← Nouns Cooking · American

Ingredients

• 6 egg yolks
• 100 g Sugar
• 1 pinch Salt
• 500 ml whole milk
• 250 ml double (heavy) cream
• ½ tsp freshly grated nutmeg, plus extra to serve
• 1 pinch Cinnamon
• 1 tsp Vanilla extract
• 120 ml bourbon, brandy or dark rum (optional)

Method

1. Whisk the yolks, sugar and salt in a bowl for 2 min, until pale and thick.
2. Heat the milk, cream, nutmeg and cinnamon in a saucepan over medium heat until steaming, but not boiling.
3. Pour the hot milk into the yolks in a thin stream, whisking all the time, then pour everything back into the pan.
4. Cook over low heat, stirring constantly, for 5–7 min, until it thickens enough to coat the back of a spoon and reaches 71°C (160°F). Don’t let it boil, or the eggs will scramble.
5. Strain into a jug, stir in the vanilla and the spirit if using, then cool and chill for at least 4 hours.
6. Whisk well, pour into small glasses and grate over a little more nutmeg.

Tips

• Cooking the yolks to 71°C (160°F) makes the eggnog safe without losing its creamy texture.
• Leave out the alcohol for a family-friendly version; it keeps for 3 days in the fridge.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jo Cooks The Modern Proper