Ingredients
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4 large eggs, separated
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1/3 cup granulated sugar (divided)
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2 cups whole milk
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1 cup heavy cream
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1/2 to 1 cup bourbon, rum, or brandy (optional)
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1 tsp vanilla extract
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1/2 tsp ground nutmeg, plus more for garnish
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Pinch of salt
Instructions
1. Beat Egg Yolks:
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In a large bowl, whisk the egg yolks and half the sugar (about 1/6 cup) until the mixture is thick and pale (about 3–5 minutes).
2. Add Milk & Cream:
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Slowly whisk in the milk, heavy cream, vanilla extract, and a pinch of salt until smooth.
3. Beat Egg Whites:
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In a separate bowl, beat the egg whites until soft peaks form.
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Gradually add the remaining sugar and continue beating until stiff peaks form.
4. Combine Mixtures:
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Gently fold the beaten egg whites into the yolk mixture until fully combined and frothy.
5. Add Alcohol (Optional):
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Stir in bourbon, rum, or brandy if using.
6. Chill:
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Refrigerate the eggnog for at least 1 hour before serving. It tastes even better after several hours or overnight.