Homemade Eggnog

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon/ or rum


1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pot until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
2. Next, turn your stove burner to the lowest possible setting and place pot on burner. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon. (Be patient... it will take a while to heat up and then it thickens quickly, so keep an eye on it and remove from heat as soon as it gets thick!)
3. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
4. Now stir in the bourbon/rum, vanilla, and nutmeg, and transfer your mixture to a covered dish.
5. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 12-14 servings.

For non-alcoholic eggnog, simply follow the instructions for steps 1-3. In step four, simply substitute 1 cup whole milk for the bourbon/rum and proceed with the remaining instructions.

courtesy eggnogrecipe.net

* I found nutmeg at Kim's Club... so far, that is the only place. I got my cream at Home Plus. (If you can't find nutmeg, try using cloves or cinnamon. Start with just a 1/4 tsp and work your way up based upon taste.)