Step 1

In a medium bowl, whisk together the egg yolks and sugar until light and creamy.

Step 2

In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture is steaming and reaches a bare simmer (do not let it boil.)

Step 3

Temper the eggs: Add a big spoonful of the hot milk mixture to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time.

Step 4

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

Step 5

Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

Step 6

Remove from heat and cool for 20 minutes, stirring every 5 minutes.

Step 7

Add in the alcohol and vanilla.

Step 8

Pour the eggnog into a pitcher or other container and cover with plastic wrap.

Step 9

Refrigerate until chilled, at least 3 hours. 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.)

Step 10

Serve with piped whipped cream and a dash of freshly grated nutmeg.NOTES: For a kid-friendly version, simply omit the alcohol - everything else stays the same. This recipe uses just the egg yolk and not the whites, but don't toss them! See below for ways to use them. Also see below for ways to use leftover eggnog. For other tips and FAQ's, please refer to the article.