📝 About This Recipe
This exquisite, cooked-custard style eggnog is a celebration of the aromatic power of freshly grated whole nutmeg. Unlike store-bought versions, this recipe balances a rich, silky texture with the complex, woody heat of premium whole spices and a touch of aged spirits. It is a timeless holiday classic that transforms a simple beverage into a sophisticated, soul-warming experience.
🥗 Ingredients
The Spice Infusion
- 2 pieces Whole Nutmeg (high-quality whole seeds for fresh grating)
- 2 pieces Cinnamon Sticks (Ceylon or Cassia)
- 4 pieces Whole Cloves
- 1 piece Star Anise (optional, for subtle depth)
The Custard Base
- 6 large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar (superfine works best)
- 2 cups Whole Milk (do not use low-fat)
- 1 cup Heavy Cream (chilled)
- 1 teaspoon Vanilla Bean Paste (or one whole vanilla bean, split)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
Spirits and Finishing
- 1/2 cup Bourbon or Dark Rum (optional; adjust to preference)
- 2 tablespoons Cognac (adds a fruity complexity)
- 2 large Egg Whites (optional, for a frothy topping)
👨🍳 Instructions
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1
Begin by preparing your whole nutmeg. Using a microplane or a fine grater, grate approximately 1/2 teaspoon of the whole nutmeg and set it aside for the infusion; save the rest for the final garnish.
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2
In a medium heavy-bottomed saucepan, combine the whole milk, cinnamon sticks, cloves, star anise, and the 1/2 teaspoon of freshly grated nutmeg.
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3
Heat the milk mixture over medium-low heat. Bring it to a gentle simmer, but do not let it boil. Once simmering, remove from heat and let the spices steep for 10 minutes to extract their oils.
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4
While the milk steeps, place the room-temperature egg yolks and sugar in a large glass mixing bowl.
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5
Whisk the yolks and sugar vigorously by hand or with an electric mixer until the mixture is pale yellow, thick, and falls in ribbons when the whisk is lifted.
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6
Remove the whole cinnamon sticks, cloves, and star anise from the warm milk using a slotted spoon or fine-mesh strainer.
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7
Slowly 'temper' the eggs by adding a tiny splash of the warm milk to the egg mixture, whisking constantly. Continue adding the milk in a slow, steady stream while whisking to prevent the eggs from scrambling.
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8
Pour the combined mixture back into the saucepan and place over low heat.
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9
Stir constantly with a wooden spoon or heat-proof spatula for 5-8 minutes, or until the mixture thickens enough to coat the back of the spoon (reaching 160°F/71°C).
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10
Immediately remove from heat and stir in the heavy cream and vanilla bean paste to stop the cooking process.
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11
Whisk in the bourbon, cognac, and salt. If you prefer a non-alcoholic version, simply omit the spirits and add an extra 1/4 cup of milk.
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12
Pour the eggnog through a fine-mesh sieve into a clean pitcher to ensure a perfectly smooth texture. Cover and refrigerate for at least 4 hours, or ideally overnight.
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13
Just before serving, if a frothy texture is desired, beat the reserved egg whites until soft peaks form and gently fold them into the chilled nog.
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14
Pour into chilled glasses and finish with a generous, final grating of fresh nutmeg over the top of each drink.
💡 Chef's Tips
Never use pre-ground nutmeg; the volatile oils in whole nutmeg provide a vastly superior aroma and flavor profile. If your custard accidentally curdles or develops lumps, don't panic—simply pulse it in a blender for 30 seconds to restore the emulsion. For a deeper flavor, age your eggnog (with the alcohol included) in the back of the fridge for 2-3 days before serving. To prevent a 'skin' from forming on the custard while it cools, press a piece of plastic wrap directly onto the surface of the liquid. Use a heavy-bottomed pot to ensure even heat distribution and prevent the delicate egg yolks from scorching on the bottom.
🍽️ Serving Suggestions
Serve in crystal coupe glasses or vintage glass mugs for an elegant presentation. Pair with warm gingersnap cookies or buttery shortbread to complement the warm spice notes. Add a dollop of lightly sweetened whipped cream and a cinnamon stick stirrer for a decadent dessert-style drink. For a brunch twist, serve alongside a savory spread of smoked salmon and toasted brioche. Try a 'Dusting Station' where guests can choose to add extra nutmeg, cocoa powder, or orange zest to their glass.