Ingredients
Scale
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/2 – 3/4 teaspoon freshly grated nutmeg
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 – 1 cup spiced rum
- 1 teaspoon pure vanilla extract
- more nutmeg for serving
Instructions
- In a small bowl combine the 1/2 cup of whole milk and the 1/2 cup of heavy cream. Set aside.
- In a medium bowl, whisk together egg yolks, sugar, and nutmeg until well combined and thickened slightly.
- In a medium saucepan, heat remaining milk and cream over medium heat until steaming.
- While whisking the egg and sugar mixture, slowly drizzle the steaming milk mixture into the egg mixture, tempering the eggs. Whisk until well combined.
- Add the milky egg mixture back to the saucepan and return to medium-low heat. Stirring often, whisk the mixture until is it slightly thickened and reaches about 175 degrees F. Do not overheat the mixture or it will curdle.
- Remove from heat and immediately stir in the milk and cream mixture you set aside earlier. Strain through a fine mesh strainer.
- Stir in 1/2 to 1 cup of spiced rum and pure vanilla extract.
- Chill thoroughly (about 6 hours) and serve very chilled with fresh nutmeg sprinkled on top.
- Eggnog will last up to 5 days in the refrigerator.
Nutrition
- Serving Size: 8
