Ingredients:

  • 3 cups Whole Milk (full-fat)
  • 1 1/2 cups Heavy Cream (35% Fat, divided)
  • 1/2 tsp freshly grated Whole Nutmeg, plus extra for garnish
  • Pinch Salt
  • 6 Large Egg Yolks
  • 3/4 cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Dark Rum (e.g., Myers's), or to taste
  • 1/4 cup Brandy or Cognac
  • 3 Large Egg Whites (reserved, optional)
  • 2 tbsp Powdered Sugar (optional, for whipping)

Instructions:

  1. Prepare the Dairy Base: Combine 3 cups of milk, 1 cup of heavy cream, salt, and nutmeg in a heavy-bottomed saucepan. Heat over medium heat until small bubbles form around the edges and the mixture is steamy (do not boil). Remove from heat and set aside to infuse.
  2. Temper the Egg Yolks: In a large bowl, whisk the 6 egg yolks and granulated sugar together vigorously until the mixture is pale yellow, thick, and forms a ribbon. Slowly and steadily ladle about one cup of the hot milk mixture into the egg/sugar mixture while whisking constantly. This warms the eggs gradually.
  3. Cook the Custard: Pour the warmed egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to low heat, stirring constantly and scraping the bottom. Cook until the custard thickens to coat the back of a spoon and registers exactly 160°F (71°C) on the thermometer. Do not exceed 165°F (74°C).
  4. Chill Quickly: Immediately pour the hot custard through a fine-mesh sieve into a clean bowl to ensure maximum smoothness. Stir in the vanilla extract. Set the bowl into a larger bowl filled with ice and water (an ice bath). Stir occasionally until the custard is completely cooled down (below 40°F / 4°C).
  5. Age and Infuse: Once cool, stir in the dark rum and brandy/cognac. Cover the eggnog tightly and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the spices and alcohol to fully meld.
  6. Finishing and Serving: For optional foaming, whip the 3 reserved egg whites until soft peaks form, adding the powdered sugar near the end. Separately, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Gently fold both the whipped egg whites and cream into the chilled eggnog base. Serve immediately in small glasses, garnishing generously with freshly grated nutmeg.