Classic Eggnog Recipe

1. 1

   Beat 8 egg yolks with 3/4 cup sugar until light.

2. 2

   Meanwhile, scald 2 cups milk and 2 cups heavy cream.

3. 3

   Beat a little of the hot cream mix into the yolks to temper them, then add rest of the cream to the yolks.

4. 4

   Heat in a nonreactive pot until the mixture visibly thickens at about 165 degrees F. Do not boil.

5. 5

   Remove from the heat and whisk in 1 1/2 teaspoons freshly ground nutmeg, 1/2 teaspoon ground mace, a pinch of ground cloves, 1/4 cup bourbon, and 1/4 cup dark rum.

6. 6

   Serve in small punch cups and top with freshly grated nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.