Homemade Eggnog

• 8 egg yolks
• 2/3 cup sugar + 2 tablespoons*
• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon nutmeg freshly ground is best
• 1/2 teaspoon ground cinnamon
• 8 egg whites
• egg white *For optional, addition, if using.

1. Attach the KitchenAid(R) Precise Heat Mixing Bowl to your Stand Mixer. Use the whisk attachment to cream together the egg yolks and sugar until light in color. With the Stand Mixer turned off, pour in the milk and cream. Sprinkle in the nutmeg and cinnamon.
2. Preheat the Precise Heat Mixing Bowl to 160u0b0F and turn the Stand Mixer speed to "stir." Allow the Stand Mixer's whisk attachment to continue stirring the mixture until the temperature reaches 120u0b0F. Turn off the Stand Mixer, lower the bowl stand, and remove the whisk attachment. Carefully remove the Precise Heat Mixing Bowl from the stand and use the lid to cover the bowl.
3. Keep the bowl covered, except to stir occasionally, until the Precise Heat Mixing Bowl reaches 160u0b0F. Turn off the heat and transfer the contents to a room temperature container. Refrigerate the container until cool.
4. For a frothy version, use your Stand Mixer to whip the egg whites into soft peaks then gently mix in 2 tablespoons of sugar. With the pouring shield attached to the bowl, turn the Stand Mixer speed to "stir" and slowly pour the chilled egg nog into the whipped egg whites. Mix until the whites are well incorporated into the nog.
5. Serve the eggnog with a sprinkling of cinnamon or nutmeg on top and optional rum or bourbon for the adults.

egg yolks, sugar , milk, heavy cream, nutmeg freshly, ground cinnamon, egg whites, egg

Taken from www.yummly.com/recipe/Homemade-Eggnog-2098884 (may not work)