Spiked Egg Nogs Recipe

Temper yolks and make custard

In a medium heatproof bowl, whisk together 6 large egg yolks and 3 tablespoons granulated sugar until pale and slightly thickened (about 2–3 minutes). Warm 2 cups whole milk and 1 cup heavy cream in a saucepan over medium heat until just steaming (do not boil). Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding the hot milk in two more additions until about half of the milk mixture has been incorporated.

Return the tempered yolk mixture to the saucepan with the remaining milk mixture and cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil to avoid curdling. This should take 4–6 minutes.

Remove the pan from heat. Stir in 1 teaspoon vanilla extract and 1 teaspoon freshly grated nutmeg. Transfer the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool for 15 minutes at room temperature, then cover and refrigerate until fully chilled, at least 2 hours (or up to overnight).

If you prefer a richer texture, before chilling lightly whip 1 cup heavy cream (from the ingredient list) to soft peaks and fold into the chilled custard at the end. If using egg whites for froth: in a clean bowl, whisk 2 large egg whites to soft peaks, then gradually add 1 tablespoon sugar and continue to whip to medium–stiff peaks. Fold 1/3 of the whipped whites into the chilled custard to lighten, then gently fold remaining whites to retain froth. (Note: using raw egg whites is optional; you may use pasteurized whites for safety.)

Once the custard is chilled, stir in the spirits: 3 oz dark rum, 2 oz bourbon, 1 oz spiced rum (if using) and 1/2 oz orange liqueur (if using). Taste and adjust — total spirit can be increased or decreased to preference, but keep balance so the egg nog remains creamy and not boozy-forward.

If you did not fold in whipped cream earlier, whip remaining (or additional) heavy cream to soft peaks and gently fold into the spiked custard for a luxuriously rich texture. If you used egg whites, the mixture should already be frothy. For a colder, slightly diluted and well-integrated drink, you can chill the spiked egg nog an additional 30 minutes before serving.

Ladle the spiked egg nog into chilled glasses or a punch bowl. Grate a little fresh nutmeg (about 1/4 teaspoon divided among servings) over each serving and garnish with a cinnamon stick. Optionally stud a cinnamon stick with whole cloves for an aromatic touch.

Serve immediately while cold. Store any leftovers refrigerated in a sealed container for up to 48 hours; stir before serving. Do not freeze.