Ingredients

2 cups milk
3 egg yolks
⅓ cup granulated sugar
1 cup heavy cream
⅔ tsp ground cinnamon
⅓ tsp ground nutmeg
1 tsp vanilla extract
3 ounces local, dark spirit (optional—see sidebar of suggestions below)
optional: whipped cream, star anise, ground cinnamon/sugar mixture for topping
 

Method

Mix egg yolks and sugar with an electric mixer in a large bowl. Continue mixing until the mixture is thickened and pale.

In a saucepan, combine milk, cinnamon and vanilla extract. Heat the milk over medium heat until it begins to boil.

Remove ⅓ cup of the hot milk and whisk into the egg yolks mixture to temper the egg yolks.

Pour the tempered egg yolk mixture back into the saucepan while whisking continuously. Add ground nutmeg. Continue cooking on low heat for approximately 5–7 minutes until the mixture thickens a little. Do not boil.

Let the milk mixture cool to room temperature.

Pour the heavy cream into the bowl. Whip the heavy cream until soft peaks form.

Add the whipped cream to the cooled milk mixture and whisk to combine.

For boozy eggnog: add the 3 ounces of local spirit (see list below) to the mixture when you add the heavy cream.

Place in the refrigerator and cool completely for at least 2 hours.

Pour eggnog into glasses. Top with whipped cream, ground cinnamon/sugar mixture, and star anise.

Local spirits to add:

Caledonian whisky https://victoriacaledonian.com/caledonian-whisky/

Devine Distillery whisky or rum https://devinedistillery.com/collections/our-spirits 

Arbutus Distillery https://arbutusdistillery.com/

Shelter Point https://www.shelterpoint.ca/single-malt-whisky/

Stillhead whisky or brandy https://stillhead.ca/spirits/ 

Wayward rum or krupnik https://waywarddistillery.com/shop

Merridale Rhumb, Spiced Rhumb or brandy https://www.merridale.ca/spirits/