Whip the yolks and sweetener with a whisk until the sweetener is dissolved and the mixture is frothy.
Use a 2-quart saucepan to warm the cream mixture until it is just beginning to simmer. Temper the egg mixture by adding two tablespoons of the hot cream mixture to the eggs, whisking vigorously as the cream is added.
Add the tempered egg mixture to the cream and whisk until just thickened or until it reaches a temperature of 160° F.
Remove from heat, add the vanilla extract, nutmeg, cinnamon, and salt. Cover and refrigerate for at last two hours or until cooled. The eggnog will continue to thicken when refrigerated.
Uncooked option without egg whites
Combine all ingredients (except egg whites) in a blender or mix with a whisk. Refrigerate as directed in step 4 of the cooked version. Enjoy the option of adding whipped egg whites as described below.
Option of adding egg whites
Adding whipped egg whites not only adds a bit of protein, but adds a light and airy texture which makes this eggnog an even more luscious dessert. Egg whites add the best texture when folded into the eggnog and served immediately. If you’re making the eggnog ahead of time, you can still whip the egg whites and fold it into the eggnog before refrigerating, the texture won’t be quite as airy over time, but it may be more convenient.
Nutrition
Nutrition Facts
Egg Nog
Amount per Serving
Calories
289
% Daily Value*
Fat
27.5
g
42
%
Saturated Fat
15.4
g
96
%
Trans Fat
0.7
g
Cholesterol
253.7
mg
85
%
Sodium
146.4
mg
6
%
Carbohydrates
2.7
g
1
%
Fiber
0.2
g
1
%
Sugar
2.4
g
3
%
Protein
8.3
g
17
%
* Percent Daily Values are based on a 2000 calorie diet.