Rye Free Classic Eggnog

Total time2 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

8 servings

6 pasteurized egg yolks
½ cup granulated sugar, divided
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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2 cups whole milk
1 cup heavy cream, divided
½ tsp ground nutmeg, plus more for serving
¼ tsp ground cinnamon
1 tsp pure vanilla extract
4 pasteurized egg whites

For the egg whites

¼ cup granulated sugar

For serving

1 ½ oz bourbon or dark rum (optional)

Instructions

1
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.
2
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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