Start by whisking the egg yolks and sugar together in a large bowl until the mixture turns pale yellow and thickens slightly — this step should take about 1–2 minutes of whisking. You’re looking for that smooth “ribbon” stage when the whisk leaves light trails behind.

In a medium saucepan, combine the milk and nutmeg. Warm it over medium heat just until tiny bubbles form around the edges (don’t let it boil).

Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly. This is called tempering — it gently warms the eggs without scrambling them.

Once combined, pour the tempered egg mixture back into the saucepan with the rest of the warm milk.

Place the pan back on the stove over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens slightly and coats the back of the spoon — about 6–8 minutes.

If you’re unsure, use an instant-read thermometer: when it reaches 160°F (71°C), it’s safe and ready. Don’t let it boil or it can curdle.

As soon as it’s thickened, remove the pan from heat.

Add Cream and Vanilla, Then Chill

Stir in the heavy cream and vanilla extract.

For an ultra-smooth finish, pour the mixture through a fine-mesh strainer into a clean bowl or pitcher. This removes any tiny bits of cooked egg or spice.

Serve and Enjoy

Before serving, give your eggnog a good whisk to restore its silky consistency.

Pour into mugs or glasses and top each with a dusting of freshly grated nutmeg. Add a cinnamon stick if you’d like that festive touch.