Cookie Butter Egg Nog - Ohio Eggs

Ingredients

6 large eggs

6 tbsp. Biscoff Creamy Cookie Butter

¼ cup sugar

¼ tsp. salt

4 cups whole milk, divided

1 tsp. vanilla

12 cinnamon sticks for garnish

Directions

Beat eggs, sugar and salt in large heavy saucepan until blended. Stir in 2 cups milk.
Cook over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately.
Stir in remaining 2 cups milk, Biscoff Cookie Butter and vanilla. Refrigerate, covered, until thoroughly chilled, several hours or overnight.
A splash of Bourbon makes this eggnog festive and accentuates the cookie butter flavor.

Notes

The addition of alcohol and an acid (lemon juice) in correct proportions will also help reduce the spread of any food-borne illness.