Your holiday party guests will love this traditional brandy-spiked egg nog. For a change, you can substitute rum for the brandy – or leave it out for a non-alcoholic holiday nog.
6 large eggs, plus 2 yolks
1/2 cup granulated sugar
1/4 teaspoon salt
4 cups whole milk
1/2 cup brandy
1 tablespoon pure vanilla extract
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/2 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
1. In a large bowl, whisk together eggs, egg yolks, sugar and salt. Gradually add milk, whisking until combined. Pour mixture into a large saucepan over low heat. Continue to whisk for 20 minutes or until liquid reaches 160 degrees F. and has thickened.
2. Pour mixture through a fine-mesh strainer into a large bowl. Stir in brandy, vanilla, nutmeg and cinnamon. To serve warm, ladle into mugs and top with whipped cream and a sprinkle of nutmeg. To serve chilled, cover bowl with plastic wrap and refrigerate. When ready to serve, fold whipped cream into egg nog until well combined. Serve in glasses and sprinkle with nutmeg.