I made a double batch of this recipe last night - with some modifications. It is heavenly. Thick, but not overly heavy like most store bought nog, good flavor that's a little easy-going, and not too sweet. The recipe is from Elise over at
Simply Recipes.
Eggnog Recipe
INGREDIENTS
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves - I used a scant teaspoon of ground cloves for my double batch, so that would be a scant half teaspoon for a single batch. Be careful, clove can easily overpower everything else.
Pinch of cinnamon - I substituted ground ginger for the cinnamon.
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)
METHOD
1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.
2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling. - I added the nutmeg here, instead of waiting until the end. If you do this, don't add it at the end as well, you'll have way too much nutmeg.
3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)
5 Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour. - If you used ground cloves, you don't need to strain the nog, but may want to to get any possible egg lumps out, in case you had problems with the egg tempering step or heated the combined mixture too high and curdled it.
6 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.
Makes 1 quart. Serves 4-6.
I also omitted the liquor, but like to add just a touch of sherry to my glass, the nuttiness of the sherry goes well with the nutmeg.