I’ve only recently learned that egg nog is a polarizing subject. I didn’t realize people hated it, but apparently they do. However, those that like egg nog – like myself – love it. And we really love it!

I’ve long been one of the people who squeals when she sees the first cartons of the season on the grocery store shelves. I also eagerly enjoy egg nog lattes as soon as they appear at the coffee stands.

So imagine my glee when I recently learned how easy it is to make at home!

My husband and I actually made two different recipes, respectively. He wanted to try Alton Brown’s Aged Egg Nog recipe; it’s currently aging in our fridge with not one, not two, but three hard liquors in it. It’s mellowing as we speak, and I’m sure it’ll be great when the holiday gets here.

But I wanted something easier. And non-alcoholic. The most complicated part is tempering the eggs, but otherwise, it comes together easily! And it’s true; the flavor profile is so much deeper than the boxed stuff. This is going to be an annual tradition, indeed!

Homemade Egg Nog
(Original recipe: Tastes Better From Scratch)

6 large egg yolks
1/2 C granulated sugar
1 C heavy whipping cream
2 C milk (I used whole milk)
1/2 tsp ground nutmeg
Pinch of salt
1/4 tsp vanilla extract
Ground cinnamon , for topping

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

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

Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture reaches 160F on a thermometer.

Remove from heat and stir in the vanilla. It will thicken more as it cools. Serve with a sprinkle of cinnamon and fresh whipped cream, if desired. Store homemade eggnog in the fridge, covered, for up to one week.