Traditional Eggnog

1. 1

   In a large bowl, whisk egg yolks and sugar until completely combined and slightly foamy and set aside.

2. 2

   Bring milk and cream to a simmer in a medium pot, then vigorously whisk half a cup of the mixture into the sugar and eggs to temper it.

3. 3

   Whisk the rest of the milk and cream into the egg yolks, then transfer back to pot and heat until the mixture thickens, but don't let it boil.

4. 4

   Remove from heat and whisk in bourbon, rum and nutmeg.

5. 5

   Serve in small cups garnished with more nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.