Ingredients
Scale
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon ground nutmeg (freshly grated is best)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Optional: 1/2 cup bourbon, brandy, or dark rum (for the boozy version)
- Whipped cream and extra nutmeg for garnish
Instructions
- In a medium mixing bowl, whisk the egg yolks and granulated sugar together. Continue whisking vigorously until the mixture becomes pale yellow and slightly fluffy. Set this bowl aside. In a medium saucepan, combine the whole milk, ground nutmeg, cinnamon, and a pinch of salt. Place the saucepan over medium heat and stir occasionally until the milk reaches a gentle simmer. Do not let the milk reach a rolling boil, as this can scald the dairy.
- To prevent the eggs from scrambling, you must temper them. Slowly pour about half a cup of the hot milk mixture into the egg yolks while whisking constantly. Once combined, gradually pour the warm egg mixture back into the saucepan with the remaining milk. Turn the heat to low and cook the mixture, stirring continuously with a wooden spoon or silicone spatula. Cook for about 5 to 8 minutes, or until the liquid thickens enough to coat the back of the spoon. Remove the pan from the heat immediately.
- Stir in the heavy whipping cream and vanilla extract. If you are making the boozy version, stir in your choice of bourbon, rum, or brandy at this stage. Pour the eggnog through a fine-mesh strainer into a pitcher to ensure a perfectly smooth texture. Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. When ready to serve, pour into mugs, top with a dollop of whipped cream, and sprinkle with a bit of fresh nutmeg.
- Cook Time: 25 minutes (plus chilling time)