In a medium bowl, using a stand mixer, hand mixer, or whisk, beat eggs while gradually adding sugar. Beat until eggs lighten in color and sugar has completely dissolved.
6 large egg yolks, 1/3 cup sugar
Add milk, nutmeg and pinch of salt to a large sauce pan and heat over medium to medium-high heat until milk just begins to boil. Stir often to avoid burning. Remove from heat.
3 cups whole milk, 1/2 teaspoon nutmeg, pinch salt
Temper eggs by slowly whisking in 1 cup of hot milk mixture. Repeat with another cup, stirring constantly to avoid accidentally cooking eggs.
After eggs are tempered, slowly whisk tempered egg mixture into the large saucepan with remaining hot milk. Again, stir continuously while combining eggs with hot milk to prevent scrambling eggs.
Return saucepan to medium heat and stir until mixture thickens and reaches 160 degrees F. Do not boil.
Remove from heat, pour into a large glass or metal bowl and chill for at least one hour.
Once cooled, whisk in cream (or half and half), vanilla extract, and alcohol if desired.
1 cup heavy cream, 1 teaspoon vanilla extract, spiced rum or bourbon
Refrigerate for two hours or until ready to serve. Serve cold, sprinkled with ground nutmeg or cinnamon. Serving options include pouring over ice cubes or add whipped cream before sprinkling with spices.
ground cinnamon
Video
Notes
When tempering eggs and when combining with hot milk mixture, be sure to stir continuously and don't heat it too fast or the eggs could scramble.For a lower fat eggnog, use half and half instead of heavy cream or use whole milk, or even low-fat milk. You could also use almond milk or another milk alternative for dairy-free eggnog.We often like to add a dollop of whipped cream on top once the eggnog is poured in a glass.