Classic Eggnogs.
With Or Without Alcohol.

5 egg yolks.
3/4 cup sugar.
1 cup heavy cream.
2 cups whole milk.
1 1/4 cups good quality bourbon or whiskey.
1/4 cup spiced rum.
Pinch of salt.
1 teaspoon vanilla.
1/2 teaspoon nutmeg plus more for garnish.

1. Whisk yolks with sugar until creamy and sugar begin to dissolve.
2. Add cream, milk, bourbon and rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.
4. Serve chilled on the rocks with a sprinkle of nutmeg if desired.

Variation 1: Include the egg whites.
I do not use the egg whites, but it is the traditional way. To use the whites. Reserve 1/4 cup of the sugar. Beat the egg whites to soft peaks and then beat in the sugar until stiff peaks form. In a separate bowl, beat 1/2 cup heavy cream. Fold egg whites into cream and serve on top of eggnog with a sprinkle of nutmeg.

Variation 2: Cook the eggs.
Making a danger free eggnog is pretty easy too. Simply follow the same recipe above, but leave out the alcohol and mix only half the milk and cream into the bland, then heat the mixture in a glass or metal bowl over a pot of simmering water for about five or six minutes. Be sure to stir constantly. Refrigerate until well chilled.

When ready to serve, simply stir in the remaining cream and milk, as well as the bourbon and rum.

Variation 3: Virgin Eggnog.
Follow the recipe as directed, omitting the alcohol and adding an extra 3/4 cup of whole milk, 3/4 cup of cream and 1-2 tablespoons of rum extract to the mix chill and serve.

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