🧂 Ingredients

• 4 large eggs
• ¾ cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• ½ to 1 cup bourbon, rum, or brandy (optional)
• 1 tablespoon vanilla extract
• ½ teaspoon ground nutmeg
• pinch of salt

📖 Instructions

🥚 Separate the eggs:
Separate the egg yolks and whites into two bowls.

🥣 Whisk yolks and sugar:
Beat the egg yolks with sugar until the mixture is smooth and pale yellow.

🥛 Add milk, cream, and spices:
Slowly whisk in the milk, heavy cream, vanilla extract, nutmeg, and salt.

🔥 Cook gently (optional for safety):
To pasteurize, cook the mixture over low heat, stirring constantly, until it thickens slightly (do not boil). Remove from heat and let cool.

🍸 Add alcohol (optional):
Stir in bourbon, rum, or brandy if using.

💨 Whip egg whites:
Beat the egg whites until soft peaks form. Gently fold into the eggnog mixture to make it light and frothy.

❄️ Chill:
Refrigerate for at least 1 hour before serving.

🥤 Serve:
Pour into glasses, sprinkle with extra nutmeg, and enjoy!

💡 Tips:
For a non-alcoholic version, simply skip the booze.
For vegan/dairy-free, use coconut milk or almond milk and egg substitutes.
Garnish with cinnamon sticks or a dusting of cocoa powder for extra flair.