Sitting by a warm fire and sipping on some eggnog: that’s how I want to spend this holiday season, and truly, that’s all that’s getting me through finals week. How do we make it even more special? Eggnog from scratch. It might sound difficult or even a little strange, but I promise it’s worth the work.

First, the ingredients.
6 egg yolks
½ cup of sugar
1 cup of heavy whipping cream
2 cups of whole milk
½ teaspoon of ground nutmeg
¼ teaspoon of vanilla extract
A pinch of salt and cinnamon for the top.

After the ingredients have been gathered, it’s time for the easy work. Begin by whisking the egg yolks in a medium-sized bowl, along with the sugar and a pinch of salt. In a saucepan, heat the milk and cream on medium-high heat and stir until it reaches a simmer.

At this point, it’s time to combine the bowl and the saucepan. Take the saucepan off of the heat. Slowly add a little bit of the milk mixture (about a cup) to the egg-sugar bowl, adding little by little and whisking in between in order to temper the eggs. After most is mixed together, return to the saucepan with medium heat and whisk constantly for at least 5 minutes or until the mixture is thick.

Remove the saucepan from the heat and stir in the nutmeg and vanilla.

For those of legal drinking age, this is where you can add the alcohol. Traditionally, the recommended amount and kind is ¼ cup of brandy, but I say measure with your heart.

Once the mixture is at room temperature, use a fine mesh strainer to pour the liquid into another container, cover it with plastic wrap, and place it in the fridge for two to three hours or until completely chilled.

When it’s time to drink, add a sprinkle of cinnamon on top. If it’s too thick, mix in some extra milk or cream. The eggnog should be good for up to a week in the fridge!