Homemade Eggnog (non- alcoholic)

6 egg yolks

1/2 c. sugar

2 c. whole milk

1 c. heavy cream

1/2 t. ground nutmeg

1 t. ground cinnamon

1 cinnamon stick

1 t. vanilla

Whisk egg yolks with sugar until light and creamy. Set aside. Add milk, cream, nutmeg, cinnamon and cinnamon stick to medium saucepan and bring to a low simmer on medium high heat. Once the milk has reached a low simmer, add 1/4 c. of hot milk to the egg mixture, whisking quickly to temper the eggs. Continue until about half the milk mixture has been incorporated with the egg yolks. Transfer the tempered egg mixture back to the pan and continue to cook on medium heat until it reaches 160 degrees. Remove from heat. Stir in vanilla and remove cinnamon stick. Allow mixture to cool for 1 hour. Then refrigerate in a large mason jar or serving pitcher until fully cool, about 1 hour. Can also be refrigerated overnight. Serve in small glasses or mugs with a dusting of nutmeg and cinnamon. Enjoy! Makes 6 servings.

*This recipe can easily be doubled or tripled for holiday parties.