Ingredients

• 6 large egg yolks

• 1/2 cup granulated sugar

• 1 cup heavy whipping cream

• 2 cups milk

• 1/2 teaspoon ground nutmeg

• pinch of salt

• 1/4 teaspoon vanilla extract

• ground cinnamon , for topping

• ▢alcohol optional, see note

Instructions

1.  Beat egg yolks and sugar in a bowl until pale and creamy.

2. In a saucepan, heat cream, milk, nutmeg, and salt over medium-high heat until it just starts to simmer, stirring often.

3. Slowly add the hot milk to the eggs, whisking quickly each time to warm the eggs without cooking them.

4. Pour the egg mixture back into the saucepan. Stir constantly until it thickens slightly or reaches 160°F. It will thicken more as it cools.

5. Remove from heat and stir in vanilla .

6. Strain the eggnog into a pitcher, cover, and refrigerate until cold.

7. For a smoother texture, blend with 1–2 tablespoons of milk.

8. Serve with cinnamon or nutmeg and whipped cream if you like.

9. Keep refrigerated and use within one week.