This season why not try cannabis infused eggnog instead of traditional alcohol eggnog? This is one of my favorite infused drinks!
Ingredients
2 cups infused milk
1/2 tsp. ground cinnamon, plus more for serving
1/2 tsp. ground nutmeg
1/2 tsp. pure vanilla extract
6 large egg yolks
1/2 cup (100 g.) granulated sugar
1 cup infused heavy cream
Infused whipped cream, for serving
Directions
1. In a small saucepan over low heat, combine infused milk, cinnamon, nutmeg, and vanilla and slowly bring to a low boil.
2. Meanwhile, in a large bowl, whisk egg yolks and sugar until yolks are pale in color. Working in batches, slowly add hot infused milk mixture to egg yolks to temper eggs and whisk until combined.
3. Return mixture to saucepan and cook over medium heat, stirring frequently, until slightly thickened and coats the back of a spoon but does not boil. (If you’re using a candy or instant-read thermometer, mixture should register 160º.)
4. Remove from heat and stir in infused heavy cream. Refrigerate until chilled, at least 2 hours and up to 4 days in an airtight container.
5. When ready to serve, divide infused eggnog among mugs. Top with infused whipped cream and cinnamon.
