How to Make PERFECT Eggnog at Home (Delicious and Safe)

Homemade eggnog can feel intimidating, but it doesn’t have to be. In this episode, I’ll show you how to make a rich, creamy, and safe version of this holiday classic using pasteurized egg yolks, warm spices, and a smooth blend of bourbon, rum, and cognac. Whether you like it boozy or not, this is the best way to bring real holiday cheer to your glass. ❤️ *Support the channel on Patreon:* https://www.patreon.com/DrinksWithDave *EGGNOG* 1/2 cup Pasteurized egg yolks (or 6 egg yolks) 1/2 Cup Granulated White Sugar 3 Cups Whole Milk 3 Cups Cream 1 tsp Nutmeg 1/8 tsp cinnamon 1-2 Whole cloves 1 tsp Vanilla Extract 5 oz. Bourbon (Elija Craig) 5 oz. Jamaican Rum (Appleton estates) 2.5 oz. Cognac (Remy Martin VSOP) _This is a thicker and creamier recipe. If you like a *thinner* eggnog, use 4 cups of whole milk and 2 cups of cream_ *CHAPTERS* Pasteurized Egg Yolks for Eggnog 1:07 Eggs & Sugar 1:40 Heating Milk, Cream & Spices 2:44 Tempering the Eggs for Eggnog 4:18 Adding Alcohol and Eggnog Storage 5:46 Tasting and cheers (7:55)