Holiday Eggnog

Holiday Eggnog

Carl Amoth's Bar

Makes 6 servings

Rich, custardy, and spiced—the from-scratch nog worth the effort at the holidays.

Ingredients

• 6 large egg yolks
• ¾ cup sugar
• 2 cups whole milk
• 1 ½ cups heavy cream
• 1 tsp vanilla extract
• ½ tsp freshly grated nutmeg (plus more for garnish)
• Small pinch of salt
• ½ cup bourbon
• ¼ cup dark rum

Method

1. Whisk egg yolks and sugar until pale, thick, and glossy.
2. Heat milk in a saucepan until just steaming—do not boil.
3. Slowly whisk the warm milk into the egg mixture to temper.
4. Return to saucepan and cook gently over low heat, stirring constantly, until slightly thickened and it coats the back of a spoon (about 160°F).
5. Strain into a bowl for a silky texture.
6. Stir in cream, vanilla, nutmeg, salt, bourbon, and dark rum.
7. Chill at least 4 hours (overnight preferred).
8. Serve cold, garnished with freshly grated nutmeg.