Amazing Eggnog Recipe

Separate 6 eggs, keeping the yolks and setting the whites aside.

Add 1 cup of granulated sugar to the yolks and mix with an electric mixer until pale and thick.

In a medium pan, combine 1 cup of heavy cream and up to 2 cups of milk over medium heat until steamy, but not boiling.

Grate about 1/4 teaspoon of nutmeg and add it to the milk mixture, whisking occasionally to prevent scorching.

Take half a cup of the hot milk mixture and whisk it into the egg yolks to temper them, then return the mixture to the pan.

Cook the mixture over medium-low heat, whisking constantly until it thickens and reaches 160°F.

Strain the mixture through a sieve to remove any curdled bits and nutmeg pieces.

Add 1 cup of bourbon (or rum or brandy) and 1 tablespoon of vanilla extract to the strained mixture and whisk to combine.

Chill the eggnog in the fridge.

For a fluffier eggnog, beat the reserved egg whites on high until frothy with soft peaks, then fold into the chilled eggnog.

Equipment Needed

Allergens