinnamon to a blender. Blend for 1-2 minutes or until creamy.

2. Pour mixture into a sauce pan over low heat'; add cinnamon stick and cloves.

3. Cook slowly for about 10-12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! Keep the heat low and do not simmer or boil to prevent curdling. If the mixture is close to simmering, remove from the heat and stir vigorously to bring the temperature down.

4. Once the mixture has thickened, remove from heat and stir in vanilla extract. Strain using a fine-mesh strainer to remove cinnamon stick and cloves.

5. Place the mixture in an airtight container and chill 7-8 hours or overnight.

6. Pour into glasses and sprinkle with cinnamon and nutmeg before serving.

• If desired, add a spirit of your choice with the vanilla extract before chilling.

• Eggnog will keep in the refrigerator for 3-4 days.

Adapted from rachelcooks.com