Ingredients:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Optional: 1/2 cup to 1 cup of your preferred spirit (rum, brandy, bourbon)
Instructions:
- Separate Eggs: In a mixing bowl, separate the egg yolks from the whites. Set the whites aside for another use or discard.
- Beat Yolks with Sugar: Whisk the egg yolks together with the granulated sugar until the mixture becomes smooth and light in color.
- Combine Ingredients: In a saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it is just about to simmer. Do not let it boil.
- Temper the Eggs: Slowly pour a small amount of the hot milk mixture into the egg yolk mixture while whisking continuously. This is to temper the eggs, preventing them from scrambling.
- Combine All: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring constantly.
- Cook to Thicken: Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This is usually around 160°F (71°C), but be cautious not to let it boil.
- Add Flavorings: Remove the mixture from heat and stir in vanilla extract, ground nutmeg, and ground cinnamon. If you’re adding a spirit, incorporate it at this stage.
- Chill: Allow the Eggnog to cool to room temperature, then refrigerate it for at least 2-4 hours, or preferably overnight.
- Serve: Before serving, give the Eggnog a good stir. Optionally, garnish with a sprinkle of nutmeg on top.