Homemade Eggnog

Directions

1. Whisk together eggs, syrup, and salt. Mix in 2 cups (500 ml) of the milk. Place in top of a double boiler or in a very heavy saucepan until mixture thickens enough to thinly coat a metal spoon or to 160° F (70° C), up to about 15 minutes. Depending on your stove and pan, stir frequently to keep the mixture smooth and prevent scorching. Do not boil!
2. Remove pot immediately from heat. Whisk in remaining milk and vanilla. Strain through a fine sieve. Cover and chill. Consume within 24 hours.
3. Warm it up and top with nutmeg and/or cinnamon.