It's nog seasoooooon!

Whether you call it milk punch, egg milk punch or eggnog, one thing is for sure — it's easy to make and a favorite to serve. Here's our favorite nog to serve Lexington friends.

Serves 6 guests

Ingredients:

4 eggs
2 cups milk
1 tsp nutmeg
Pinch cinnamon
1/3 cup sugar
1/3 cup dark rum or bourbon (optional)
1 cup cream

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Instructions:

Beat the egg yolks (save the egg whites) until they lighten in color. Gradually add the sugar and continue to beat until it is completely dissolved and the mixture is fluffy. Set the egg mixture aside.

In medium heat, combine the milk, cream, rum/bourbon, cinnamon and nutmeg. Slowly heat the milk mixture until it's steamy hot, but not boiling. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the pot.

Cook the eggnog on medium heat, stirring constantly until the mixture begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream. Strain the mixture to remove the cloves and any curdled bits that may have formed. Let cool for one hour before you stir in the bourbon/rum before you let it cool again.

Beat egg whites and sugar until they reach soft peaks. Gently fold into eggnog. Garnish with cloves or cinnamon sticks and serve!