Café de Olla Eggnog

Combine milk and cream in a medium saucepan over medium heat until mixture begins to steam. Decrease heat to low.

In a separate bowl, combine egg yolks and sugar. Whisk until combined and smooth; about 30 seconds. Slowly, add 1 cup of the hot milk/cream mixture. Whisk slowly until combined. Pour mixture back to the saucepan and increase heat to medium and continue to heat until mixture reaches 165°F. Do not boil.  Remove from heat, stir in vanilla and salt, and let cool completely. Then refrigerate for 2 hours.

Combine water, cinnamon stick, piloncillo and orange peel in a medium saucepan or clay pot over medium heat. Stir until piloncillo dissolves. Stir in coffee and let simmer for 2 minutes. Remove from heat, cover and let steep until cold.

Serve eggnog in glasses then add café de olla. Add spiced rum if desired. Garnish with ground cinnamon and a few coffee beans.