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Homemade Egg Nog

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Ingredients
  

  • 6 large egg yolks
  • ½ cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 cups whole milk
  • ½ tsp. ground nutmeg
  • Pinch of salt
  • ¼ tsp. vanilla extract 
  • Ground cinnamon , for topping
  • Alcohol, optional (see note)

Instructions
 

  • In a medium bowl, whisk the egg yolks and sugar together until light and creamy.
  • In a saucepan, over medium-high heat, combine the cream, milk, nutmeg and salt; stir often until mixture reaches a bare simmer. 
  • Add a big spoonful of the hot milk to the egg mixture; whisking vigorously.
  • Repeat, adding a big spoonful at a time, to temper the eggs. 
  • Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
  • Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160°F on a thermometer).
  • Remove from heat and stir in the vanilla, and alcohol, if using.
  • Pour the eggnog through a fine mesh strainer into a pitcher or other container: cover with plastic wrap. 
  • Refrigerate until chilled; it will thicken as it cools.
  • If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  • Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
  • Can be safely stored in a refrigerator for up to one week.

Notes

If you want to add alcohol to your egg nog, start with ¼ cup brandy, bourbon, rum or whiskey; this can be added at the same time as the vanilla or after cooling the eggnog: add more to taste, if desired.