Classic Homemade Eggnog Recipe (Just Like Nana's!)

Instructions:

1. Whisk egg yolks and sugar together in a bowl until pale and thickened (ribbon stage).
2. Gently heat milk, cream, nutmeg, and salt in a saucepan over medium heat until just simmering (small bubbles at the edge). Do not boil!
3. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Repeat several times to temper the eggs.
4. Pour the tempered egg mixture into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (around 170-175°F if using a thermometer). Do not boil!
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles (optional, for an extra smooth texture).
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
7. In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
8. In a separate bowl, whip chilled heavy cream until soft peaks form.
9. Gently fold the whipped egg whites and whipped cream into the chilled custard.
10. Stir in bourbon, rum, or brandy (if using).
11. Cover and chill for at least another hour. Serve cold, garnished with freshly grated nutmeg.