Learn how to make egg nog from scratch with this easy recipe that’s perfect for the holidays! Serve it as-is for a non-alcoholic eggnog or spike it with your favorite alcohol like brandy, bourbon or rum.
In a small saucepan over medium-high heat combine milk, cream, cinnamon, nutmeg and salt and bring mixture to a low boil.
Meanwhile, in a medium bowl, whisk together egg yolks and sugar until light and creamy.
Slowly add ¼ cup of the hot milk mixture to egg yolks, to temper the eggs. Whisk to combine. Add ¼ cup more of the hot milk and whisk again.
Add tempered egg mixture to saucepan and cook over medium heat until slightly thickened (it should coat the back of a spoon). If you have a thermometer, it should register 160-degrees.
Remove from heat and stir in the vanilla. Refrigerate until chilled.
When ready to serve, add alcohol (if desired) and garnish with whipped cream and freshly grated nutmeg.