Ingredients

The following ingredients have 4 Servings
  • 2 cups Whole Milk
  • 1 cup Heavy cream
  • ⅓ cup Dark rum or Brandy (or whiskey (optional))
  • 6 Egg yolks (large)
  • ½ cup Sugar
  • 1 tbsp Cornstarch
  • 1 tsp  Vanilla Extract
  • ¼ tsp Freshly grated Nutmeg (+ more for garnish)
  • ½ tsp  Ground cinnamon (+ more for garnish)
  • ⅛ tsp Ground cloves ((optional) )
  • 3 Egg whites (optional)
  • 2 tbsp White sugar (optional for egg whites)

Instruction

  • Egg mixture - In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon cloves, and nutmeg. Combine well with a whisk.
  • Milk - Gradually pour in the heavy cream and milk. Combine well with a whisk.
  • Thicken - Cook on the stove over medium-low heat. Simmer stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F on an instant-read thermometer.Pro tip - the mixture should still be a liquid consistency not so thick that it coats the back of a spoon
  • Chill - Remove from heat, add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.
  • Temper whites - Place egg white with 2 tbsp sugar in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the sugar has melted
  • Whip white - Then place the mixer on the stand, use the whisk attachment, and whip until stiff peaks.
  • Fold whites - Fold the egg whites into the cooled eggnog mixture. This can be served warm or at room temperature or returned to the fridge to chill completely.
  • Serve - Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick. Pro tip - This can be served warm or at room temperature or returned to the fridge to chill completely. I think chilled tastes delicious.
  • Enjoy