Hi, it's Miranda with recipe.com, and today, we are making eggnog. Now, this classic recipe using whipped cream and egg yolk is an absolute must holiday indulgence for many. So, even if it's not holidays, it's fun to enjoy year round or you can just get started on perfecting your recipe now. So, we have our ingredients all laid out here. Here's what we've got: We're gonna start with 6 beaten egg yolks, 2 cups of milk, a 3rd of cup of sugar, 1 teaspoon of vanilla, 1-2 tablespoons of light rum. I have 2 tablespoons here, and then again, 1 to 3 tablespoons of bourbon. I have 2 tablespoons here. So, tomorrow, for the whipped cream, you will need 1 cup of whipping cream and 2 tablespoons of sugar, also yummy with some ground nutmeg to sprinkle on top, but we'll get to that later. So, to start, I have a large saucepan over here. We're going to begin by cooking the eggs, the milk, and the sugar in this pain of about medium heat. So, I've got a wooden spoon. You're also going to need a metal spoon and I will explain why in just a minute. So, I'm just gonna let this cooked up, combined, leave up in just a few seconds. Okay, so, this is mixed together. Look at this nice pale, yellow color We don't want it boiling. We don't want it simmering. The reason you have the metal spoon is because you will know this is ready to go when it coats a metal spoon, which this stuff happens really, really fast. So, let's turn this off depending upon the size of the pot you use, mine is pretty big. I'm gonna put this in the sink and filled with cold ice water or if you use a smaller pan, you could do with just a large bowl of ice water for 3 minutes stirring. So, we're gonna let this set in ice water for 2 minutes stirring, and then we'll come right back, and we'll finish up. Okay, so, the liquid is all pulled up, it is time to add in the bourbon and the rum and the vanilla, give this a nice little stir, smells delicious. Okay, now we are going to cover this and refrigerate it for at least 4 hours, but preferably 24. We want to be as delicious as possible, so we are going to let chill for 24 hours, and we're gonna come back tomorrow and show you the last few steps. Okay, so it's been 24 hours. Our eggnog has chilled. It's so tasty, delicious, and creamy and we'll work to wait. So our very last step is to make that whipped cream. So, I have the 1 cup of whipped cream here, going to add in the 2 tablespoons of sugar. I've got my hand mixer, and we are just going to mix this until nice, frothy peaks form. So, it's gonna take a few minutes. And just keep at it and we will be back. When it's all ready, we fold it in to our delicious eggnog. Okay, so, look how beautiful my whipped cream is, my soft [unk] are formed. I have those great ribbons. I now I'm good to go. So, next step is simply to fold this in to our chilled eggnog mixture. So, I'm just using rubber spatula. I'm just gonna scrape the edges like so, and literally, I'm going to fold it in. I don't wanna over mix this, and giving it a nice creamy fluffiness because of this whipped cream, but if weren't looking [unk] would have [unk] we just want like nice and fluffy, and creamy with some delicious [unk]. We are just about ready to serve, okay. So, have a little sprinkle of nutmeg here. You could use this or like you know, [unk] punch for you [unk], but this is very nice thing to serve without them of and we're just going to grab a little bit. How pretty that looks and we'll just do a little sprinkle on nutmeg, a little sprinkle of nutmeg on the top, and there you go, bottoms up, that's how you make eggnog. Thanks for watching, and for more great recipes and savings, visit us at recipe.com.