Capital Eggnog

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 3 hr 40 min
  • Cook: 30 min
  • Yield: 12 to 16 servings
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6 cups whole milk

2 cups heavy cream

1/8 teaspoon freshly grated nutmeg, plus more for sprinkling

12 large pasteurized egg yolks

2 cups sugar

Bourbon or praline- flavored liqueur (optional)


  1. Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm.
  2. Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes.
  3. Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg.
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