Classic American Eggnog

• Whole milk2 cups
• Freshly grated nutmeg1/2 teaspoon, plus more for garnish
• Granulated sugar3/4 cup
• Egg white2 large (optional, for froth)
• Heavy cream1 cup
• Egg yolk6 large
• Vanilla extract1 teaspoon

How to Make It

• 1

  In a large bowl, whisk together 6 large egg yolks with 3/4 cup (150g) of granulated sugar until the mixture is light yellow and thick, forming ribbons when the whisk is lifted. This thorough whisking ensures a smooth custard base.

• 2

  In a medium saucepan, combine 2 cups (480ml) of whole milk and 1 cup (240ml) of heavy cream. Heat over medium heat, stirring occasionally, until the mixture is hot and just barely simmering around the edges – do not boil.

• 3

  Gradually temper the egg yolk mixture: slowly pour about half a cup of the hot milk mixture into the egg yolks while continuously whisking vigorously. This prevents the eggs from scrambling. Then, pour the warmed egg yolk mixture back into the saucepan with the remaining hot milk and cream.

• 4

  Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the eggnog thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not let it boil, or the custard will curdle. This takes about 8-10 minutes.

• 5

  Remove the saucepan from the heat and stir in 1 teaspoon (5ml) of vanilla extract and 1/2 teaspoon (2.5ml) of freshly grated nutmeg. Pour the eggnog through a fine-mesh sieve into a clean bowl or pitcher to ensure a silky smooth texture.

• 6

  Cover the eggnog tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggnog to thicken further.

• 7

  Before serving, if desired for extra frothiness, you can lightly whisk 2 large egg whites (optional) until soft peaks form and gently fold them into the chilled eggnog. Serve in festive mugs or glasses, garnished with an extra sprinkle of freshly grated nutmeg.