Ingredients:

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

Instructions:

  1. In a heatproof bowl, whisk the egg yolks and sugar together until pale and thickened.
  2. In a medium saucepan, combine the milk, cream, and nutmeg. Heat over medium heat until it just comes to a simmer (small bubbles around the edge). Do not boil!
  3. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly. This will temper the eggs and prevent them from scrambling.
  4. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. (Approx. 170-175°F/77-79°C).
  5. Strain the mixture through a fine-mesh sieve (if desired) into a clean bowl. Stir in the vanilla extract and alcohol (if using).
  6. In a clean bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the whipped egg whites into the cooled egg yolk mixture.
  8. Cover the eggnog and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  9. Serve chilled, garnished with a sprinkle of nutmeg and a cinnamon stick (optional).