📝 About This Recipe
Tracing its roots back to the medieval British 'posset,' this luxurious eggnog is the quintessential celebration of the winter holidays. Our version features a rich, custard-like base infused with aromatic spices and a sophisticated blend of spirits for a silky mouthfeel that puts store-bought varieties to shame. It is a decadent, creamy masterpiece that balances the warmth of nutmeg with the bold kick of aged bourbon.
🥗 Ingredients
The Custard Base
- 12 large Egg yolks (at room temperature)
- 1 1/2 cups Granulated sugar (superfine works best for dissolving)
- 4 cups Whole milk (do not use low-fat)
- 2 cups Heavy cream (chilled)
- 4 pieces Whole cloves (to be strained out later)
- 1 pod Vanilla bean (split and seeds scraped)
- 1/2 teaspoon Ground cinnamon (high-quality Ceylon preferred)
The Spirits & Finish
- 1 1/2 cups Bourbon (use a high-quality aged bourbon)
- 1/2 cup Dark Rum (adds a deep molasses undertone)
- 1/4 cup Cognac or Brandy (optional for added complexity)
- 1 pinch Kosher salt (to balance the sweetness)
- 6 large Egg whites (reserved from the yolks)
For Garnish
- 1 piece Whole nutmeg (for fresh grating)
- 8-10 pieces Cinnamon sticks (one for each glass)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the 12 egg yolks and the granulated sugar together until the mixture is pale yellow, thick, and forms a 'ribbon' when the whisk is lifted.
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2
In a heavy-bottomed saucepan, combine the whole milk, cloves, cinnamon, and the scraped vanilla bean seeds and pod.
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3
Slowly heat the milk mixture over medium heat until it reaches a bare simmer (about 175°F). Do not let it come to a rolling boil, as this may scorch the dairy.
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4
Temper the eggs by very slowly drizzling one ladle-full of the hot milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
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5
Once tempered, pour the egg and milk mixture back into the saucepan with the remaining milk.
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6
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (roughly 160°F). This should take 5-8 minutes.
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7
Remove from heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl to remove the cloves, vanilla pod, and any small cooked egg bits.
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8
Stir in the chilled heavy cream and a pinch of salt. This helps stop the cooking process and adds immediate richness.
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9
Gradually whisk in the bourbon, dark rum, and cognac. Adjust the amount of spirits to your personal preference for 'booziness'.
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10
Cover the bowl with plastic wrap and refrigerate for at least 6 hours, though 24-48 hours is ideal to allow the flavors to marry and mellow.
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11
Just before serving, beat the reserved egg whites in a clean bowl until they form soft peaks. Gently fold the whites into the chilled eggnog base for a light, frothy texture.
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12
Pour the eggnog into chilled glasses or a punch bowl. Grate fresh nutmeg generously over the top of each serving and garnish with a cinnamon stick.
💡 Chef's Tips
Always use the freshest eggs possible since the whites are added raw at the end; if concerned about raw eggs, use pasteurized eggs. Don't skip the straining step—it is the secret to a perfectly smooth, professional-grade texture. Allow the eggnog to age in the fridge for at least 24 hours; the alcohol acts as a preservative and the flavors deepen significantly over time. If the mixture gets too thick while chilling, whisk in an extra splash of milk or cream to reach your desired consistency. Never use pre-ground nutmeg; the oils in freshly grated nutmeg provide a floral aroma that is essential to the dish.
🍽️ Serving Suggestions
Serve alongside warm gingerbread cookies or snappy gingersnaps for a perfect spice pairing. Pair with a platter of sharp aged cheddar and salty pecans to balance the sweetness of the drink. For a non-alcoholic version, replace the spirits with an extra cup of milk and a teaspoon of rum extract. Serve in crystal coupe glasses or vintage punch cups to lean into the festive, traditional aesthetic. Add a dollop of lightly sweetened whipped cream on top for an extra-indulgent dessert presentation.