Impress Your Guests with the Best Homemade Eggnog Recipe

1. Crack the eggs into a blender and blend on medium speed for 30 seconds.
2. Add sugar and blend for another 20 seconds.
3. Add nutmeg, cinnamon, cognac, bourbon, milk, and heavy cream and blend until combined, about 10-15 seconds.
4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.
5. When you're ready to serve, give it a good shake and pour it into cocktail glasses. 
6. Garnish with grated nutmeg on top and a whole cinnamon stick.

The Most Delicious Non-alcoholic Eggnog

Want to make a non-alcoholic version? You can use the same ingredients (omitting the booze), but we recommend cooking the eggs. The alcohol serves a purpose other than adding flavor and giving you a yuletide buzz - it acts as a preservative and sterilizer, so you don't have to worry about salmonella from the raw eggs. Follow this adaptation if you want to skip the liquor!

1. Separate the eggs.
2. Beat egg yolks until light in color in a large mixing bowl.
3. Gradually add in the sugar and beat the mixture until it's fluffy.
4. In a saucepan, combine milk, nutmeg, and cinnamon over medium-low heat until it's steaming - but not quite boiling. 
5. Slowly whisk one cup of the hot milk mixture into the egg yolk mixture. 
6. Pour the tempered egg mixture into the saucepan with the remaining steamed milk.
7. Cook over medium heat, stirring constantly until the mixture has thickened. Don't let it reach a boil!
8. Take it off the heat and stir in the heavy cream. Let it cool before serving.