Separate the yolks from the whites, for this, you can use the “shell to shell” method, by cracking carefully the egg over a bowl and transferring the egg from shell to shell trying to make the white fall to the bowl. Once the egg is clean transfer it to the bigger bowl.

In the big bowl, add the sugar to the yolks and beat them with an electric mixer or whisk until it gets creamy and fluffy

On the small pan on medium heat, add the milk and spices and let infuse the milk with them until it gets steamy. Be careful to not make it boil. Take it out from the stove.

Add a big spoon of the hot milk to the sugar and yolk mixture while whisking constantly. This will temper the eggs and prevent them from curdling. Keep adding the hot milk slowly one spoonful at a time while you keep mixing.

Once the milk and the yolks are all mixed into the bowl, transfer back to the saucepan and cook on medium-low heat while stirring constantly until the mixture thickens. You’ll know is ready when the back of the spoon gets coated. Remove from heat then. Be very careful and do not live unattended, otherwise, it would boil and start curdling.

Add the cream and stir until well combined.

Strain the mixture through a fine-mesh strainer to remove any curdled bits.

Let cool until room temperature

Add the liquor of choice or omit in case you prefer it alcohol-free

Transfer into a crystal bottle or closed container and let it chill in the fridge.

ENJOY!