Equipment
- Fine mesh strainer
- Clear mugs
- Instant-read digital thermometer
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon, for topping
- Alcohol, optional (see note)
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160°F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla, and alcohol if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover.
- Refrigerate until chilled. It will thicken as it cools. For a thinner, completely smooth consistency, blend with 1 or 2 tablespoons of milk until smooth.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.
Note: If you want to add alcohol, start with 1/4 cup brandy, bourbon, rum, or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste. Yield: about 4 cups.