I only have Eggnog once a year during the holidays. So when I have Eggnog I want it to be the best it possibly can be. So I skip the store-bought cartons and make it at home. Check out how you can make the best Eggnog of your live in the short video below:

Ingredients:
6 large eggs (as fresh as possible)
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, optional (we used spiced rum)
Freshly grated nutmeg, to serve

Instructions:
1. Separate the eggs into two bowls and set aside the whites.
2. Whip the egg yolks with the sugar using a mixer (hand or stand- if using the stand mixer, use the wire whip) until a thick consistency and it will also turn a much paler yellow.
3. Whisk in the milk, cream and rum. Pour into a large pitcher or bowl. Chill for an hour.
4. Clean out the mixing bowl (this is really important because any trace of fat left in the bowl will prevent the egg whites from foaming), then whip the egg whites, slowly at first, then increase the speed, until they reach firm peaks.
5. Fold the egg whites into the cream mixture. Grate in nutmeg to taste, and more for the top of each glass.

*The usual disclaimer for consuming raw eggs: pregnant women, the elderly or infirm and probably small children too, should avoid them. For the rest of the population, eat at your own risk. If you make the eggnog without the added alcohol, drink it within a day. If you add the alcohol, it will last several days (and if you add the whole 1 ½ cups, it will last at least a week, though it will be very boozy if you do!)

Inspiration for this video comes from TheKitchn