Best Eggnog Recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 large eggs yolks (reserve the whites)
• 2 cups granulated sugar
• 1 liter bourbon
• 1 quart (4 cups) whole milk
• 1 cup heavy cream
• 3/4 cup Cognac or brandy
• 1/2 cup Myers’s dark rum
• Pinch fine salt
• 12 reserved egg whites
• 1 1/2 cups cold heavy cream
• Ice (optional)
• Freshly grated nutmeg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the egg yolks, granulated sugar and a pinch of fine salt together in a large saucepan until smooth.

2. Whisk in the whole milk and 1 cup heavy cream. Cook over medium-low heat, stirring constantly, for about 10 minutes until thickened and it reaches 160°F (71°C) on a thermometer. Do not let it boil.

3. Remove from the heat and cool the custard to room temperature, then stir in the bourbon, Cognac or brandy, and Myers's dark rum. Refrigerate until well chilled, at least 4 hours.

4. Using pasteurized egg whites, beat the 12 whites to soft peaks in a clean bowl. In a separate bowl, whip the 1 1/2 cups cold heavy cream to soft peaks.

5. Gently fold the whipped egg whites and whipped cream into the chilled custard base until no streaks remain.

6. Ladle into glasses, adding ice if desired (optional). Finish each serving with freshly grated nutmeg.