Creamy Homemade Eggnog

Steps

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1. 1
   Separate the eggs, ensuring all yolks are set aside (the whites will be used separately for topping if desired).
   ▶ ≈0:06
2. 2
   Whisk the yolks together with granulated sugar using an electric mixer or whisk until the mixture becomes pale, light, and thick with visible trails when the beaters pass through it.
   ▶ ≈0:26
3. 3
   In a medium saucepan, combine heavy cream and milk, add freshly grated nutmeg, and heat over medium heat until the mixture steams but does not come to a boil.
   ▶ ≈2:00
4. 4
   Temper the egg yolks by slowly whisking in half a cup of the hot milk mixture while whisking the yolks vigorously to warm them gradually and prevent curdling.
   ▶ ≈3:47
5. 5
   Return the tempered egg mixture to the remaining hot cream and milk, whisking continuously to combine thoroughly.
   ▶ ≈4:15
6. 6
   Return to medium-low heat and whisk constantly until the mixture thickens to a pourable custard consistency. Do not let it come to a boil, and continue stirring until it reaches 160°F for food safety.
   ▶ ≈4:50
7. 7
   Strain the hot eggnog through a fine sieve to remove any curdled bits and larger nutmeg pieces.
   ▶ ≈6:16
8. 8
   Whisk in the bourbon and vanilla extract, stirring well to combine all flavors.
   ▶ ≈6:41
9. 9
   Chill the eggnog in the refrigerator for at least 3 hours, or preferably a day or two ahead for best results.
   ▶ ≈7:11
10. 10
    If desired, whip the reserved egg whites on high speed until they form soft peaks. Just before serving, gently fold the whipped egg whites into the chilled eggnog to preserve the air and create a fluffy texture.
    ▶ ≈7:54
11. 11
    Pour the chilled eggnog into serving glasses and garnish with a sprinkle of cinnamon or freshly grated nutmeg. Serve and enjoy.
    ▶ ≈9:22