8 C milk
1 t nutmeg
2 sticks cinnamon
1 T vanilla
1/4 – 1/2 t salt
1 1/2 C sugar
3 C heavy cream 35%
1 1/2 – 2 C bourbon (sweeter), rum or brandy (optional)
Separate the eggs.
Infuse milk with spices by heating up the milk with nutmeg, cinnamon sticks, vanilla and salt on medium heat.
Beat egg yolks with 3/4 C sugar for 10 minutes.
Add 1 C of warmed milk slowly into the eggs, while stirring.
Then slowly stream the egg mix back into the pot with milk and stir constantly on medium heat until the milk reaches 160F or just about too hot to touch, but do not let come to boil.
Remove from heat and cool. Remove the cinnamon sticks.
Whip the cream. Add the cream and bourbon (optional) to the milk and refrigerate until ready to use.
Beat egg whites with 3/4 C sugar until peaks start to form. Add to the eggnog and stir to combine.
Pour into glasses and top with freshly grated nutmeg.
Match made in Heaven:
Add some rum for an adult version. Or try with coffee liquor.
Also, use it to make a Eggnog French Toast.