1Separate six eggs, reserving both yolks and whites.
2Separate six eggs, reserving both yolks and whites.
3Separate six eggs, reserving both yolks and whites.
4Combine egg yolks with one cup of granulated sugar.
5Combine egg yolks with one cup of granulated sugar.
6Combine egg yolks with one cup of granulated sugar.
7Mix the egg yolk and sugar mixture with a whisk or electric mixer until pale, thick, and fluffy, showing visible trails when the beaters move through.
8Mix the egg yolk and sugar mixture with a whisk or electric mixer until pale, thick, and fluffy, showing visible trails when the beaters move through.
9Mix the egg yolk and sugar mixture with a whisk or electric mixer until pale, thick, and fluffy, showing visible trails when the beaters move through.
10In a medium thick-walled pot, combine one cup of heavy cream and up to two cups of milk, along with a quarter teaspoon of freshly grated nutmeg.
11In a medium thick-walled pot, combine one cup of heavy cream and up to two cups of milk, along with a quarter teaspoon of freshly grated nutmeg.
12In a medium thick-walled pot, combine one cup of heavy cream and up to two cups of milk, along with a quarter teaspoon of freshly grated nutmeg.
13Heat the cream and milk mixture over medium heat until steamy but not boiling, whisking occasionally to prevent scalding.
14Heat the cream and milk mixture over medium heat until steamy but not boiling, whisking occasionally to prevent scalding.
15Heat the cream and milk mixture over medium heat until steamy but not boiling, whisking occasionally to prevent scalding.
16Temper the egg yolk mixture by whisking vigorously while slowly drizzling in half a cup of the hot milk mixture.
17Temper the egg yolk mixture by whisking vigorously while slowly drizzling in half a cup of the hot milk mixture.
18Temper the egg yolk mixture by whisking vigorously while slowly drizzling in half a cup of the hot milk mixture.
19Return the tempered egg yolk mixture to the pot with the remaining warm milk and cream, whisking constantly.
20Return the tempered egg yolk mixture to the pot with the remaining warm milk and cream, whisking constantly.
21Return the tempered egg yolk mixture to the pot with the remaining warm milk and cream, whisking constantly.
22Cook the mixture over medium-low heat, whisking constantly with a narrow whisk, until it thickens and reaches 160 degrees Fahrenheit.
23Cook the mixture over medium-low heat, whisking constantly with a narrow whisk, until it thickens and reaches 160 degrees Fahrenheit.
24Cook the mixture over medium-low heat, whisking constantly with a narrow whisk, until it thickens and reaches 160 degrees Fahrenheit.
25Strain the thickened eggnog through a sieve into a bowl to remove any curdled bits or large nutmeg pieces.
26Strain the thickened eggnog through a sieve into a bowl to remove any curdled bits or large nutmeg pieces.
27Strain the thickened eggnog through a sieve into a bowl to remove any curdled bits or large nutmeg pieces.
28Stir in at least one cup of bourbon, rum, or brandy, and one tablespoon of vanilla.
29Stir in at least one cup of bourbon, rum, or brandy, and one tablespoon of vanilla.
30Stir in at least one cup of bourbon, rum, or brandy, and one tablespoon of vanilla.
31Chill the eggnog in the refrigerator for at least three hours, or ideally a day or two, before serving.
32Chill the eggnog in the refrigerator for at least three hours, or ideally a day or two, before serving.
33Chill the eggnog in the refrigerator for at least three hours, or ideally a day or two, before serving.
34Just before serving, whip the six reserved egg whites on high speed until frothy, fluffy, and soft peaks form.
35Just before serving, whip the six reserved egg whites on high speed until frothy, fluffy, and soft peaks form.
36Just before serving, whip the six reserved egg whites on high speed until frothy, fluffy, and soft peaks form.
37Gently fold the whipped egg whites into the chilled eggnog mixture, preserving as many bubbles as possible.
38Gently fold the whipped egg whites into the chilled eggnog mixture, preserving as many bubbles as possible.
39Gently fold the whipped egg whites into the chilled eggnog mixture, preserving as many bubbles as possible.
40Ladle the eggnog into glasses and garnish with a sprinkle of cinnamon or nutmeg.
41Ladle the eggnog into glasses and garnish with a sprinkle of cinnamon or nutmeg.
42Ladle the eggnog into glasses and garnish with a sprinkle of cinnamon or nutmeg.