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Classic Eggnog with Fresh Nutmeg

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A rich, custardy holiday drink made with gently heated egg yolks, heavy cream, and whole milk, finished with the aromatic punch of freshly grated nutmeg.

Ingredients

Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 whole nutmeg (for grating)
  • 1 cup dark rum, bourbon, or brandy (optional)

Instructions

  1. In a large mixing bowl, beat the 6 egg yolks and 1 cup sugar with a hand mixer or whisk for 3-4 minutes until pale, thick, and ribbony.
  2. In a medium heavy-bottomed saucepan, combine the 2 cups heavy cream and 1 cup whole milk. Heat over medium-low heat until steaming hot (approx. 160°F/71°C), stirring occasionally. Do not boil.
  3. Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
  4. Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
  5. Return the pot to low heat and stir constantly with a wooden spoon or spatula for 5-8 minutes until the mixture thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the 2 teaspoons vanilla extract and optional alcohol.
  7. Strain the eggnog through a fine-mesh sieve into a pitcher to remove any cooked bits.
  8. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
  9. Before serving, grate fresh nutmeg over each glass and stir gently.

Notes

Ensure eggs are fresh. Do not let the mixture boil or the eggs will scramble. If the eggnog is too thick after chilling, whisk in a splash of cold milk. Best served cold, but can be gently reheated for individual servings.

Nutrition

Keywords: eggnog, holiday recipe, nutmeg, custard, winter drink, Christmas, dairy, comfort food

Find it online: https://sizzlesprout.com/classic-eggnog-with-fresh-nutmeg-easy-holiday-recipe/