2000s Recipes + Menus


MakesAbout 6 cups
  • Active time:25 min
  • Start to finish:3 3/4 hr (includes chilling)
December 2003
Winter wouldn’t be complete without a mug of homemade eggnog.
  • 3 cups whole milk
  • 7 large eggs
  • 1 cup sugar
  • 2 cups heavy cream
  • 1/3 cup bourbon
  • 1/3 cup Cognac or other brandy
  • 1 teaspoon vanilla
  • Special equipment:

    an instant-read thermometer
  • Garnish:

    freshly grated nutmeg
  • Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow steam, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170ºF on thermometer, 6 to 7 minutes.
  • Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.
Cooks' Note: Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.
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