Classic Egg Nog

Step 1

In a large saucepan, whisk the egg yolks with 1/2 cup of the sugar until pale and thick.

Step 2

Gradually whisk in the milk, then set the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8-10 minutes; do not let it boil.

Step 3

Remove from heat and stir in the heavy cream, nutmeg, and vanilla extract. Let cool to room temperature, then refrigerate at least 2 hours, until well chilled.

Step 4

Just before serving, whip the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and whip to stiff peaks.

Step 5

Fold the whipped egg whites into the chilled base until combined.

Step 6

Pour into glasses and dust with additional nutmeg before serving.