Prep: 15 minutes
Cook: 10 minutes
Total Prep: 25 minutes
6 large eggs
1/2 cup granulated sugar
1 cup heavy whipped cream
2 cups milk
1/2 tsp ground nutmeg
pinch of ground cloves
pinch of salt
1/4 teaspoon vanilla extract
2 Tbsp rum (optional)
2 Tbsp Bourbon (optional)
freshly whipped cream
In a medium bowl, whisk egg yolks until they become lighter in color. Add sugar a spoonful at a time, whisking as you go. Whisk until light and fluffy.
In a medium saucepan, combine milk, cream, nutmeg, cloves, and salt. Bring to a simmer over medium-high heat, stirring frequently.
Temper the eggs by slowly ladling about 1/4 of the hot milk mixture into the egg mixture. Whisk constantly. Once incorporated, pour the egg mixture into the saucepan.
Return the saucepan to the stove and heat the mixture until slightly thickened. Whisk constantly.
Remove from heat. Add vanilla extract, rum, and Bourbon.
Pour eggnog into a serving container or storage container. Cover and chill in the refrigerator.
Serve with whipped cream and dust with cinnamon and nutmeg.