Homemade Eggnog

Instructions

1. Step
   In a large mixing bowl, whisk together the eggs and sugar until smooth and well combined. Set aside.
2. Step
   In a large saucepan, combine the 5% light cream, cinnamon sticks, cloves, nutmeg, and allspice. Place over medium heat and warm gently until the cream is steaming and small bubbles begin to form around the edge. Do not boil.
3. Step
   Making the custard - slowly whisk a small amount of the warm cream mixture into the egg mixture to temper the eggs. Gradually whisk in the remaining warm cream. Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the eggnog reaches 160°F / 71°C and is slightly thickened. Do not let it boil.
4. Step
   Remove from heat and pour through a fine mesh strainer into a large bowl.
5. Step
   Whisk in the rum extract. Cover and refrigerate for at least 4 hours, or until fully chilled.
6. Step
   Pour into glasses over ice. Top with whipped cream, if desired, and garnish with an orange twist before serving.