A festive holiday treat, silky sweet homemade eggnog is warmly flavored with cinnamon, nutmeg, cloves, and vanilla. It's delicious with or without alcohol.
Add milk, egg yolks, sugar, nutmeg and cinnamon to a blender. Blend for 1 to 2 minutes or until creamy.
Pour mixture into a saucepan over low heat; add cinnamon stick and cloves.
Cook the eggnog slowly for about 10 to 12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! If you cook it too quickly, the mixture will curdle. Keep the heat low and do not simmer or boil. If you think the mixture is getting close to simmering or boiling, take it off the heat and stir vigorously to bring down the temperature.
Once the mixture has thickened, remove from heat and stir in vanilla extract. Strain the mixture using a fine-mesh strainer to remove the cloves and cinnamon stick.
Place the mixture in an airtight container and chill for 7 to 8 hours or overnight.
Pour into glasses and sprinkle nutmeg and cinnamon on top before serving.
Notes
Nutrition information is calculated without the addition of alcohol.
If desired, stir in brandy, rum, or whiskey of your choice with the vanilla extract before chilling.
Make it lactose-free by substituting almond milk for the whole milk.
Eggnog will keep in the refrigerator for three to four days.