Ingredients
Scale
- 5 egg yolks (from large eggs)
- 1/3 cup granulated sugar (can use a half cup if you like a sweeter eggnog)
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- 1 tsp vanilla
- Optional – ½ cup liquor of your choice, see post for suggestions
Instructions
- In a medium sized bowl, whisk together the egg yolks and sugar. Whisk vigorously for one to two minutes. Set aside.
- Place the milk, cream, spices, and vanilla in a saucepan on stove over medium heat until just simmering. Stir frequently to prevent burning. Remove pan from stove.
- Add the hot milk to the egg mixture, one large spoonful at a time, whisking between additions, to bring up the temperature of the eggs slowly. (See post for comments about tempering.)
- Pour the eggnog back into the saucepan and place on stove over low-medium heat until eggnog reaches 160 degrees. Remove from stove.
- Enjoy eggnog warm or cover and place in refrigerator to cool and enjoy later. (See post for notes about safe storage times.)