Let’s talk about eggnog (aka the unofficial drink of the holidays). Why settle for the store-bought stuff when you can make a rich, decadent version at home in 15 minutes? Yup, that’s right. This classic eggnog recipe takes only 15 minutes to prepare, and then you let it chill in the fridge for about an hour (or until guests arrive). Adding booze is optional. So is serving it in moose mugs a la National Lampoon’s Christmas Vacation.
⅔ cup sugar, divided
2½ cups whole milk
¾ teaspoon freshly grated nutmeg, plus more for finishing
½ teaspoon ground cinnamon, plus more for finishing
1 cup heavy cream
½ cup bourbon (optional)
Whipped cream (optional, for finishing)
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs with the sugar on medium-high speed until pale yellow and very thick, 2 to 3 minutes. Set aside.
2. In a medium pot, heat the milk, nutmeg and cinnamon over medium heat until it comes to a simmer. Add 3 to 4 ladlefuls of the warm milk to the yolk mixture, whisking constantly to combine. Return the yolk mixture to the pot, whisking constantly to combine.
3. Cook the mixture slowly over medium-low heat, stirring constantly, until it’s heated through and thick enough to coat the back of a spoon (important: do not boil), 3 to 4 minutes.
4. Transfer the mixture from the pot to a heat-safe pitcher or storage container. Stir in the cream.
5. Chill the eggnog for at least 1 hour, or until no longer warm. Stir in the bourbon, if using.
6. Serve chilled, garnished with whipped cream (and more nutmeg and cinnamon), if desired.