Spiced Chocolate Eggnog - milk

Method

• Heat 2 qts.
• of milk, sugar, salt, vanilla seeds, and pod, 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.
• Prepare ice water bath.
• Whisk yolks in a 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 allow to boil.
• Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated.
• Discard vanilla pod and cinnamon sticks.
• Pour mixture into a large bowl set in ice water bath, and let cool, stirring often.
• Whisk cream until soft peaks form.
• Pour cooled eggnog into a large serving bowl, and add brandy.
• Add additional milk to egg nog if necessary to reach desired consistency.
• Top bowl with whipped cream.
• Grate nutmeg over top, and sprinkle sparingly with cayenne pepper.
• Serve immediately.