Classic Homemade Eggnog

Instructions

1. 1

   Separate the Eggs, placing the yolks in a medium heatproof Mixing Bowl and the whites in a large, clean Mixing Bowl. Set the whites aside at room temperature.

2. 2

   Whisk the Egg yolks with 1/2 cup of Sugar until the mixture turns pale yellow and slightly thickened, about 2 minutes.

3. 3

   In a medium Saucepan over medium heat, combine the Whole Milk and 1 cup of Heavy Cream. Heat until steaming and just beginning to simmer around the edges — do not boil. Remove from heat.

4. 4

   Temper the Eggs: very slowly pour about 1/2 cup of the hot Milk mixture into the Egg yolk mixture in a thin, steady stream, whisking constantly. This gradually raises the temperature of the Eggs without scrambling them.

5. 5

   Pour the tempered Egg mixture back into the Saucepan with the remaining Milk mixture, whisking to combine. Return to medium-low heat and cook, stirring constantly with a Wooden Spoon or Spatula, until the custard thickens enough to coat the back of a spoon and reaches 160°F on an Meat Thermometer, about 5–7 minutes. Do not let it boil.

6. 6

   Remove from heat and stir in the Vanilla Extract, Nutmeg, Cinnamon, and Salt. If desired, stir in the Bourbon / Rum / Brandy now. Pour the custard through a Sieve into a large Mixing Bowl or Pitcher (Large) to remove any cooked Egg bits.

7. 7

   Press a sheet of Plastic Wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 2 hours or up to overnight.

8. 8

   Once the custard is fully chilled, beat the reserved Egg whites with a Hand Mixer or Stand Mixer on medium speed until foamy. Gradually add the remaining 1/4 cup of Sugar and continue beating until soft, glossy peaks form.

9. 9

   Gently fold the whipped Egg whites into the chilled custard base using a Spatula, using wide, sweeping motions until just incorporated. This gives the eggnog its signature light, airy body.

10. 10

    In a separate Mixing Bowl, beat the Heavy Cream cold with the Powdered Sugar until soft peaks form.

11. 11

    Ladle or pour the eggnog into glasses or a punch Bowl. Top each serving with a dollop of whipped Heavy Cream and a fresh grating of Nutmeg. Serve immediately and enjoy!