If you've never tried your hand at making your own eggnog for Christmas gatherings, you're in for a real treat! It's not a complicated recipe and you'll love the results!

Ingredients 6 large egg yolks  ½ cup sugar 1 cup heavy whipping cream 2 cups milk  ½ teaspoon ground nutmeg  1 pinch salt 1 teaspoon vanilla extract ¾ cup brandy (optional - use brandy, a dark rum and Cognac blend, or even bourbon)

Whisk together. In a medium mixing bowl whisk together 6 egg yolks and ½ cup of sugar until creamy and lightened in color.

Whisk together. In a medium mixing bowl whisk together 6 egg yolks and ½ cup of sugar until creamy and lightened in color.

Heat to a simmer. Bring a sauce pan with the 1 cup  heavy whipping cream, 2 cups milk, ½ teaspoon of nutmeg, and a pinch of  salt to the beginning of a simmer over medium to medium-low heat. Remove from heat once the milk mixture just begins to bubble.

Heat to a simmer. Bring a sauce pan with the 1 cup  heavy whipping cream, 2 cups milk, ½ teaspoon of nutmeg, and a pinch of  salt to the beginning of a simmer over medium to medium-low heat. Remove from heat once the milk mixture just begins to bubble.

Temper and thicken. Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time,  adding more until all of the milk is incorporated. Return the mixture  to your saucepan and heat, whisking constantly, over medium heat until  the eggnog thickens.

Temper and thicken. Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time,  adding more until all of the milk is incorporated. Return the mixture  to your saucepan and heat, whisking constantly, over medium heat until  the eggnog thickens.

Temper and thicken. Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time,  adding more until all of the milk is incorporated. Return the mixture  to your saucepan and heat, whisking constantly, over medium heat until  the eggnog thickens.

Temper and thicken. Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time,  adding more until all of the milk is incorporated. Return the mixture  to your saucepan and heat, whisking constantly, over medium heat until  the eggnog thickens.

Add vanilla and chill. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Transfer your eggnog into a pitcher and cover the top with plastic cling film. Refrigerate until  chilled, about 2-3 hours. *The eggnog will continue to thicken as it chills.

Add brandy (Optional). Once chilled, add your liquor and serve. If desired, for a super smooth eggnog, you can combine the eggnog and liquor in a blender.

Garnish & serve. Serve with whipped cream, a  sprinkle of cinnamon or nutmeg, or a combination of whipped cream and a  sprinkle of your favorite baking spice. For more details & tips on this recipe visit BakeItWithLove.com