Classic Eggnog

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Many historians believe eggnog evolved from a medieval drink called posset, a spiced milky-ale concoction, before morphing into the spirit-spiked dairy drink in Colonial America we are more familiar with today. This version cooks the eggs for added food safety, and also lets you keep it in the refrigerator longer.
Level: Easy
Total: 3 hr 20 min
Active: 20 min
Yield: 4 to 6 servings
Level: Easy
Total: 3 hr 20 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

  1. 2 large eggs, plus 1 egg yolk
  2. 1/2 cup sugar
  3. 2 1/2 cups milk
  4. 1 cup heavy cream
  5. 1/2 teaspoon pure vanilla extract
  6. 1/4 teaspoon freshly grated nutmeg, plus more for garnish
  7. 1/2 cup cold rum or brandy (optional)
  8. Cinnamon sticks, for garnish

Instructions

  1. Whisk the whole eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165˚ F, about 5 minutes. (Do not boil or the eggs will curdle.)
  2. Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour, then cover and refrigerate until cold, at least 2 hours or up to 1 week.
  3. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk in the chilled eggnog mixture, then whisk in the rum, if using. Pour into glasses and garnish with nutmeg and cinnamon sticks.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 340
Total Fat 20 g
Saturated Fat 12 g
Carbohydrates 23 g
Dietary Fiber 0 g
Sugar 23 g
Protein 6 g
Cholesterol 151 mg
Sodium 84 mg
Serving Size 1 of 6 servings
Calories 340
Total Fat 20 g
Saturated Fat 12 g
Carbohydrates 23 g
Dietary Fiber 0 g
Sugar 23 g
Protein 6 g
Cholesterol 151 mg
Sodium 84 mg

 

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