How Do You Make Eggnog My Easy Festive Recipe

Instructions:

1. Whisk together egg yolks and sugar in a heatproof bowl until pale and slightly thickened.
2. In a saucepan, combine milk, cream, vanilla bean (or extract), and salt. Heat over medium heat until just simmering. Watch carefully to prevent scorching!
3. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling. This is crucial!
4. Continue adding the hot milk mixture in a slow stream until the egg yolk mixture is warmed.
5. Pour the tempered egg yolk mixture back into the saucepan.
6. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon. Do not boil! Aim for a temperature of around 160-170°F (71-77°C).
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
8. If using a vanilla bean, remove it at this stage.
9. Place the bowl in an ice bath (or refrigerate) and cool the custard completely, stirring occasionally to prevent a skin from forming.
10. In a separate bowl, whip the remaining chilled heavy cream until soft peaks form.
11. Gently fold the whipped cream into the cooled custard.
12. Stir in the bourbon, rum, or brandy (if using).
13. Refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld.
14. Ladle into glasses and garnish with freshly grated nutmeg before serving.