Jamaican Eggnog

INGREDIENTS

• 8 Egg Yolks
• 1½ cups Heavy Cream
• 1½ cups Whole Milk
• ½ cup of evaporated milk
• ¼ cup Jamaican White Rum
• ¼ cup Bourbon
• ½ Granulated Sugar
• 1 tsp Vanilla
• ½ tsp Nutmeg
• 1 Cinnamon Leaf
• ½ tsp Cinnamon

DIRECTIONS

1. Separate the eggs, and set aside the yolks. In a large mixing bowl, add the egg yolks and the white sugar, and whisk until it is well combined and is a creamy texture. Set aside.
2. Next, in a large saucepan, on medium heat, add the whole milk, heavy cream, evaporated milk, nutmeg, vanilla, cinnamon leaf, or stick and ground cinnamon. Bring to a light steam (do not overheat or allow to boil).
3. Slowly pour the warm milk into the mixing bowl as(with the eggs and sugar). Once well combined, whisk until smooth.
4. From the mixing bowl, pour it back into the pot and simmer Until tiny bubbles come at the sides (do not boil)
5. Pour into the serving pitcher. Chill for at least 2 hours before serving. Then add rum and Serve cold