Ingredients
Scale
- 4 large egg yolks (fresh)
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon ground nutmeg (freshly grated is best)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Optional: 2-4 ounces of bourbon, dark rum, or brandy
- Garnish: Cinnamon sticks and extra nutmeg
Instructions
- In a medium-sized mixing bowl, combine the egg yolks and the granulated sugar. Whisk them vigorously by hand or with an electric mixer until the mixture becomes pale yellow and slightly fluffy. This step incorporates air and ensures the sugar dissolves properly, creating a smooth foundation for your drink.
- In a medium saucepan, combine the whole milk, heavy cream, ground nutmeg, cinnamon, and a pinch of salt. Place the pan over medium heat. Stir the mixture occasionally to prevent a skin from forming. Heat the liquid until it reaches a gentle simmer—look for small bubbles forming around the edges of the pan—but do not let it reach a rolling boil.
- To prevent the eggs from scrambling, you must temper them. Slowly pour about half a cup of the hot milk mixture into the egg yolk bowl while whisking constantly. Once combined, gradually pour the egg mixture back into the saucepan with the remaining milk. Continue to cook on low heat for 2-3 minutes, stirring constantly with a wooden spoon until the liquid thickens enough to coat the back of the spoon.
- Remove the saucepan from the heat. Stir in the vanilla extract and your choice of alcohol if you are making a “spiked” version. If you prefer a non-alcoholic drink, simply skip the spirits. Pour the eggnog into mugs and serve warm, or transfer it to a pitcher and refrigerate if you prefer it cold. Garnish each serving with a sprinkle of fresh nutmeg and a cinnamon stick for a beautiful presentation.
- Cook Time: 15 minutes