Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 12 to 16 servings
- 6 large eggs, plus 2 yolks
- 1/2 cup, plus 2 Tablespoons sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1/2 cup brandy, bourbon, or dark rum (see Notes)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1/4 cup heavy cream, whipped to soft peaks
- Additional grated nutmeg for garnish
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.
Cooked Non-Alcoholic Eggnog Recipe
Yield: 12 to 16 eggnog servings
Notes: If you would like a more potent eggnog and want to add more alcohol, you will need to make a minor adjustment to maintain consistency. Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.