Homemade Eggnog

Step 1

In a medium saucepan over medium-high heat, combine heavy whipping cream, milk, cinnamon, nutmeg, and vanilla extract. Bring to a soft simmer.

Step 2

In a large mixing bowl, beat together the egg yolks (no whites) and sugar. They should be smooth and creamy.

Step 3

Add the warm milk mixture into the egg yolk mixture one large spoonful at a time, thoroughly mixing it all together before adding anymore in. Repeat until the mixtures have been fully combined.

Step 4

Transfer the eggnog back into the saucepan and bring the stovetop up to medium heat. Using a food thermometer, bring the eggnog up to 160 degrees fahrenheit to confirm that any bacteria will have died.

Step 5

Once the eggnog hits 160 degrees, remove it from heat and let cool to room temperature before transferring it to the refrigerator. Drink within 1 day.