Classic Eggnog Recipe
A decadent and boozy holiday icon.
- 8 egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/2 tsp ground nutmeg
- 1/2 tsp ground mace
- Pinch cloves
- 1/4 cup bourbon
- 1/4 cup dark rum
- Beat 8 egg yolks with 3/4 cup sugar until light. Meanwhile, scald 2 cups milk and 2 cups heavy cream.
- Beat a little of the hot cream mix into the yolks to temper them, then add rest of the cream to the yolks. Heat in a nonreactive pot until the mixture visibly thickens at about 165°F. Do not boil.
- Remove from the heat and whisk in 1 1/2 teaspoons freshly ground nutmeg, 1/2 teaspoon ground mace, a pinch of ground cloves, 1/4 cup bourbon, and 1/4 cup dark rum. Serve in small punch cups and top with freshly grated nutmeg.
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