Homemade Eggnog

Instructions

In a medium-sized bowl add the egg yolks with sugar and salt.

Whisk until the mixture becomes smooth and light in color.

Pour the milk in a medium saucepan.

Add the whipping cream.

Add the nutmeg, and cinnamon.

Heat over medium-low heat until the mixture is steaming but not boiling.

Gradually add a ladleful of the hot milk mixture into the egg yolk mixture while whisking constantly. Repeat this process with another ladleful of hot milk to slowly warm up the eggs without cooking them.

Pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly. This ensures the eggs are fully cooked.

Remove the saucepan from the heat and stir in the vanilla extract.

Strain the mixture to remove any lumps.

Let the mixture cool to room temperature, then transfer it to the refrigerator to chill completely.

Pour into glasses, sprinkle with a bit of cinnamon on top, and enjoy!

If you'd like to add alcohol to your eggnog, the best time to do so is before serving. Once the eggnog has been chilled in the refrigerator, stir in the desired amount of alcohol, either rum, brandy, or bourbon. Start with about 1/2 cup of alcohol per batch. Taste and add more if desired.

Drinks