📝 About This Recipe
This luxurious, cooked-custard style eggnog is the quintessential embodiment of holiday cheer, tracing its lineage back to medieval British 'posset.' Crafted with farm-fresh egg yolks, heavy cream, and a sophisticated blend of warming spices, it offers a silky mouthfeel that store-bought versions simply cannot replicate. Whether spiked with a fine bourbon or enjoyed as a non-alcoholic treat, this golden elixir is the perfect companion for a cozy night by the fireplace.
🥗 Ingredients
The Custard Base
- 12 Large Egg Yolks (at room temperature)
- 1 1/2 cups Granulated Sugar (superfine sugar works best)
- 4 cups Whole Milk (do not use low-fat)
- 2 cups Heavy Whipping Cream (chilled)
- 1/2 teaspoon Kosher Salt
Spices and Aromatics
- 1 piece Whole Nutmeg (to be freshly grated)
- 2 Cinnamon Sticks (Ceylon or Cassia)
- 1/4 teaspoon Ground Cloves
- 1 tablespoon Pure Vanilla Extract (high quality Madagascar Bourbon vanilla)
- 1 whole Star Anise (optional, for steeping)
Spirit Infusion (Optional)
- 1 to 1 1/2 cups Bourbon or Dark Rum (adjust to preference)
- 1/2 cup Cognac or Brandy (adds depth and fruit notes)
For Garnish
- 1 pinch Ground Cinnamon (per glass)
- 1 dollop Fresh Whipped Cream (unsweetened)
👨🍳 Instructions
-
1
In a large, heavy-bottomed saucepan, combine the whole milk, cinnamon sticks, star anise, and ground cloves. Set over medium-low heat.
-
2
Slowly bring the milk mixture to a gentle simmer, stirring occasionally. Watch for small bubbles forming around the edges; do not let it reach a rolling boil.
-
3
While the milk is heating, place the 12 egg yolks and granulated sugar in a large glass mixing bowl. Whisk vigorously for 3-5 minutes until the mixture becomes pale yellow and thick.
-
4
Temper the eggs: Slowly ladle about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
-
5
Continue adding the hot milk one ladle at a time until about half of the milk is incorporated into the eggs.
-
6
Pour the tempered egg mixture back into the saucepan with the remaining milk. Turn the heat to low.
-
7
Cook the custard, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture thickens enough to coat the back of the spoon (about 160°F/71°C). This usually takes 5-8 minutes.
-
8
Remove the saucepan from the heat immediately. Remove and discard the cinnamon sticks and star anise.
-
9
Stir in the heavy cream, vanilla extract, kosher salt, and about 1 teaspoon of freshly grated nutmeg.
-
10
If using alcohol, slowly stir in the bourbon, rum, and/or cognac at this stage. The alcohol also acts as a natural preservative.
-
11
Strain the mixture through a fine-mesh sieve into a clean pitcher or bowl to ensure a perfectly smooth texture.
-
12
Cover the surface of the eggnog with plastic wrap (touching the liquid) to prevent a skin from forming. Refrigerate for at least 4 hours, though overnight is preferred for flavors to meld.
-
13
Before serving, give the eggnog a good stir. Pour into chilled glasses or a punch bowl.
-
14
Top each serving with a dollop of whipped cream and an extra dusting of freshly grated nutmeg.
💡 Chef's Tips
Use the freshest eggs possible for the richest color and flavor. If the mixture looks like it's curdling, immediately remove from heat and pulse it in a blender to smooth it out. For a lighter, foamier texture, fold in whipped egg whites just before serving (ensure they are pasteurized if serving raw). Always grate your nutmeg fresh; the pre-ground variety lacks the essential oils that provide that signature holiday aroma. Eggnog actually improves with age; if spiked with enough alcohol, it can be kept in a sealed jar in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Serve alongside warm gingerbread cookies or gingersnaps for a classic pairing. Pair with a sharp cheddar cheese plate to balance the sweetness of the drink. Use leftovers as a decadent creamer for your morning coffee or lattes. Serve in crystal coupe glasses or copper mugs for an elegant festive presentation. Accompany with a side of roasted chestnuts or salted pecans.