Recipe of Creamy Christmas Eggnog

Ingredients:

• 4 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• a pinch of salt
• ½ cup bourbon (optional)
• ¼ cup dark rum (optional)
• ground cinnamon or nutmeg for garnish

Instructions:

• Place your SENSARTE Nonstick Sauce Pan on low to medium heat.

• In the saucepan, combine the whole milk and heavy cream. Warm the mixture until it's just about to simmer, stirring occasionally to prevent a skin from forming.

• While the milk and cream are warming, in a separate bowl, whisk together the sugar and eggs until well combined and slightly thickened.

• Slowly pour about a cup of the warm milk and cream mixture into the eggs, whisking constantly. This helps to temper the eggs, so they don't scramble when added to the hot liquid.

• Pour the egg mixture back into SENSARTE Nonstick Saucepan with the warm milk and cream, whisking continuously to combine.

• Stir in the vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Continue to heat the mixture, stirring gently, until it thickens slightly. Be careful not to let it boil.

• If you're adding bourbon and rum, stir them into the eggnog mixture. Heat for an additional minute.

• Remove the sauce pan from the heat. Strain the eggnog through a fine-mesh sieve to remove any bits of cooked egg. Allow the eggnog to cool slightly, then cover and refrigerate until chilled, preferably for a few hours or overnight.

• Before serving, give the eggnog a good stir. Pour it into glasses and garnish with a sprinkle of ground cinnamon or nutmeg. Serve and enjoy!