Vanilla Spiced Eggnog

Looking for the perfect Christmas drink? This Vanilla Spiced Eggnog is a delicious way to ring in the holidays!

Course Drinks

Cuisine American

Keyword Vanilla spiced eggnog

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 876kcal

Let eggs sit at room temperature for 30 minutes
In a mixing bowl, whisk egg yolks, sugar, cinnamon, nutmeg and salt. Set aside.
Stirring constantly, heat heavy cream, milk, vanilla and vanilla bean seeds over medium to medium-high heat in a heavy saucepan.
When mixture heats to a soft boil, turn heat to low.
Take a ladle and slowly pour a ladle of the milk mixture into the egg mixture and whisk until well blended.
Add another ladle of the milk mixture and whisk again.
Pour egg mixture into saucepan with milk texture.
Stirring constantly, cook eggnog for 4 minutes.
Remove from heat and let cool.
For best results, refrigerate overnight.
For The Topping
Mix cream cheese and two tablespoons of heaving cream, blending until smooth and creamy. (A stand mixer works best for this)
Add remaining heavy cream and powdered sugar and use the whisk attachment of the blender (on low speed) to combine ingredients until they're well blended.
Scrape sides of mixing bowl and continue to mix on low speed.
Turn mixer to high and beat whipping cream until stiff peaks form and hold their shape (approximately one minute).
Place mixing bowl with the whipped cream in refrigerator.
Serving
Fill (6) 6-8 oz coffee mugs or glasses 3/4's full with eggnog.
Add whipped cream on top, level with the top of each glass.
Holding stencil over whipped cream, sprinkle cinnamon through the stencil to create the design on top of the whipped cream. (You can also substitute cocoa for this part)
Serve and enjoy!

Be sure to use pasteurized eggs for the yolks. Unpasteurized eggs are not safe to eat raw.
For best results, make ahead of time and refrigerate overnight so eggnog is completely chilled. Whipped cream can also be made ahead of time and refrigerated or it can be made just before serving. Serve with a cookie on the side.
Canned whipped cream can also be substituted but won't hold up as well, since this recipe makes a stabilized whipped cream that won't fall as quickly.