Silky egg yolks are whisked into a warm, spiced milk and cream base until they form a rich, gently thickened custard, cooked low and slow for that classic velvety texture. Nutmeg and cinnamon bring warmth to every sip, while a splash of vanilla rounds out the flavor before the mixture chills until perfectly cold. Softly whipped egg whites get folded in right before serving, giving the finished drink that signature light, frothy top. A pour of bourbon or dark rum is entirely optional, so it's just as easy to keep this batch alcohol-free for the whole table. With a careful custard base and a proper chill, this version delivers all the cozy, nostalgic flavor of traditional eggnog without relying on any added sweeteners. It's a solid pick for anyone keeping an eye on added sugar this holiday season, without sacrificing that rich, spoonable texture eggnog is known for.
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In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
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