Rich and creamy, fresh eggnog makes you feel like you’re sipping on vanilla custard—so good that you’ll never go back to the premade versions in the grocery dairy case. Spike it with your favorite spirit, such as brandy, bourbon, rum, or whisky, if desired.
Ingredients
- 2 large eggs plus 4 yolks
- 1/2 cup brown sugar
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon freshly ground nutmeg, plus more for sprinkling
- 1/2 teaspoon cinnamon, plus more for sprinkling
- 1 teaspoon vanilla
- Pinch of fine sea salt
Directions
Step 1
Whisk the eggs and yolks and sugar together in a medium bowl until well blended; set aside. In a saucepan over medium heat, slowly bring the milk and cream to a simmer. Ladle a small amount into the eggs to temper them, then slowly transfer the egg mixture back to the saucepan. Cook, whisking continuously, until it reaches 160°F on an instant read thermometer (the temperature it takes to “cook” the eggs); don’t let it reach a boil.
Step 2
Take the saucepan off the heat and stir in the nutmeg, cinnamon, vanilla, and salt. For the smoothest eggnog, strain it through a fine sieve into a heat-safe pitcher. When it comes to room temperature, cover and place in the fridge until cold and thickened (you can do this up to three days in advance).
Step 3
To serve, pour into festive glasses, sprinkle on more cinnamon, and grate more nutmeg right over the top.
Yields 4 drinks