Old-Fashioned Family Eggnog (No Alcohol)
Makes about 10–12 servings
Ingredients:
- 6 large eggs (separated)
- ¾ cup sugar (divided)
- 2 cups whole milk
- 1½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly grated nutmeg (plus more for topping)
- Optional: ½ teaspoon ground cinnamon
- Optional for serving: scoop of vanilla ice cream or whipped cream
Instructions:
- Whisk the Yolks:
In a large bowl, beat the egg yolks until thick and light. Slowly add ½ cup sugar, continuing to whisk until smooth. - Warm the Milk:
In a saucepan, heat milk and cream just until tiny bubbles form at the edges (don’t boil). Slowly whisk a bit of the warm milk into the yolks to temper, then pour everything back into the pan. - Cook Gently:
Stir constantly over low heat until the mixture slightly thickens — just enough to coat the back of a spoon. - Cool and Flavor:
Remove from heat, stir in vanilla, nutmeg, and cinnamon if using. Let cool, then chill for 2 hours. - Whip the Egg Whites:
In a clean bowl, beat egg whites until soft peaks form. Add the remaining ¼ cup sugar and beat until glossy. Gently fold into the chilled base for a light, foamy texture. - Serve Cold:
Pour into cups or small glasses, top with a dollop of whipped cream or a small scoop of vanilla ice cream, and dust with nutmeg.
🎁 1950’s Touch:
Serve it in the same glass punch cups the grown-ups use — the kids will feel fancy! Add paper straws or peppermint sticks for stirring, and maybe a few sprinkles on top.
