Classic Eggnog

Total Time:
3 hr 20 min
15 min
3 hr
5 min

4 to 6 servings
  • 2 large eggs plus 1 egg yolk
  • 1/2 cup sugar
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly grated nutmeg, plus more for topping
  • 1/2 cup cold rum or brandy (optional)
  • Cinnamon sticks, for serving
  • Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)

  • Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.

  • Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk in the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

  • Photograph by Levi Brown

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