# Creamy Eggnog

This recipe provides a rich and creamy eggnog, perfect for the holidays, with options for thickness and alcohol content.

- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 6 eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 0.25 teaspoon freshly grated nutmeg
- 1 cup bourbon, rum, or brandy
- 1 tablespoon vanilla
- cinnamon or nutmeg for garnish

## Instructions

1. Separate six eggs, reserving both yolks and whites.
2. Combine egg yolks with one cup of granulated sugar.
3. Mix 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.
4. In 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.
5. Heat the cream and milk mixture over medium heat until steamy but not boiling, whisking occasionally to prevent scalding.
6. Temper the egg yolk mixture by whisking vigorously while slowly drizzling in half a cup of the hot milk mixture.
7. Return the tempered egg yolk mixture to the pot with the remaining warm milk and cream, whisking constantly.
8. Cook the mixture over medium-low heat, whisking constantly with a narrow whisk, until it thickens and reaches 160 degrees Fahrenheit.
9. Strain the thickened eggnog through a sieve into a bowl to remove any curdled bits or large nutmeg pieces.
10. Stir in at least one cup of bourbon, rum, or brandy, and one tablespoon of vanilla.
11. Chill the eggnog in the refrigerator for at least three hours, or ideally a day or two, before serving.
12. Just before serving, whip the six reserved egg whites on high speed until frothy, fluffy, and soft peaks form.
13. Gently fold the whipped egg whites into the chilled eggnog mixture, preserving as many bubbles as possible.
14. Ladle the eggnog into glasses and garnish with a sprinkle of cinnamon or nutmeg.

## Equipment

- whisk
- electric mixer
- medium pan
- thick walled pot
- microplane
- sieve
- narrow whisk
- balloon whisk
- thermometer

## Tips

- Use a thick-walled pot to prevent scorching the milk.
- Use a narrow whisk to get into the corners of the pot when stirring milk mixtures.
- Strain the eggnog through a sieve to remove any curdled bits and large pieces of nutmeg.
- Chill the eggnog for at least three hours, or ideally a day or two, before serving.
- For a fluffy eggnog, fold in whipped egg whites or whipped cream just before serving.

## Source

- Original video: https://youtu.be/dUZ7tX8WIL8?si=9KLWqo-YSalFhqhG
- Recipe page: https://www.cliprecipe.com/recipe/b0867f6c-6b3c-46fe-9727-e19aba6ff765
- Extracted: 2025-12-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt