Heat milk mixture: In a large saucepan, add milk, heavy cream, cinnamon, cloves, nutmeg and vanilla extract. Let this mixture come up to a boil or at least 160F (71C) for super safe eggs. Set aside and let the mixture cool a little.
Whip eggs and sugar: Meanwhile, whip egg yolks and sugar until pale and fluffy with air bubbles. I used a handheld mixer for about 5 minutes.
Pour milk into eggs: Slowly pour the milk mixture into the eggs while you continue to whip. Stir in alcohol of choice, if using. Let the eggnog rest for about 1 hour to overnight to let the flavors blend together. Strain out the spices before drinking.
How to store: Store in a glass bottle in the refrigerator for 2-3 days(discard when it has a slightly sour smell).
Did you make this recipe? Tag @thegingerwithspiceon Instagram, I'd love to see!* To avoid any risk of salmonella, use fresh pasteurized eggs. Heating eggs up to 160F (71C) also makes them safer. Any ratio of milk to heavy cream will work, more heavy cream resulting in a thicker eggnog. Add alcohol to your own liking, non-alcoholic is also delicious.Eggnog is really rich, and therefore I think one serving of eggnog is 1/2 cup, which makes this recipe about 20 servings (2.5 liters-ish). Nutrition: Calories: 116 | Fat: 7.6g | Saturated Fat: 4g | Protein: 2.8g | Carbohydrate: 10.1g | Fiber 0.1g | Cholesterol: 124mg | Sodium: 26mg | Vitamin D: 16mcg | Calcium: 64mg | Iron: 0mg | Potassium: 41mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/dashers-creamy-eggnog/