A delightful twist on the classic holiday eggnog, perfect for festive gatherings.
In a heavy saucepan off the heat, whisk together the eggs, egg yolks, sugar, and salt until smooth.
Whisking off the heat prevents the eggs from curdling prematurely.
Gradually stir in the milk, a little at a time, ensuring it's well blended after each addition.
Adding the milk slowly helps create a smooth custard base.
Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens and reaches 160°F on an instant-read thermometer.
Stirring constantly prevents the custard from sticking to the pan or curdling.
Strain the custard through a sieve into a large bowl to remove any lumps.
Straining ensures a silky smooth texture for your eggnog.
Stir in the spiced rum, vanilla extract, and grated nutmeg. Cover with plastic wrap and refrigerate until well chilled.
Chilling allows the flavors to meld together beautifully.
Before serving, whip the heavy cream in a medium bowl to soft peaks and gently fold it into the chilled custard mixture.
Folding the cream gently preserves its airy texture.
Serve the eggnog in chilled cups and garnish with a sprinkle of nutmeg.
Chilled cups enhance the refreshing experience of the eggnog.
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