My Favorite Eggnog Recipe from Galatorie’s Restaurant in New Orleans

 
Makes 10 small servings
 

5 large eggs
1 1⁄8 cups granulated sugar
1 cup half-and-half
1 cup heavy cream
1⁄8 teaspoon freshly grated nutmeg, plus some for garnish 1⁄2 teaspoon pure vanilla
1⁄8 cup bourbon
1⁄8 cup brandy
3 large egg whites

In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve.
Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.

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Chef Lynn Ware

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