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Traditional Eggnog Recipe

American · Beverage · 25 min total

A rich, creamy, and spiced holiday drink made with eggs, milk, cream, and a touch of rum or bourbon. This classic recipe is perfect for festive gatherings.

Ingredients

• 6 large eggs, separated
• 1/2 cup granulated sugar, divided
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup dark rum or bourbon (optional)

Instructions

1. In a large bowl, beat egg yolks with 1/4 cup sugar until thick and pale, about 3 minutes.
2. In a medium saucepan, combine milk, cream, vanilla, nutmeg, cinnamon, and salt. Heat over medium until steaming, do not boil.
3. Slowly whisk the hot milk mixture into the egg yolks, a little at a time, to temper the eggs.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F/77°C), about 5-8 minutes. Do not let it boil.
5. Remove from heat and stir in rum or bourbon if using. Let cool slightly, then refrigerate until chilled, at least 2 hours.
6. In a clean bowl, beat egg whites with remaining 1/4 cup sugar until stiff peaks form.
7. Fold the beaten egg whites into the chilled custard until well combined.
8. Serve cold, garnished with a sprinkle of nutmeg.

Tips

• For a non-alcoholic version, omit the rum/bourbon and add an extra 1/2 teaspoon vanilla extract.
• Eggnog can be stored in the refrigerator for up to 3 days. Stir before serving.
• Use fresh nutmeg for the best flavor.

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