Ingredients:

  • 4 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup bourbon, rum, or brandy (optional)

Instructions:

  1. Separate the egg yolks and egg whites into separate bowls.
  2. In a large bowl, whisk together the egg yolks and ½ of the sugar until pale yellow and slightly thickened.
  3. In a saucepan, combine the milk, cinnamon, and nutmeg. Heat over medium heat until just simmering, stirring occasionally. Don't let it boil!
  4. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs (prevent scrambling). Repeat this process several times.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (or reaches 160°F/71°C on a thermometer).
  6. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the heavy cream and vanilla extract.
  7. In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to whisk until stiff, glossy peaks form.
  8. Gently fold the whipped egg whites into the eggnog base.
  9. Cover and chill the eggnog in the refrigerator for at least 1 hour (preferably overnight) to allow the flavors to meld.
  10. Stir in your choice of bourbon, rum, or brandy just before serving (optional).
  11. Ladle into glasses, garnish with a sprinkle of nutmeg, and enjoy this Classic Homemade Eggnog!