EGGNOG WITH SPICED RUM

For the Eggnog

Combine the milk and salt in a medium sauce pot. Set aside.

In a medium metal bowl, whisk the egg yolks and sugars until the egg yolks turn pale yellow and have slightly fluffed. Set aside.

Heat the milk over medium heat, stirring periodically, until bubbles begin to form around the outside of the pan.

Slowly pour the heated milk into the egg yolks mixture while whisking constantly. Make sure not to add too much milk at a time otherwise the eggs might scramble.

Pour the entire egg yolk/milk mixture back into the original pot. Add the cinnamon sticks and cloves to the mixture.

Over very low heat, cook the eggnog, while slowly stirring, until it is thick enough to coat the back of a spoon, about 6-8 minutes.

Strain the egg nog through a fine mesh sieve into a heat proof container. Then, stir in the heavy cream to cool it down.

Refrigerate until completely chilled, at least 2 hours.

When ready to serve, optionally, stir in 1-2 Cups of Spiced Rum. Pour the eggnog into glasses and garnish with freshly grated nutmeg.

For the Spiced Rum:

Pour about ¼-⅓ cup of the rum out of the bottle. Add the spices to the rum bottle, then pour back the removed rum until the bottle is once again full.

Allow the rum to infuse at room temperature for 3-5 days or up to 1 year.