Categories: Beverages

Ingredients

• 1/2 gallon whole milk
• 1 1/4 tsp. to 1 1/2 cups granulated sugar
• 1/2 tsp. kosher salt
• 1/2 vanilla bean, split lengthwise, seeds scraped, pod reserved
• 2 1/2 Tbsp. (about 8 oz.) Mexican Hot chocolate such as Nestle Aburelita brand, chopped
• 12 egg yolks
• 2 cups heavy cream
• 1 1/4 cups spiced rum, optional
• Ground cinnamon or nutmeg for garnish

Directions

1. In a large saucepan, heat the milk, sugar, salt vanilla seeds and pod, and chopped chocolate melts and the mixture is hot, but not scalded. Remove from heat. let stand 30 minutes.
2. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of the hot milk mixture into yolks in a slow steady stream. Then whisk the yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture reaches 160 degrees, about 4 minutes. Do not let mixture boil.
3. Remove pot from heat and discard vanilla pod. Pour mixture into a large pitcher or punch bowl and refrigerate until chilled.
4. to serve: Whip cream to soft peaks. Add the rum (if using) to the eggnog, then top each serving with a dollop of whipped cream sprinkled with cinnamon or nutmeg.

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