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Classic Eggnog

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Notes

  • Step 1. Beat egg yolks: Beat egg yolks until thick and pale yellow. Gradually beat in some sugar until dissolved.
  • Step 2. Cook until thickened: Bring milk, some cream, and a bit of nutmeg to a simmer in a small saucepan. Whisking constantly, stream the warm milk into the egg mixture. Return to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and at 160°F. Pour into a bowl and stir in liquor if using. Cover and chill.
  • Step 3. Beat egg whites: Before serving, beat egg whites to soft peaks. Add remaining sugar and whip to firm peaks. Fold into chilled base.
  • Step 4. Whip cream: Whip remaining cream to stiff peaks, and fold all or half into eggnog, using the rest as garnish if desired.
  • Step 5. Garnish and serve: Garnish with nutmeg and serve.

Ingredients

  • 4 large eggs, separated
  • 1/3 cup, plus 1 Tbsp. granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream, divided
  • 1/2 tsp. freshly grated nutmeg, plus more for garnish
  • 1/3 cup bourbon, brandy, cognac, or rum, or to taste (optional)

Directions

  1. Combine egg yolks and sugar:

    Beat the egg yolks until thick and pale yellow in a medium-size bowl with a mixer set to high speed. Gradually add 1/3 cup sugar and continue beating until the sugar dissolves.

  2. Simmer milk mixture and combine with egg mixture:

    Stir together the milk, 1 cup cream, and 1/2 teaspoon nutmeg in a small saucepan. Bring just to a simmer over medium heat.                                                                  
    Whisking constantly, add the warm milk mixture to egg yolk mixture in a slow, steady stream. Pour into the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula until the mixture thickens slightly and reaches 160°F.

  3. Chill eggnog:

    Pour into a bowl or pitcher. Stir in the liquor, if using. Cover and refrigerate until chilled.

  4. Fold in egg whites:

    Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 tablespoon sugar and beat to firm peaks. Fold into the chilled mixture.

  5. Fold in whipped cream:

    Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog. (Alternatively, fold half the whipped cream into the chilled base and spoon the rest on top as garnish.)

  6. Serve:

    Serve chilled, garnished with nutmeg.Classic Eggnog