How to make it
6 steps. Take it one step at a time.
Whisk the egg yolks and granulated sugar together
In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is light and creamy.
Combine the milk, heavy cream, nutmeg, and salt
In a saucepan over medium heat, combine the milk, heavy cream, nutmeg, and salt. Stir often until the mixture begins to simmer (do not let it reach a full boil).
5 minAdd a big spoonful of the hot milk mixture
Add a big spoonful of the hot milk mixture to the egg yolks while whisking constantly. Repeat this tempering process with several more spoonfuls to warm the eggs without scrambling them. Once warmed, slowly pour the egg mixture back into the saucepan.
Cook the mixture
Cook the mixture over low heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C) on a thermometer. It should be thick enough to coat the back of a spoon.
5 minRemove from heat
Remove from heat and stir in the vanilla extract. Pour the eggnog through a fine-mesh strainer into a pitcher or bowl to ensure a perfectly smooth texture.
Cover and refrigerate
Cover and refrigerate until completely chilled, at least 2 hours or overnight. Serve cold with an extra sprinkle of nutmeg on top.
2 hr
A little kitchen wisdom
For a more traditional version, you can add 1/2 cup of bourbon, rum, or brandy after the mixture has cooled. Always use fresh eggs for the best texture.
