Non-Alcoholic Homemade Eggnog

'Tis the season for holiday parties, and if you've got a whole group of eggnog drinkers, you might want to try making a batch of homemade eggnog.

This classic, old-fashioned, cooked eggnog recipe will impress your friends and family at your next Christmas party. The recipe (as written) is non-alcoholic, so kiddos can drink it too. But, if you'd like to make an adults-only version, you can also serve this beverage alongside brandy, rum, bourbon, or whiskey, and let each guest at your party spike their eggnog to taste.

Non-Alcoholic Homemade Eggnog

12 eggs
1 1/4 cup sugar
1 cup heavy whipping cream
4 cups whole milk
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp vanilla extract
pinch of salt
dash of cinnamon (for topping)

1. Whisk together the eggs and the sugar in a large bowl until light and creamy. (Make sure the bowl is large enough to add five cups of additional liquid.)
2. In a large saucepan over medium-low heat, combine the milk, nutmeg, and cinnamon. Stir constantly and heat until the mixture reaches a simmer. (Do not let this mixture boil.) Remove from heat.
3. Place a kitchen towel underneath the bowl that contains the egg mixture to prevent it from slipping while you work. Start whisking the egg mixture with your dominant hand while you grab a ladle of the hot milk with the other hand. Slowly drizzle a steady stream of hot milk into the bowl of eggs. Make sure to keep whisking the entire time! Constant whisking will keep the eggs moving, raising the temperature of the eggs slowly enough to prevent them from cooking. Follow this process until all the milk has been added to the egg mixture.
4. Then pour the mixture back into the saucepan and place it back on the stove.
5. Heat on medium-low heat and constantly whisk until the mixture reaches 160 degrees on a candy thermometer and is slightly thickened. (It will thicken more as it cools.)
6. Remove from the heat and then stir in the heavy cream, salt, and vanilla extract.
7. Store in the mixture in the refrigerator overnight until chilled and thickened.
8. Serve topped with fresh whipped cream and additional cinnamon if you prefer.

Notes:

You have to be very careful when heating milk and eggs. During both heating steps, remember to stir and whisk constantly to ensure that you don't end up with scalded milk or scrambled eggs.

Another part of the process that ensures your eggnog comes out correctly is heating over medium-low heat and heating slowly. If you increase the temperature to try to speed up the recipe, you may end up with lumpy eggnog.

To decrease the cooking time (slightly), you can measure your milk and cream and leave them out with a dozen eggs for one hour before starting your recipe. Because these are dairy products, it is not recommended to leave them out for a very long time before starting the recipe.

If you are new to tempering eggs (step 3), you might want to consider asking another person to help you. It's easier for one person to whisk the eggs while the other person ladles and streams milk.

Store leftover eggnog in an airtight container in the refrigerator for 3-7 days. If it separates during that time, give it a spin in the blender before serving.

"Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere, leave you for dead?"

We served this at our Christmas Vacation-themed party, and it was a hit. The Cousin Eddies sure seemed to enjoy it!