Ingredients:
Eggs
Sugar
Milk
Heavy cream
Spices (nutmeg, cinnamon, cloves)
Vanilla extract
Alcohol (rum, bourbon, brandy - optional)
Instructions:
Whisk egg yolks and sugar: In a large bowl, whisk together egg yolks and sugar until light and fluffy.
Heat milk and spices: In a saucepan over medium heat, combine milk, cream, nutmeg, cinnamon, cloves (if using), and a pinch of salt. Heat the mixture until simmering, but do not boil.
Temper the eggs: Slowly whisk the hot milk mixture into the egg yolk mixture, a little at a time, to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan.
Cook and thicken: Cook the mixture over medium heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C) on a thermometer. Do not let it boil.
Strain and cool: Remove the saucepan from heat and strain the mixture to remove any spices. Let it cool completely.
Stir in remaining ingredients: Once cool, stir in the remaining vanilla extract and alcohol (if using). Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
Serve and enjoy: Chill glasses and serve the eggnog garnished with grated nutmeg, whipped cream, or cinnamon sticks (optional).
Tips:
Use pasteurized eggs to avoid the risk of salmonella poisoning.
You can adjust the amount of sugar and spices to your taste.
If you don't want to use alcohol, you can omit it or substitute it with non-alcoholic options like rum extract or maple syrup.
For an extra-thick eggnog, you can fold in some whipped cream before serving.