Ingredients
6 large egg yolks
½ cup sugar
2¼ cups whole milk
¾ cup heavy cream
2 bottles BioSalud Original (124 ml total)
1 teaspoon vanilla extract
½ teaspoon ground nutmeg, plus more for garnish
½ teaspoon ground cinnamon
Directions
In a stand mixer with the whisk attachment, whip egg yolks on medium-high for 1 minute until thickened. Slowly add sugar and whip 2–3 minutes until thick, glossy, and pale yellow
In a saucepan, heat milk and cream until small bubbles form around the edges. Remove from heat and transfer to a large measuring cup
With the mixer on medium-low, slowly pour the warm milk mixture into the eggs and whip 2 more minutes
Pour everything back into the saucepan and warm 1–2 minutes
Pour into the measuring cup and let cool to 110°F.
Whisk in BioSalud Original, vanilla, nutmeg, and cinnamon
Transfer to a pitcher or jar with a lid and chill several hours before serving. Garnish with nutmeg
