While homemade eggnog is super easy to make, it is a more time-consuming recipe since it does require a bit of watching, waiting, and then chilling. But, I promise, the wait is good for us–it’s a reminder to slow down and chill. The best “things” in life are always worth slowing down for!
In a Dutch oven or large saucepan, with the heat off, whisk together the maple syrup and egg yolks. Add the milk, pinch of salt, and cream, whisking until combined. Turn the heat to medium, whisking every few seconds, until the eggnog is warm to the touch.
Once the eggnog is warm to the touch (but not boiling!), reduce the heat to low and continue to stir the eggnog until it thickens. This will take 10-15 minutes. The eggnog can quickly turn into scrambled eggs if it becomes too hot, so watch the it carefully.
Once slightly thickened (but still a drinkable consistency), remove from the heat and stir in the nutmeg and vanilla extract.
Refrigerate the eggnog for 2-3 hours, until chilled. Serve with a sprinkle of nutmeg.