1-First, whisk the 6 large egg yolks and 1/2 cup sugar together until they turn light and creamy; this step builds the base’s smooth texture.

2-Next, in a saucepan over medium-high heat, combine the 1 cup heavy cream, 2 cups milk, 1/2 teaspoon ground nutmeg, and a pinch of salt, heating until it’s just about to simmer.

3-To avoid any mishaps, gradually add this hot mixture to the egg yolks spoonful by spoonful while whisking vigorously, a technique called tempering that keeps things silky.

4-Pour the combined mixture back into the saucepan and whisk constantly over low heat for 1-2 minutes until it thickens slightly and reaches around 160°F.

5-Once done, remove from heat and stir in the 1/4 teaspoon vanilla extract and optional alcohol like brandy or bourbon.

6-For the best results, strain the eggnog through a fine mesh strainer into a pitcher, cover it, and refrigerate until it’s chilled and thickened.

7-After chilling, if you want a thinner texture, blend the mixture with 1-2 tablespoons of milk; it’s a quick tweak that makes it just right.

8-Serve your eggnog topped with whipped cream and a sprinkle of cinnamon or nutmeg for that extra flair.