Creamy Classic Eggnog

1. Combine Eggs and Sugar

First, combine the eggs, egg yolks, and sugar in a medium bowl, whisking vigorously for about 30 seconds until the mixture is well blended and slightly frothy.

2. Simmer Milk and Salt

Next, pour the whole milk into a large saucepan and add the salt. Bring this mixture to a gentle simmer over medium-high heat, stirring occasionally to prevent the milk from scorching.

3. Temper Egg Mixture

Once the milk is simmering, remove it from the heat. While whisking constantly, slowly pour the hot milk into the egg mixture. This tempering process ensures the eggs heat gradually, preventing them from curdling and creating a smooth, creamy base.

4. Cook Custard Base

After tempering, return the milk-yolk mixture to the saucepan. Cook it over medium-low heat, stirring constantly, until the mixture reaches a temperature of 160 to 165 degrees Fahrenheit, which should take about 2 to 5 minutes. This step thickens the eggnog, turning it into a rich custard base.

5. Strain and Add Flavorings

Once the custard base is ready, strain it through a fine-mesh strainer into a large bowl to remove any lumps and ensure a velvety texture. Stir in the brandy, vanilla extract, and freshly grated nutmeg. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 3 days, allowing the flavors to meld and the eggnog to chill thoroughly.

6. Whip and Fold Cream

When you’re ready to serve, whip the heavy cream until soft peaks form. Gently whisk the whipped cream into the chilled eggnog, creating a light and airy texture.

7. Serve and Garnish

Pour the eggnog into glasses and garnish each serving with a sprinkle of extra nutmeg. Enjoy this classic, creamy treat with family and friends!