Ingredients:

  • 6 Large Egg Yolks
  • 3/4 cup Granulated Sugar
  • 2 cups Whole Milk (Full Fat)
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 tsp Freshly Grated Nutmeg, divided
  • 1 tsp Good Quality Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 1 cup Aged Brandy or Cognac
  • 1/2 cup Dark Rum
  • Freshly grated nutmeg (for garnish)

Instructions:

  1. Heat the Dairy: In a heavy-bottomed saucepan, combine the whole milk, heavy cream, 1/4 teaspoon of the nutmeg, and the salt. Heat over medium-low heat until steam is visible and small bubbles form around the edges (scalding), but do not boil. Remove from heat.
  2. Whisk Yolks and Sugar: In a large bowl, whisk the egg yolks and granulated sugar vigorously until the mixture is pale yellow, thick, and ribbons form when the whisk is lifted (about 2-3 minutes).
  3. Temper the Yolks: Slowly drizzle 1 cup (240 ml) of the hot milk mixture into the egg mixture while continuously whisking. This slowly raises the temperature of the eggs and prevents scrambling.
  4. Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to low heat. Stir constantly and slowly, scraping the bottom and corners.
  5. Monitor Temperature: Cook until the mixture thickens slightly and coats the back of a spoon. Use a thermometer to ensure the mixture reaches exactly 71°C (160°F). Do not allow it to exceed 75°C (167°F).
  6. Strain and Chill: Remove the saucepan from the heat immediately. Stir in the vanilla extract. Pour the entire mixture through a fine-mesh sieve into a clean bowl or pitcher to ensure silky smoothness. Cover and refrigerate for a minimum of 3 hours, or ideally overnight, until completely cold.
  7. Spike the Nog: Once thoroughly chilled, whisk in the brandy/Cognac and the dark rum. Stir well to integrate the spirits.
  8. Serve: Serve the Spiced Egg Nog Cocktail cold over ice in rocks glasses or glass mugs. Grate a generous dusting of fresh nutmeg over the top of each serving before presenting.