Classic Creamy Eggnog Taste Christmas Cheer My Recipe

Instructions:

1. In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar until pale and slightly thickened.
2. In a medium saucepan, combine milk, cream, cinnamon, and nutmeg. Heat over medium heat, stirring occasionally, until just simmering. Do not boil!
3. Gradually drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This tempers the eggs, preventing them from scrambling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of a spoon (around 170-175°F or 77-79°C). Do not boil!
5. Immediately strain the eggnog base through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract.
6. In a clean, dry bowl, whisk egg whites until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue whisking until stiff, glossy peaks form.
7. Gently fold the whipped egg whites into the cooled eggnog base.
8. Stir in rum, brandy, or bourbon, if desired.
9. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld.
10. Serve chilled, garnished with freshly grated nutmeg.