MAKES 2½ QUARTS
You either love eggnog or hate it. I’m crazy about it. This is the eggnog of my dreams. It’s velvety with a frothy foam on top and lots and lots of freshly grated nutmeg. Some people prefer bourbon in their nog; I tend to have it as is, or with a little bit of good spiced rum. At CRU we love to use Twenty Boat Rum, which is made in the town of Truro on Cape Cod.
INGREDIENTS
4 cups whole milk
4 cups heavy cream
1 vanilla bean, split
2 cinnamon sticks
1 tablespoon grated nutmeg
¼ teaspoon kosher salt
4 extra large eggs, separated, plus 12 extra large egg yolks
1¼ cups sugar
Twenty Boat Rum (or rum of your choice) (optional)
Combine the milk, cream, vanilla bean, cinnamon sticks, nutmeg, and salt in a medium saucepan and cook over medium-low heat for 10 to 15 minutes.
Meanwhile, combine the egg yolks with 1 cup of the sugar in a medium bowl and whisk until they are light and fluffy. Temper the yolks by adding a ladle full of the hot milk mixture while whisking, then add the tempered yolk mixture to the saucepan and continue to cook over medium-low heat, stirring constantly, until it begins to thicken. Strain through a fine-mesh sieve and refrigerate until thoroughly chilled.
Whip the egg whites with the remaining ¼ cup sugar to soft peaks and fold them into the eggnog. (The eggnog can be refrigerated for up to 2 days until ready to serve.)
Pour into small glasses and add a splash of rum (if using) to each and serve.
