6 large egg yolks

1/2 cup granulated sugar

2 cups heavy whipping cream

2 small bottles of milk (2 pints total)

1/2 teaspoon ground nutmeg (optional)

pinch of salt

1/2 bottle of Madagascar vanilla extract

ground cinnamon , for topping

alcohol optional

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer.

Add the hot milk to the egg mixture, whisking vigorously.

Once everything has been mixed together, pour the mixture back into the saucepan on the stove.

Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

Remove from heat and stir in the vanilla, and alcohol*, if using.

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Store homemade eggnog in the fridge for up to one week.