Step by step

Method

5 steps

1. 1

   In a medium saucepan off the heat, whisk 6 large eggs and ½–¾ cup granulated sugar until smooth. Whisk in 2 cups milk until combined.

2. 2

   Set over medium-low heat. Cook, whisking often so it doesn't scorch, until the mixture coats a metal spoon and reaches 160°F (71°C) on a food thermometer, about 8–12 minutes. Don't boil hard — scrambled bits mean the heat was too high.

3. 3

   Remove from heat. Slowly whisk in 2 cups half-and-half (or light cream) until smooth. Stir in 1½ teaspoons vanilla, ¼ teaspoon ground cinnamon, and ¼–½ teaspoon ground nutmeg. Taste and add a spoonful more sugar if you want it sweeter.

4. 4

   Pour into a pitcher, cover, and refrigerate until thoroughly cold, several hours or overnight. The chill thickens it and softens the spice.

5. 5

   Stir before serving. Ladle into cups, dust with nutmeg, and add whipped cream if you like. You want a creamy, chilled eggnog that tastes like vanilla and nutmeg — not thin sweet milk or a cooked-egg custard with lumps.