You can add RUM or BRANDY (or not) * I had a bottle of Revel Stoke's PECAN BOURBON out with my version** You can top it with WHIPPED CREAM and/or add scoops of ICE CREAM (my mom usually just added ice cream) **
1/2 – 1 cup sugar (start with 1/2 cup & add more per taste)
2 cups milk
2 cups whipping cream or half-and-half
1-1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 – 1/2 tsp nutmeg (depending on your taste)
vanilla ice cream and/or fresh whipped cream
Rum and/or Brandy
In large stockpot (to hold 2 qts) ~ beat/whisk eggs and sugar until smooth; whisk in milk. Cook over medium low heat, whisking/stirring frequently (be careful not to scorch bottom of pan). Cook until thick enough to coat a metal spoon (160 on food thermometer).
Remove from heat. Slowly add the whipping cream (half & half), while whisking together until smooth. Add vanilla, cinnamon & nutmeg and combine until mixed well. Carefully (it will be hot) taste and adjust sweetness (add more sugar if necessary); add more nutmeg too if desired.
Pour into pitcher; cover and refrigerate until thoroughly chilled (several hours or overnight). Can serve in pitcher or punch bowl ~ Garnish with scoops of vanilla ice cream and/or dollops of fresh whipped cream. Can also sprinkle a little nutmeg on top. Serve RUM or BRANDY (or PECAN BOURBON) on the side for guests to add their own.
Makes 6 cups ~ keeps about 3 days in the refrigerator