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Egg Nog

Course Drinks
Servings 7 Cups
Author America's Test Kitchen

Ingredients

  • 12 large egg yokes room temperature
  • 1 1/2 cups white sugar
  • 4 1/2 cups whole milk
  • 1 1/2 cups half and half
  • ground nutmeg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Using stand mixer fitted with whisk, whip egg yolks on medium-high speed until thickened and pale, about 1 minute. Gradually add sugar and whip until completely dissolved, scraping down bowl as needed, about 2 minutes; reserve.

  2. Heat milk and half-and-half just to simmer in medium saucepan over medium heat. Using stand mixer fitted with whisk, whip reserved yolk-sugar mixture on medium-low speed, gradually adding hot milk mixture until combined, about 2 minutes. Transfer mixture to now-empty pot and cook over medium heat, whisking constantly, until mixture registers 160 degrees, about 30 seconds.

  3. Off heat, stir in whiskey, 2 teaspoons nutmeg, and vanilla and transfer to large container. Let cool over ice bath, about 10 minutes. Refrigerate until well chilled, about 1½ hours. Season with nutmeg to taste. Serve.