Eggnog

1. 1

   Pour half and half into a saucepan. Add mace and cinnamon. Put on medium heat, stirring occasionally until it begins to boil. Remove from heat and allow to cool.

2. 2

   While half and half is cooking, separate eggs. Put whites into large mixing bowl and yolks into a stainless bowl or the top of a double boiler.

3. 3

   Add sugar to yolks and cook over a double boiler until slightly frothy. Remove from heat and allow to cool.

4. 4

   While yolks and half and half cool, beat whites with electric mixer until soft peaks form. Add vanilla extract and booze. Continue mixing until homogenized.

5. 5

   Ensure that yolks and half and half are completely cooled. If they are still hot, they will cook the whites, and chunks will form.

6. 6

   Add cooled yolks to whites whisk in. Strain cooled half and half into whites and whisk in.

* Per serving · 4 servings · Values may vary.

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