Best Christmas Eggnog

In a pot, bring whole milk, heavy cream, and spices to a very low simmer over medium-low heat, reaching approximately 200 degrees.

Meanwhile, separate your eggs into two bowls. Set aside the bowl of egg whites for later. In the bowl containing the egg yolks, add sugar and whisk until the mixture becomes pale yellow and thickened.

Once the cream mixture has reached the desired temperature, temper the egg yolks by slowly stirring in about a cup and a half of the hot cream. Take care to add it gradually to prevent scrambling the eggs.

After tempering the eggs, stir them into the pot with the remaining cream. Bring the eggnog back up to a low simmer, which should only take a couple of minutes.

Once done, place the pot in an ice bath to cool down, then cover and store it in the fridge for at least overnight to thoroughly chill.

The following day, prepare your Swiss meringue. Boil about 3″ – 4″ of water in a pot. In a heatproof glass or metal bowl, combine egg whites, sugar, and cream of tartar. Whisk to blend and place the bowl over the pot of boiling water, ensuring the water doesn’t touch the bottom of the bowl.

Continue to whisk gently until all the sugar granules are dissolved, and the temperature reaches 160 degrees. Remove from heat and blend with a hand mixer until soft peaks are achieved. Add vanilla and blend a bit more until incorporated. A stand mixer with the whisk attachment can also be used.

Strain your eggnog to remove cinnamon sticks and cloves. Then, stir in half of the meringue until fully incorporated.

Serve the eggnog in glasses, topped with a generous spoonful of meringue, dusted with cinnamon, and garnished with a cinnamon stick for a beautiful presentation and perfectly spiced eggnog. Enjoy!