Preparation

Step 1: Whisk the Egg Yolks and Sugar

In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale and thick. This step ensures a creamy texture and integrates the sugar fully into the eggnog base.

Step 2: Heat the Milk and Spices

In a medium saucepan over medium heat, combine the milk, nutmeg, and cinnamon. Heat the mixture until it’s steaming but not boiling, stirring occasionally to prevent scorching.

Step 3: Temper the Egg Mixture

Gradually add a small amount of the warm milk to the egg yolk mixture, whisking constantly. This step, known as tempering, prevents the eggs from curdling by gently raising their temperature.

Step 4: Combine and Cook

Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Be careful not to let it boil.

Step 5: Add the Cream and Flavorings

Remove the saucepan from heat and stir in the heavy cream, vanilla extract, and rum. Mix well to ensure all the flavors are evenly distributed.

Step 6: Chill and Serve

Transfer the eggnog to a pitcher or container and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled in glasses, topped with whipped cream and a sprinkle of cinnamon or nutmeg. Garnish with a cinnamon stick for an extra festive touch.