Ingredients
Egg Mixture
- 6 large egg yolks
- ½ cup granulated sugar
Milk Mixture
- 2 cups milk
- ¼ teaspoon ground nutmeg
- pinch ground cinnamon
Finishing Ingredients
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Mix Egg Yolks and Sugar: Add the 6 large egg yolks to the bowl of a stand mixer. Mix on medium speed while slowly adding ½ cup granulated sugar. Increase speed to high and continue mixing until the mixture is pale, light, and fluffy.
- Simmer Milk and Spices: In a medium saucepan, bring 2 cups of milk, ¼ teaspoon ground nutmeg, and a pinch of ground cinnamon to a simmer over medium-high heat.
- Temper the Eggs: Slowly ladle the warm milk mixture into the egg mixture while whisking constantly to prevent curdling. Once combined, return everything to the saucepan.
- Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, ensuring a smooth custard base.
- Add Cream and Vanilla: Remove the saucepan from heat and stir in 1 cup heavy cream and 2 teaspoons vanilla extract for richness and flavor.
- Strain and Chill: Pour the eggnog through a fine-mesh strainer into a clean bowl to remove any lumps. Cover and refrigerate for about 1 hour until completely chilled. Serve cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
