Classic Eggnog

Ingredients

Equipment Needed

• •Heavy-bottomed medium saucepan
• •Large mixing bowl
• •Balloon whisk
• •Fine-mesh strainer
• •Instant-read thermometer
• •Microplane or nutmeg grater
• •Punch bowl or large pitcher for serving

Instructions

1. 1

   Prepare the egg base

   In a large mixing bowl, whisk the egg yolks with the sugar until the mixture turns pale yellow and falls from the whisk in thick ribbons. This takes a solid three minutes of vigorous whisking. The color change tells you the sugar has begun to dissolve and the yolks have incorporated enough air to create a smooth custard. Don't shortcut this step.

   Room temperature eggs incorporate more smoothly and reduce the temperature shock when you add hot milk.
2. 2

   Heat the dairy

   Combine the milk and one cup of heavy cream in a medium saucepan over medium heat. Warm slowly, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges. You want it hot but not simmering. A thermometer should read about 170°F. Remove from heat immediately.

3. 3

   Temper the eggs

   This is the critical moment. Pour about half a cup of the hot dairy into the egg mixture while whisking constantly. Then another half cup. You're raising the temperature of the eggs gradually so they don't scramble. Once you've added about a cup of the hot liquid and the egg mixture feels warm to the touch, pour everything back into the saucepan with the remaining dairy, whisking as you go.

   Keep that whisk moving. The moment you stop whisking is the moment those eggs start to curdle.
4. 4

   Cook the custard

   Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides of the pan. Cook until the custard thickens enough to coat the back of the spoon, about 5 to 7 minutes. When you draw a line through the custard on the spoon and it holds without running back together, you're done. The temperature should reach 160°F to ensure the eggs are safe. Do not let it boil.

5. 5

   Add spirits and flavorings

   Remove the custard from heat and pour through a fine-mesh strainer into a clean bowl or large pitcher. This catches any small bits of cooked egg and ensures perfect smoothness. Stir in the bourbon, cognac, vanilla extract, grated nutmeg, and salt. The alcohol will hit your nose as it meets the hot custard. That's all those volatile compounds releasing. They'll mellow.

6. 6

   Chill the base

   Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours. For the best results, chill overnight. The eggnog base can rest in your refrigerator for up to three weeks, improving with each passing day.

   Taste your eggnog after 24 hours, then again after a week. You'll notice the harsh edges of the alcohol smoothing into the custard. This is the reward for patience.
7. 7

   Finish with whipped cream

   When ready to serve, whip the remaining cup of cold heavy cream to soft peaks. Fold gently into the chilled eggnog base until no white streaks remain. This lightens the texture and adds a cloud-like quality to each sip. Some purists skip this step. I think they're wrong.

8. 8

   Serve properly

   Ladle the eggnog into small cups or punch glasses. Grate fresh nutmeg generously over each serving. The warmth of your hands on the grater releases the nutmeg's essential oils. Pre-ground nutmeg from a jar is a pale substitute. Serve immediately while the whipped cream is still incorporated. Offer the nutmeg grater to guests who want more.

Chef Tips

• •Buy the freshest eggs you can find. Farm eggs with deep orange yolks produce eggnog with superior color and flavor. The quality of your eggs matters more here than in almost any other recipe.
• •Bourbon gives you the most traditional American flavor profile, but dark rum produces a rounder, more Caribbean character. A combination of both is what Washington preferred, and he was a man of considerable taste.
• •For a lighter version, replace half the heavy cream in the base with additional whole milk. It won't be as rich, but it will still satisfy. For an even more indulgent version, use all cream and no milk.
• •Non-alcoholic eggnog loses its preservation properties. If omitting spirits, consume within three days and consider pasteurized eggs for safety.
• •Serve in small portions. Four to six ounces is traditional and appropriate. This is a rich drink meant to be savored, not a beverage to quench thirst.

Advance Preparation

• •The custard base (before adding whipped cream) can be made up to 3 weeks ahead and stored in a sealed container in the refrigerator. The flavor improves significantly with aging.
• •For large gatherings, make the base in batches and combine in a single container for aging. Make a double or triple batch by scaling all ingredients proportionally.
• •Fold in the whipped cream no more than 2 hours before serving. Once combined, the eggnog is best consumed the same day.
• •To serve a crowd without standing at the punch bowl all night, set out a pitcher of the unwhipped base alongside a bowl of softly whipped cream and a nutmeg grater. Let guests finish their own portions.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)