Ingredients
Scale
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup bourbon, rum, or brandy (optional)
Instructions
- Step 1: In a large bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Step 2: Gradually whisk in the milk, heavy cream, nutmeg, cinnamon, and cloves.
- Step 3: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the milk and yolk mixture.
- Step 4: Stir in the bourbon, rum, or brandy (if using).
- Step 5: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Serve chilled, garnished with freshly grated nutmeg.
Notes
- Store leftover eggnog in an airtight container in the refrigerator for up to 3 days.
- Gently stir before serving, as some separation may occur during refrigeration.
- For a festive touch, garnish each serving with a sprinkle of cinnamon and a star anise.
- For richer flavor, infuse the milk with the spices over low heat before whisking with the yolks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American