Classic Cooked Eggnog

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SimmeredEasyPrep 2h 15mCook 15 minServes 6

The cooked version, safe for everyone: silky custard, warm spice and a cloud of whipped cream, chilled before serving.

Ingredients

4 egg yolks
½ cup granulated sugar
2 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
½ tsp ground nutmeg, plus more for serving
¼ tsp ground cinnamon
1 cup heavy cream, whipped, for topping (optional)

Steps

Whisk the egg yolks and sugar in a saucepan until pale and smooth.
Whisk in the milk, cream, nutmeg and cinnamon.
Cook over medium-low heat, stirring constantly, 12–15 minutes until the mixture coats the back of a spoon and reaches 160°F. Do not let it boil.
Remove from the heat and stir in the vanilla. Strain through a fine sieve into a pitcher.
Chill at least 2 hours — this chilling time is included in the prep time above.
Serve cold in small glasses with whipped cream and a grating of fresh nutmeg.

Serve with: a grating of fresh nutmeg and a cinnamon stick stirrer.

160°F is the safety line for cooked eggnog — a thermometer removes all guesswork, and the custard will still taste silky.

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