Directions

1. Heat milk, sugar, salt, vanilla, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
2. Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
3. Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
4. Pour cooled eggnog into a large serving bowl, and add brandy or rum if using. Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne.

Notes

• I actually preferred drinking this warm. Simply warm up over the stove if you decide to make this ahead. Be very careful to not let it boil or the eggs and the alcohol will cause the eggnog to curdle and separate. Better, don’t add the alcohol until right before serving.
• If you don’t like the idea of pairing cayenne with chocolate, why not sprinkle the top with cinnamon, nutmeg, or even some chocolate shavings! Equally delicious.