Ingredients:

  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 2 cups (475ml) whole milk
  • 1 cup (235ml) heavy cream (36% milkfat or higher)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, freshly grated if possible
  • 1/2 cup (120ml) bourbon, rum, or brandy (or a combination) – optional
  • Freshly grated nutmeg, for garnish
  • Cinnamon sticks, for garnish (optional)

Instructions:

  1. Carefully separate the egg yolks from the whites, placing them in separate bowls.
  2. In a medium bowl, whisk together the egg yolks and sugar until light and pale yellow.
  3. In a medium saucepan, combine the milk, heavy cream, and salt. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
  4. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly. This tempers the yolks and prevents them from scrambling.
  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 slightly and coats the back of a spoon (about 5-8 minutes). The temperature should reach around 160°F (71°C). Do not boil.
  6. Remove from heat and strain the eggnog through a fine-mesh sieve or strainer into a clean bowl or pitcher. This removes any cooked egg bits.
  7. Stir in the vanilla extract and nutmeg.
  8. If using, stir in the bourbon, rum, or brandy.
  9. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  10. Just before serving, beat the egg whites until stiff peaks form. Gently fold them into the eggnog for a lighter, foamier texture. Note: Using raw egg whites carries a risk of salmonella. Use pasteurized egg whites if concerned.
  11. Pour into glasses and garnish with freshly grated nutmeg and a cinnamon stick (if desired).