Lemon-Buttermilk Eggnog Mocktail

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 4 large egg yolks
• 1/4 teaspoon fine sea salt
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups cold buttermilk
• Grated lemon zest, for garnish
• Freshly grated nutmeg, for garnish

Directions

1. Whisk the milk, cream, sugar, egg yolks, salt, and lemon zest in a medium saucepan until smooth. Set the pan over medium-low heat and cook, stirring constantly, until the mixture lightly coats the back of a spoon, about 6 to 8 minutes. Do not let it boil.
2. Strain the custard through a fine-mesh sieve into a pitcher or bowl, then stir in the vanilla. Cover and chill until very cold, at least 3 hours.
3. When you are ready to serve, whisk in the cold buttermilk until smooth. Taste and add a little more sugar if your buttermilk is especially tangy.
4. Pour into small glasses and finish with extra lemon zest and a light dusting of nutmeg. Serve cold.