Authentic Eggnog

Authentic Eggnog

Recipe by: Maureen Abood
Make the egg yolk mixture in advance and chill, so when you're ready for eggnog, it's ready for you. The recipe can be easily doubled for a big batch. Leftovers are fine for several days, kept refrigerated. The rum quantity can be adjusted down or up as you wish...

Ingredients:
1 cup light rum
1/2 cup plus 1 tablespoon granulated sugar
6 large eggs, separated
1 cup heavy whipping cream
ground cinnamon, for garnish
1 cup whole milk, cold

Directions:

In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. 

Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2–3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.

Whip cream in a bowl until soft peaks form.

In a clean bowl, whip the egg whites until soft peaks form, adding a tablespoon of sugar while whipping.
Fold whipped cream and cold egg yolk mixture into the whipped whites; stir in the milk. 

Serve the eggnog from a punch bowl, the top of the eggnog dusted with cinnamon. Sprinkle more cinnamon atop each individual glass of eggnog.  Serves 6