Recipe of the Month! Classic Holiday Eggnog
Instructions: Separate Eggs: In a bowl, separate the egg yolks and set aside the egg whites for later. Whisk Yolks: Add the sugar to the egg yolks and whisk until the mixture is smooth and pale. Heat Milk Mixture: In a saucepan over medium heat, combine the milk, heavy cream, and nutmeg. Heat until the mixture is just simmering (do not boil). Temper the Eggs: Gradually add a few tablespoons of the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling. Slowly pour the tempered yolk mixture back into the saucepan, whisking as you go. Cook Gently: Heat the mixture over low heat until it thickens slightly and coats the back of a spoon. Do not let it boil. Add Vanilla and Alcohol: Remove from heat and stir in the vanilla extract. If using alcohol, add it now. Chill: Let the eggnog cool to room temperature, then refrigerate for at least 2 hours or until well chilled. Beat Egg Whites (Optional): If a frothy texture is preferred, beat the reserved egg whites to soft peaks and gently fold into the chilled eggnog before serving. Serve: Pour the eggnog into cups, sprinkle with ground nutmeg, and garnish with cinnamon sticks if desired.
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