3large eggsyolks and whites separated, room temperature
1 1/2cupsany type of milk or cream - regularcoconut milk, almond milk or cashew milk
1/3cuprum or brandy or bourbon
ground nutmeg or cinnamonfor garnish
Add the separated egg yolks and sugar to a blender and blend until a light creamy colour, about 15 seconds.
In a small saucepan, heat the milk with the spices and vanilla over medium heat for about 2-3 minutes until steam begins to rise and the surface begins to bubble slightly, constantly stirring. Set aside to cool slightly for 5 minutes.
Add a little bit of spice milk mixture into the blender and blend to temper the egg, ensure the mixture isn't too hot. Add the rest of the milk mixture and blend to combine.
Return this mixture to the pan, add the alcohol, stir and heat for about 1 minute on medium heat. The eggnog should be frothy.
Serve warm in small glasses with some nutmeg or cinnamon freshly grated on top.
You can store your eggnog in a container in the fridge. I love eggnog after a day in the fridge – you can heat it back up or enjoy it cold, your choice.This Boozy Spiced Eggnog is hands down the BEST eggnog I’ve ever tasted. It’s deliciously warm and so comforting!