-whole milk -vanilla -nutmeg -eggs -egg yolks -sugar -heavy cream

In a separate large bowl, use an electric mixer to beat together the eggs, yolks, sugar, and salt for 5 minutes. The mixture will thicken and become slightly frothy. Slowly pour the egg mixture into the saucepan with the vanilla and milk, whisking constantly to incorporate.

Remove from heat and pour in the heavy cream. Stir until well combined. If desired, you can pour the mixture through a strainer to ensure there are no lumps.  Refrigerate at least 3 hours or overnight before serving.

Storage: If you are storing your homemade eggnog in the fridge it will usually last about 2-3 days. If you are buying store-bought eggnog it typically lasts a bit longer at 5-7 days.