Ofc! Here's the recipe which serves 4:

Ingredients:

4 large egg yolks

1/3 cup granulated sugar

2 cups whole milk

1 cup heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon ground nutmeg (plus extra for garnish)

A pinch of salt

Optional:

1/4 teaspoon ground cinnamon for extra spice

Instructions:

Whisk Egg Yolks and Sugar:

In a medium bowl, whisk together the egg yolks and sugar until the mixture is creamy and light yellow.

Heat Milk Mixture:

In a saucepan over medium heat, combine the milk, heavy cream, nutmeg, and salt. Stir occasionally until the mixture is hot but not boiling (around 165°F or 74°C).

Temper the Eggs:

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture.

Cook and Thicken:

Reduce the heat to low and cook while stirring constantly with a wooden spoon or spatula. The eggnog will thicken slightly (about 5–7 minutes) but should not boil. It’s ready when it coats the back of a spoon.

Add Vanilla:

Remove the saucepan from heat and stir in the vanilla extract.

Chill:

Transfer the eggnog to a pitcher or container, cover, and refrigerate for at least 2 hours or until completely chilled.

Serve:

Pour into glasses, sprinkle with additional nutmeg or cinnamon for garnish, and enjoy! Feel free to add whipped cream if desired.

Tips:

For a frothy texture, whisk the eggnog before serving or blend it briefly.

Store in the fridge for up to 3 days. Stir well before serving as it may separate.

It's beginning to look a lot like wiiinniiing~

More than ever before

But the prettiest sight to see is the crown that will be

On my head once more~~~