Step 1

Whisk the egg yolks and Swerve together in a medium bowl until light and airy.

Step 2

In a saucepan over medium-high heat, combine the cream, almond milk, nutmeg, and cinnamon. Stir often until mixture reaches a simmer and then turn the heat to low.

Step 3

Ladle about 1/4 cup of the hot milk mixture to the egg mixture, whisking as you pour. Do this 2 more times.

Step 4

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

Step 5

Whisk constantly for a few minutes, until the mixture slightly thickens. (It will thicken more as it cools.)

Step 6

Remove from heat and stir in the vanilla and rum or bourbon, if using.

Step 7

Serve warm or chilled (See Note). Garnish with a sprinkle of nutmeg and/or a cinnamon stick.

Step 8

Store eggnog in an airtight container in the fridge for up to one week.