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Eggnog for Christmas, recipe by Stacy Lyn Harris

Old-Fashioned Homemade Eggnog

This eggnog recipe will leave you with the perfect holiday treat: light, velvety, smooth, and delicious!
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Course Drinks, Snack
Cuisine American

Ingredients
  

  • 6 egg yolks
  • 6 egg whites
  • 1/3 cup sugar plus 2 tablespoons
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg plus extra for serving
  • 1 cup heavy cream

Instructions
 

  • Using a stand mixer with a whisk attachment, beat the egg yolks until they are lemon-colored. Slowly add the 1/3 cup of sugar until dissolved. Turn the mixer down to medium speed and add the milk, vanilla, and nutmeg until thoroughly mixed. Remove mixture to a large bowl.
  • Combine the cream and 1 tablespoon of sugar in a new bowl and whisk until the cream forms soft peaks. Fold the whipped cream into the bowl with the eggnog mixture.
  • Clean the bowl, making sure to remove any moisture, and beat the egg whites in the clean bowl until soft peaks form. Gradually add in the last tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Cover and refrigerate for at least one hour.
  • Transfer the eggnog to a punch bowl. Serve in individual glasses or mugs with a pinch of nutmeg over the top. I use a microplane to grate fresh nutmeg.

Notes

Note: Use the very freshest of egg. Consuming raw or undercooked eggs can increase your risk of contracting food-borne illnesses. This rarely happens, but I want you to be aware. If you are worried about food-borne illness, bring the eggs up to a temperature that kills any bacteria. Whisk egg yolks in a bowl until they are the color of lemons. Bring the milk  and cream up to a simmer. Whisk about a fourth of a cup of the warm milk into the eggs, gradually adding all of the milk until well blended. Pour the egg mixture into the saucepan and place back over medium heat until thickened. Remove from the heat and add vanilla, and add the liquor if you are serving it spiked. Cover, place in the refrigerator, and chill for at least an hour before serving.
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