6 large egg yolks (yolks only)

3/4 cup granulated sugar

4 cups 2% milk

1 cup whole milk

pinch kosher salt

1 teaspoon ground nutmeg

1 cinnamon stick

Optional: 5 ounces baileys, dark rum or bourbon

Method:

1.     In the bowl of an electric mixer fitted with a whisk attachment, add egg yolks and sugar. Mix on medium speed until pale in color and sugar has dissolved, approximately 2 – 3 minutes.

2.     In a medium size saucepan over medium heat, add both 2% and whole milk, salt, nutmeg, and cinnamon stick. Allow to cook over medium heat while stirring until just below a boil.

3.   Remove from heat and slowly, while whisking, slowly and gradually temper the hot milk mixture into the egg and sugar mixture. Return all contents to pan, and over medium heat, heat while stirring until an instant-read thermometer reaches 165ºF.

4.   Remove from heat and add Bailey’s, rum or bourbon, if using. Transfer to a heatproof bowl and place over a large bowl with a few inches of ice water. While occasionally stirring the egg mixture over the ice bath, allow to cool until cold. Transfer to a pitcher and place in refrigerator until fully chilled, approximately 2 hours, longer the better.

5.   Serve each glass with a cinnamon sugar rim and enjoy cold.

6.   Note: To create the cinnamon sugar rim, simply sprinkle cinnamon sugar on a flat plate. On a damp clean towel, wet the glass rim before placing in the cinnamon mixture. For best results, after you rim the glass with cinnamon sugar, place the glass in the fridge to chill before serving.

Kitchen Note: This can also be made with fuller fat milk, which will yield a richer taste. Both are equally delicious, it just depends on your preference.