A rich, creamy, and perfectly spiced homemade eggnog that tastes far better than store-bought ideal for holiday gatherings or cozy winter nights.

Scale

6 large eggs

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

1 tsp pure vanilla extract

1/2 tsp ground nutmeg

1/4 tsp ground cinnamon

Pinch of salt

Whipped cream, for topping (optional)

Extra nutmeg, for garnish

1. In a large mixing bowl, whisk together the eggs and sugar until well combined.

2. In a medium saucepan, heat the milk, cream, nutmeg, cinnamon, and salt over medium heat until just hot but not boiling.

3. Slowly pour the hot milk mixture into the eggs while whisking constantly to temper them.

4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

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

6. Pour into a bowl or pitcher and chill in the refrigerator for at least 2 hours.

7. Serve cold, topped with whipped cream and a sprinkle of nutmeg if desired.

For a non-dairy version, use almond milk and coconut cream instead of dairy.

Adjust sweetness to taste by adding more or less sugar.

Store in the refrigerator for up to 3 days and stir before serving.

Keywords: holiday drink, homemade eggnog, Christmas recipe, creamy eggnog