Serves: Makes a quart and a half.
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean pod, split to expose seeds, or 2 teaspoons vanilla extract
  • 1 teaspoon nutmeg, plus more for garnish
  • 5 large eggs, separated
  • ½ to ⅔ cup granulated sugar
  • 1 cup dark rum and/or bourbon, with more to taste
  1. In a heavy-bottomed saucepan, combine milk, cream, vanilla bean and seeds, and nutmeg.
  2. Stirring only occasionally, bring the mixture just to a boil over a medium heat, then remove from the heat for about five minutes.
  3. In a large bowl, beat egg yolks and sugar until they form thick ribbons when you lift the beater.
  4. Slowly stir in the hot milk, cream and sugar mixture milk until it is completely incorporated.
  5. Stir in bourbon and/or rum.
  6. Refrigerate at overnight or for up a week.
  7. Before serving, beat the egg whites until soft peaks form then fold gently into eggnog.
  8. Serve with more fresh grated nutmeg.
Recipe by Taste Buds at