Classic Holiday Eggnog

Ingredients

• 8 large Eggs (separate yolks and whites; yolks for base, whites for meringue)
• 0.5 cup Granulated Sugar (divided: 0.5 cup for yolk mixture, 2 tbsp for egg whites)
• 2 cup Whole Milk (steamed or warmed before adding)
• 3 clove Whole Cloves (adds subtle spice; remove before chilling)
• 2 cup Heavy Cream (cold, heavy whipping cream (≥36% fat))
• 0.5 cup Bourbon (adjust to taste; start with ½ cup)
• 0.5 cup White Rum (adjust to taste; start with ½ cup)
• 1 teaspoon Fresh Nutmeg (grated for garnish)

Instructions

1. Separate Eggs

   Separate the yolks from the whites of all eight eggs. Place yolks in a large mixing bowl and whites in a separate bowl.

   Time: PT5M

2. Beat Yolks with Sugar

   Using a stand mixer on high speed, beat the yolks while slowly adding ½ cup granulated sugar until the mixture becomes light, pale, and ribbon‑like.

   Time: PT5M

3. Incorporate Warm Milk

   With the mixer still running, slowly stream in 2 cups of steaming (just off the boil) milk. Continue mixing until fully incorporated.

   Time: PT3M

4. Cook Base to Safe Temperature

   Transfer the yolk‑milk mixture to a saucepan. Add 3 whole cloves. Whisk over medium‑low heat, monitoring with a thermometer, until the mixture reaches 160°F (71°C).

   Time: PT10M

   Temperature: 160°F

5. Add Heavy Cream

   Remove the saucepan from heat and whisk in 2 cups of cold heavy cream until fully blended.

   Time: PT2M

6. Strain and Chill

   Strain the mixture through a fine‑mesh sieve into a clean bowl, discard the cloves, cover, and refrigerate for at least 4 hours or overnight.

   Time: PT0M

7. Whip Egg Whites

   When the base is chilled, beat the reserved egg whites with 2 tbsp sugar in a clean bowl until stiff peaks form.

   Time: PT5M

8. Add Spirits

   Remove the chilled base from the fridge. Stir in ½ cup bourbon and ½ cup white rum (adjust to taste).

   Time: PT2M

9. Fold in Egg Whites

   Gently fold the whipped egg whites into the spiked base using a rubber spatula. Do not over‑mix; keep the mixture airy.

   Time: PT3M

10. Serve and Garnish

    Ladle the eggnog into wide‑rimmed glasses, grate a pinch of fresh nutmeg over each serving, and serve immediately or keep chilled.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

20 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated Sugar: Coconut sugar, Powdered sugar (for whites)
• Instead of Whole Milk: Half-and-half, Almond milk (will change flavor)
• Instead of Whole Cloves: Ground cloves (use 1/8 tsp)
• Instead of Heavy Cream: Half-and-half (less rich)
• Instead of Bourbon: Rye whiskey, Cognac
• Instead of White Rum: Light rum, Vodka
• Instead of Fresh Nutmeg: Ground nutmeg (use ¼ tsp)

Equipment Needed

• Stand Mixer
• Mixing Bowls
• Saucepan
• Whisk
• Candy/Instant-Read Thermometer
• Fine Mesh Sieve
• Ladle
• Measuring Cups and Spoons
• Glassware (wide-rimmed glasses)
• Spatula (rubber) (optional)

Critical Steps — Do Not Skip

• Heating the yolk mixture to exactly 160°F without curdling.
• Ensuring the egg whites are whipped to stiff peaks and folded gently to retain air.

Chef Tips from the Video

• For a deeper spice note, add a pinch of ground cinnamon to the base before chilling.
• If you prefer a sweeter eggnog, increase the sugar in the yolk mixture by 1‑2 tbsp.
• Use a high‑quality bourbon for the best flavor; the spirit shines through.

Troubleshooting

Storage

Refrigerator: Store in a sealed container for up to 3 days.

Freezer: Not recommended; texture may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the base and chill it up to 2 days in advance; whip the egg whites just before serving.
• The egg whites can be whipped and stored in the refrigerator for up to 24 hours.