Shelly's Recipe

HOLIDAY EGGNOG

Category: Beverages and Cocktails

You can omit the brandy to make nonalcoholic eggnog, but you will also need to reduce the cream to 1/4 cup. For a high-octane eggnog, add an additional 1/2 cup alcohol and increase the cream to 3/4 cup.

6 large eggs
2 large egg yolks
1/2 cup sugar plus 2 additional tbsp
1/4 tsp salt
4 cups milk
1/2 cup brandy, bourbon, or dark rum
1 tbsp vanilla extract
1/2 tsp nutmeg, plus extra for garnish
1/2 cup heavy cream, chilled

Whisk the eggs, yolks, sugar, and salt together in a large saucepan. Slowly whisk in the milk until well combined. Cook the mixture over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, about 25 minutes.

Strain the egg mixture into a large bowl and stir in the liquor, vanilla, and nutmeg. Cover tightly with plastic wrap and refrigerate until well chilled, about 3 hours.

Just before serving, whip the cream to soft peaks. Gently fold the whipped cream into the egg mixture, using a rubber spatula, until incorporated. Sprinkle with nutmeg before serving. Serves 10 to 12

To Make Ahead: Once transferred to the refrigerator to chill, the custard can be held, covered tightly with plastic wrap, for up to 2 days before proceeding with step after folding in the whipped cream, the eggnog must be served within 30 minutes.