You're going to love this creamy homemade Eggnog recipe. Infused with cinnamon, nutmeg and vanilla bean paste. Perfect for the holidays, your whole family will love this non-alcoholic treat.
Place the milk, cream, cinnamon, nutmeg and vanilla bean paste into a saucepan. Bring to a low boil over medium heat. Remove from heat and allow flavors to infuse.
In a bowl, beat the egg yolks and sugar until it's thick and pale in color. Remove the cinnamon sticks from the infused hot milk.
While continually whisking the eggs, use a ladle to slowly pour small amounts of hot milk into the egg mixture. Slowly add and whisk until all the milk is combined with the eggs. Don't pour too fast so the egg doesn't scramble! If you want to cook your eggnog, place over medium heat for a few minutes until it thickens. (this will add to your cooling time)
To make this an alcoholic drink, add 1 cup of rum or bourbon before cooling the eggnog in the fridge. Keep refrigerated and use up within 2-3 days.