Ingredients:

  • 6 Large Egg Yolks
  • 1/2 cup (100g) Granulated Sugar
  • 2 cups (475ml) Whole Milk
  • 1 cup (235ml) Light Cream or Half-and-Half
  • 1 tsp Freshly Grated Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Sea Salt
  • 1/2 cup (120ml) Bourbon, Aged Rum, or Cognac (optional)

Instructions:

  1. Whisk yolks and sugar. Combine the 6 yolks and 1/2 cup sugar in a medium bowl until the mixture is pale yellow and falls in thick ribbons.
  2. Heat the milk base. In your saucepan, combine 2 cups milk, 1 tsp nutmeg, 1/2 tsp cinnamon, and a pinch of salt over medium heat.
  3. Steam the milk. Heat until tiny bubbles form at the edges and steam rises, but do not let it reach a rolling boil.
  4. Temper the eggs. Slowly ladle about 1/2 cup of the hot milk into the egg mixture while whisking constantly. Note: This warms the eggs gradually so they don't curdle.
  5. Combine everything. Pour the warmed egg mixture back into the saucepan with the remaining milk.
  6. Thicken the custard. Cook over low medium heat for about 5-8 minutes, stirring constantly with a wooden spoon.
  7. Check for doneness. Cook until the liquid coats the back of a spoon (it should reach 160°F or 71°C).
  8. Remove from heat. Stir in 1 tsp vanilla extract and 1 cup light cream immediately to stop the cooking.
  9. Strain and cool. Pour the mixture through a fine mesh strainer into a pitcher to ensure a silky finish.
  10. Add spirits (optional). Stir in 1/2 cup of your chosen alcohol if you are making an alcoholic eggnog recipe.
  11. Chill thoroughly. Refrigerate for at least 4 hours until completely cold and the flavors have melded.