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Easy Eggnog with Nutmeg and Vanilla (with dairy free options)

This phenomenal holiday beverage can be enjoyed any time of the year, and why shouldn't it be? I can't have booze or lactose, so I make this without the adult portion and use lactose free milk and heavy whipping cream substitute (usually coconut cream). You could also get fancy and use fresh vanilla seeds scraped right from the pod instead of paste or extract, throw the pod in, too, and leave the pod to steep in the container you store your eggnog in. This makes it have extra vanilla flavor, and is usually what I do.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert, Drinks
Calories: 679
Ingredients Equipment Method Notes

Ingredients
  

  • 720 grams (3 cups) whole milk I've used lactose free whole milk, almond milk, and coconut milk.
  • 6 egg yolks from large eggs
  • 220 grams (or 1 cup) white granulated sugar
  • 2 teaspoons vanilla bean paste or extract I find vanilla bean paste to have a stronger vanilla flavor, and you get those lovely specks of vanilla bean, but extract works just fine.
  • 2 teaspoons freshly ground nutmeg, plus more for sprinkling dried pre-ground nutmeg from a jar works fine too, but fresh really makes it
  • 230 grams (or 1.5 cups) heavy whipping cream or cream substitute I use Silk's coconut heavy whipping cream substitute
  • 60 grams (or .25 cups) Alcohol of choice Back in the day when I could drink booze, I'd go for bourbon every time. Oddly, I've had this with tequila as well and it was amazing.

Equipment

  • Stand mixer or hand mixer
  • Large pot
  • Whisk
  • Large stirring spoon

Method
 

  1. In a large pot over medium-low heat, heat milk. Try not to let it get too hot--no simmering or boiling, and reduce the heat if you see this. Get a light steam coming off it.
  2. On high speed (or with your swole arms) beat egg yolks and a bit of sugar at a time until light and fluffy and all sugar is incorporated and you have a light and fluffy yellow substance, very thick.
  3. It's not the end of the world if your eggs get too hot, we will strain this later, but to try and avoid that just add a half cup of your hot milk to your egg yolk and sugar mixture--whisking the egg mixture constantly.
  4. Once there's a little milk in your eggs to get them a bit warmer, put that egg mixture into the big pot on the stove, adding your vanilla as well. Careful here, this is where your eggs are most likely to scramble. Cook this, stirring constantly, for about 10-15 minutes on medium low heat.
    Don't let it simmer or boil! Constant stirring will help keep the temperature even and cooler. The longer you cook it, the thicker it will get. It will thicken as it cools, so if you don't like it extra thick, cut it at 10-15 minutes.
  5. Kill the heat, strain this mixture through a fine mesh sieve into a mixing bowl. Add your fresh ground nutmeg and cream, and your booze at this point if you're putting that in.
    Stir this until combined, and you're done! I let this cool in the fridge in a soup container until chilled, and serve with extra nutmeg sprinkled on top.

Notes

Macros (per serving): fat: 49.5g; carbs: 56.4g; protein: 9.7g