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. Be careful not to boil!
2. Remove pot immediately from heat. Whisk in remaining milk and vanilla. Strain through a fine sieve. Cover and chill. Best consumed within 24 hours.
3. Serve warmed up with an optional sprinkle of nutmeg and/or cinnamon. For an adult option, add some dark rum for a festive cocktail.