Ingredients:

  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 2 cups (475 ml) whole milk
  • 1 cup (235 ml) heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) bourbon, dark rum, or brandy (optional)

Instructions:

  1. Carefully separate the egg yolks from the whites into two separate bowls.
  2. In the bowl with the yolks, whisk in the sugar until pale and slightly thickened.
  3. In the saucepan, combine the milk, cream, nutmeg, and cinnamon. Heat over medium heat until just simmering – don't let it boil!
  4. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture while whisking constantly. Repeat this process several times, gradually increasing the amount of hot milk you add.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. A thermometer should read about 160°F (71°C).
  6. If you want an extra-smooth eggnog, strain the mixture through a fine-mesh sieve.
  7. Remove from heat and stir in the vanilla extract and bourbon/rum/brandy (if using).
  8. In a separate bowl, whip the egg whites to soft peaks. Gently fold the whipped egg whites into the cooled eggnog mixture for a lighter, frothier texture.
  9. Cover the eggnog and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  10. Before serving, give it a good stir. Garnish with a sprinkle of nutmeg and a cinnamon stick.