Prep Time: 10 minutes | Cook Time: 5 minutes
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves, whole
- 1 pinch cinnamon
- 2 tsp vanilla extract
- 6 eggs, whites and yolks separated
- 2/3 cup sugar
- 2 tbs dark rum
- 2 tbs Bourbon
- 2 tbs Cognac
- Nutmeg (For garnish)
In a sauce pan, combine milk, cream, cloves, cinnamon, and vanilla extract. Scald the milk by heating on medium and removing it from the stove when small bubbles start to form around the edge. Set aside to let steep.
In a large bowl or stand mixer, beat egg yolks and sugar until creamy and thick ribbons form when the whisk is lifted.
Remove cloves from milk and discard. Slowly whisk milk mixture into yolks, being sure to avoid cooking the eggs. Continue whisking until mixture is combined and smooth. Add Bourbon, rum, and Cognac, then refridgerate for at least 4 hours, up to 3 days.
Before serving, beat the egg whites until soft peaks form. Fold beaten whites into eggnog until combined. Serve, garnished with freshly grated nutmeg.
Alcohol preferences are a personal thing. Play around with the proportions and amount of liquor in the drink. Try not to pass 1 1/2 cup booze though, or you'll lose the nog's flavor and richness. It's also good without any at all!