Cream: I used dairy-free cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, rice milk, soy milk, or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Spices: The spices such as ground nutmeg, ground cinnamon, cloves and star anise add a beautiful warm fall flavor to this homemade eggnog.

Yolks: Yolks are an important part of eggnog, so make sure to add it in.

Sugar: I used white sugar, but cane sugar can also be used. If you are diabetic or insulin-resistant, I highly recommend using monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: A bit of vanilla extract adds some extra flavor to the eggnog, so I highly recommend you adding it.

Storing: To store, place the eggnog in an airtight glass bottle and store in the refrigerator for up to 3 days. Serve chilled or warm the eggnog before drinking.