• Separate the egg yolks from the whites, placing the yolks in a mixing bowl. Store the whites in a separate bowl if you plan to use them for a fluffy topping later.
• Whisk the egg yolks and sugar together until the mixture becomes pale and creamy. This step is key to achieving the eggnog’s smooth texture.
• In a medium saucepan, combine the milk, heavy cream, and nutmeg. Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling.
• Gradually add the hot milk mixture to the egg yolks while whisking constantly. This step, known as tempering, prevents the eggs from scrambling. Once combined, return the mixture to the saucepan.
• Cook the eggnog over low heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C). This is the temperature at which pasteurization occurs. Be careful not to overheat, as this could cause curdling.
• Remove the saucepan from the heat and stir in the vanilla extract. If you’re adding alcohol, this is the time to mix it in. If you prefer a smoother texture, strain the mixture through a sieve to remove any small particles.
• Transfer the eggnog to a pitcher and let it cool to room temperature before refrigerating it for at least 2 hours. Serve chilled, garnished with a sprinkle of nutmeg.

Optional: Fluffy Egg White Topping

• For an extra indulgent touch, whip the reserved egg whites to soft peaks and fold them into the chilled eggnog for a light, frothy finish.