Ingredients
8 large eggs, separated
⅔ cup sugar plus 2 Tbsp
2 cups heavy cream
4 cups whole milk
¾ cup bourbon or whiskey [see note]
2 Tbsp vanilla extract
2 tsp fresh nutmeg, grated [see note]
¼ tsp cloves
¼ tsp cinnamon
Directions
In a bowl, beat the egg yolks until a pale yellow. Gradually add ⅔ cup sugar and continue to whisk until dissolved.
In a saucepan over low heat, add milk, cream, nutmeg, cinnamon, cloves, and vanilla; stir to combine. Bring milk to a bare simmer.
Temper egg yolks one ladle at a time, whisking constantly, then add back to saucepan with remaining milk mixture.
Continue whisking and bring mixture to 160° then immediately chill in an ice bath.
Place egg whites in a large bowl and beat to soft peaks. Gradually whisk in 2 tablespoon of sugar and continue whisking until stiff peaks form.
Add bourbon to the milk mixture and whisk in egg whites until thoroughly combined. Chill at least four hours and serve or re-whisk and pour into bottles.
Note: The alcohol may be omitted without substitution. Freshly grated nutmeg adds a warmth and flavor to the eggnog.
If you chose to omit the alcohol, increase the milk by ¾ cup to account for the omission.