- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- 1/4 teaspoon ground cinnamon
- Optional: 1/2 cup bourbon or rum (for an adult version)
- Prepare the Eggnog Base:
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it reaches a simmer, but avoid boiling.
- Whisk the Egg Yolks:
- In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and slightly thick.
- Temper the Eggs:
- Slowly pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking continuously. This process, called tempering, prevents the eggs from curdling.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
- Cook the Eggnog:
- Cook the eggnog mixture over medium heat, stirring continuously with a wooden spoon or heat-resistant spatula. Continue cooking until the mixture thickens enough to coat the back of the spoon, but do not let it boil.
- Remove the saucepan from heat and stir in the vanilla extract, ground nutmeg, and ground cinnamon.
- Optional: Add Alcohol (Adult Version):
- If you’re making an adult version, stir in bourbon or rum at this stage.
- Chill the Eggnog:
- Allow the eggnog to cool to room temperature, then refrigerate it for at least 4 hours or overnight to chill thoroughly.
- Before serving, give the eggnog a good stir. Pour it into glasses and sprinkle a pinch of ground nutmeg on top for garnish.
- Preparation and cooking: 20-25 minutes
- Chilling: 4 hours or overnight
Serving Size: This recipe yields approximately 6 servings.