Eggnog was a favorite wintertime beverage during the Victorian period. During the winter months, it was the locals’ way to preserve milk and eggs using alcohol.

The creamy, sweet, and sometimes boozy cocktail is a staple in Christmas tradition, and we’ll show you how to make it using a few common fresh ingredients from your kitchen.

Ingredients (serves 12 pax):

4 cups of whole fresh milk
12 egg yolks
4 cups of heavy cream
1 1/2 cups of granulated sugar

Optional spices to give your ‘nog some kick:

1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons of vanilla extract
5 whole cloves
Bourbon, rum, or brandy (about a half cup)

Adding any of these will make the drink alcoholic, so don’t forget to make a different batch for the kids!

1: Make your milk mixture

Combine your cloves, cinnamon, and milk, then heat your mixture stove-top on the lowest setting. Bring it to a slow boil over five minutes.

2: Separate the egg yolks from the whites

Photo by Annalise via Completely Delicious

Mix in your sugar with the yolks, and whisk until fluffy. Put the whites into a large bowl and refrigerate for later use. Freeze the egg whites if you’re making your batch over a few days (more on this in a moment).

3: Pour in your milk mixture with your egg yolks

Photo courtesy of Pillsbury

Pour the concoction into a saucepan and stir it gently over three minutes. If you used cloves, run the mixture through a strainer to remove it.

4: Add your booze, cream, and vanilla

Photo courtesy of pxhere

Stir the mixture off heat and bring it to a creamy consistency. Refrigerate the mixture overnight, or longer to let your alcohol sterilize your raw egg yolks. The longer you let it sit, the better.

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