Berghoff Restaurant Creamed Spinach

• 2 cups half-and-half
• 1 cup milk
• 1 1/2 teaspoons chicken base
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon celery salt
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (about 2 1/2 cups)
• salt and white pepper, to taste (optional)
• cooked crumbled bacon (to garnish) (optional)

1. Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
2. Remove from heat, but keep warm.
3. In a separate medium saucepan, heat butter over medium heat.
4. Whisk in flour.
5. Cook for 2-3 minutes, stirring often.
6. Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
7. Simmer for 5 minutes, stirring constantly, until very thick.
8. Stir in spinach and simmer for 5 minutes.
9. Season with salt and ground white pepper if desired.
10. Garnish with bacon and additional nutmeg, if desired.

milk, chicken base, tabasco sauce, ground nutmeg, garlic, celery salt, unsalted butter, flour, salt, bacon

Taken from www.food.com/recipe/berghoff-restaurant-creamed-spinach-416399 (may not work)