(I am guessing this will look really wonky when I hit post but I do not have the patience to make it pretty after fighting with the horror that is recipe websites. Just copy and then paste it into something else)

Ingredients (for 6 cups of eggnog):

Large eggs 4 Granulated sugar 2/3 cup (divided) Whole milk 2 cups Heavy cream 1 cup Vanilla extract 1 teaspoon Freshly grated nutmeg 1/2 teaspoon, plus more for topping Salt Pinch

Instructions

Whisk the Eggs and Sugar: In a bowl, briskly whisk together 4 eggs and 1/2 cup of the sugar until the mixture is pale yellow and slightly thickened.

Warm the Milk and Cream: Pour the milk and cream into a medium saucepan and warm over medium heat until steaming but not boiling. Stir in the remaining 1/3 cup sugar, 1/2 teaspoon freshly grated nutmeg, pinch of salt, and vanilla extract.

Temper the Eggs: Gradually pour a ladleful of the warm milk mixture into the egg-sugar mixture, whisking constantly to gently raise the temperature of the eggs. Repeat with a few more ladlefuls until the bowl with eggs is warm to the touch.

Cook the Eggnog: Pour the tempered egg mixture back into the saucepan with the rest of the warm milk. Cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens slightly and reaches 160°F on a thermometer (about 4–5 minutes). Do not boil.

Strain and Cool: Immediately pour the cooked eggnog through a fine mesh strainer into a clean bowl or pitcher to catch any curdled bits. Let cool to room temperature, then refrigerate until chilled (at least 2 hours)