Ingredients
- 3 whole eggs (if there were ever a time to use pasture-raised local eggs, this is it)
- 1/4–1/3 cup sugar or honey
- 1 quart half-and-half (or 1 pint cream and 1 pint whole milk)
- 1 teaspoon vanilla extract
- Dash of pumpkin pie spice or nutmeg
- 1/2 cup premium rum (optional)
- Cinnamon stick for garnish (optional)
Instructions
1. Whisk the eggs and sugar for 5 minutes. (If using honey, make sure it’s room temperature and add it to the eggs before adding the cream so it won’t crystallize.)
2. Add the half-and-half and whisk a few more minutes. Add vanilla and pumpkin pie spice. If you’re serving to kids, now is the time to set aside some of the non-alcoholic version. Add rum to the remaining mixture, whisk to combine and chill in the refrigerator. Eggnog is also lovely in coffee.
