Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 cup bourbon or dark rum

Instructions:

  1. Combine the milk, heavy cream, sugar, nutmeg, and cinnamon in a saucepan. Heat over medium-low, stirring occasionally, until the mixture is steaming and the sugar has fully dissolved. Do not let it reach a rolling boil.
  2. In a separate bowl, whisk the egg yolks and salt until pale. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs. Once combined, pour the yolk mixture back into the saucepan.
  3. Cook over low heat for 3-5 minutes, stirring constantly, until the liquid thickens enough to coat the back of a spoon. Remove from heat immediately.
  4. Stir in the vanilla extract and your choice of spirits (bourbon or dark rum).
  5. Pour the mixture through a fine-mesh strainer into a glass pitcher. Place the pitcher in an ice water bath for 30 minutes to drop the temperature quickly, then transfer to the refrigerator for at least 2 hours to set the texture.