Ingredients:

  • 700 ml (3 cups) Whole Milk
  • 240 ml (1 cup) Heavy Cream
  • 6 Large Eggs, separated (yolks and whites)
  • 180 g (¾ cup) Granulated Sugar, divided (150g for yolks, 30g for whites)
  • ½ teaspoon Freshly Grated Nutmeg, plus more for garnish
  • ¼ teaspoon Ground Cinnamon
  • Pinch of Ground Cloves (optional)
  • 1 teaspoon Vanilla Extract
  • 120-240 ml (½ to 1 cup) Dark Rum, Brandy, or Bourbon (optional)

Instructions:

  1. Prepare Egg Yolks: Separate egg yolks from whites; place yolks in the large heatproof bowl and whites in the medium bowl (set whites aside for later). Add 150g (⅔ cup) of granulated sugar to the egg yolks. Whisk vigorously until the mixture is pale yellow and thick, resembling a light custard. This is crucial for a smooth nog!
  2. Infuse Dairy & Spices: In the heavy-bottomed saucepan, combine whole milk, heavy cream, ½ tsp nutmeg, cinnamon, and optional cloves. Heat over medium heat, stirring occasionally, until just simmering around the edges (don't boil!). Remove from heat.
  3. Temper the Yolks: Slowly drizzle about ½ cup (120ml) of the hot milk mixture into the whisked egg yolks, whisking continuously and vigorously to prevent scrambling. This warms the eggs gently. Gradually pour the warmed egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.
  4. Cook the Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens enough to coat the back of a spoon and registers 71°C (160°F) on an instant-read thermometer. Do not boil, or you'll have scrambled eggnog! Immediately remove from heat and stir in the vanilla extract.
  5. Strain & Chill: Pour the cooked custard through a fine-mesh sieve into a clean large bowl or directly into your storage container. This removes any potential cooked egg bits and ensures a super smooth texture. Cover the surface directly with cling film (to prevent a skin from forming) and refrigerate for at least 4 hours, or ideally overnight, until thoroughly chilled. This allows the flavours to meld beautifully.
  6. Whip Egg Whites (Optional but Recommended): Just before serving, use a clean whisk (or electric mixer) to whip the reserved egg whites until frothy. Gradually add the remaining 30g (⅛ cup) granulated sugar and continue whipping until soft peaks form.
  7. Assemble & Serve: If using, stir in the rum, brandy, or bourbon into the chilled eggnog base. Gently fold in the whipped egg whites for an extra light and airy texture. (Alternatively, you can skip the whites and serve it as a thicker, richer drink). Ladle into festive glasses, sprinkle generously with freshly grated nutmeg, and perhaps a cinnamon stick for a bit of panache.