My Holiday Eggnog

Makes about 6 cups

Whatcha Need

• 6 large eggs, separated
• ¾ cup granulated sugar
• 1½ cups whole milk
• 1½ cups heavy cream
• Pinch of sea salt
• ½ teaspoon freshly grated nutmeg, plus more for serving
• 1 teaspoon vanilla extract
• 1 cup rum, bourbon, or brandy (optional)

Whatcha Do

1. In a large bowl, whisk the egg yolks and ¾ cup sugar until light and creamy. Reserve the egg whites.
2. Place the milk, heavy cream, salt, and nutmeg in a saucepan over medium-high heat. Stir often until the mixture comes to a slow simmer.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and heat until it begins to thicken (or it reaches 160℉ on an instant-read thermometer).
4. Remove the pan from the heat and stir in the vanilla extract and alcohol.
5. Pour the eggnog through a fine-mesh strainer into a bowl. Cover with plastic wrap and refrigerate until well chilled. The eggnog will thicken as it cools. If it becomes too thick, whisk in additional milk, 1 tablespoon at a time, until you reach the desired consistency.
6. Serve eggnog in mugs or Irish coffee glasses with a sprinkle of nutmeg.

Notes:

• • If you’d rather skip tempering the egg yolks, use pasteurized eggs and whisk the hot milk directly into the eggs and sugar.
• • For a lighter, frothier version, whip the reserved egg whites to soft peaks while slowly adding ¼ cup granulated sugar. Fold them into the chilled eggnog just before serving, or spoon them on top like cappuccino foam.
• • Omit the booze and allow guests to spike their own servings, if they wish.
• • Store eggnog covered in the refrigerator for up to 3 days if made without alcohol, or up to 1 week if prepared with alcohol. Always stir before serving, as it may thicken as it sits.
• • Eggnog can be made up to 24 hours in advance. In fact, the flavors improve as it rests, making it a perfect make-ahead holiday drink.