Eggnog

Ingredients

• 6 large eggs
• 1 cup (around 235ml) of sugar
• 1 cup (around 235ml) of heavy cream
• 1 cup (around 235ml) of whole milk
• 1/4 (around 60ml) cup of dark rum (optional)
• 1/4 (around 60ml) cup of brandy (optional)
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of ground nutmeg, plus more for garnish

Instructions

1. In a large bowl, whisk together the egg yolks and sugar until light and fluffy.
2. In a medium saucepan, heat the heavy cream and milk over medium heat until it simmers.
3. Slowly whisk the hot milk mixture into the egg yolk mixture.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly.
5. Strain the custard through a fine-mesh strainer into a bowl
6. In a clean, dry bowl, whisk the egg whites until stiff peaks form.
7. Gently fold the whipped egg whites into the custard.
8. Stir in the rum, brandy, vanilla extract, and nutmeg.
9. Chill the eggnog in the refrigerator for at least 2 hours, or overnight.
10. Pour the eggnog into glasses, sprinkle with additional nutmeg, and serve.

Notes

• For a richer eggnog, use half-and-half instead of whole milk.
• If you don’t want to use alcohol, you can omit the rum and brandy.
• You can also add a pinch of ground cinnamon or cloves to the custard for extra flavor.
• For a thicker eggnog, you can chill it for longer or freeze it slightly before serving.