This recipe by J. Kenji Lopez-Alt over at Serious Eats is as simple as it gets. I’ve cut the original recipe in half, which will make 8 servings.
4 fresh Jones Family Farm eggs, separated
1/3 C sugar, divided
1.5 C whole milk, such as Kriemhild Dairy, Collins Creamery, or Shults Farm
1 C heavy cream from Kriemhild Dairy
1 C dark rum
Nutmeg for garnish
Beat egg whites until foamy, add half of the sugar. Continue to beat until soft peaks form.
In a separate bowl, beat yolks and remaining sugar until light yellow and ribbon-y. Add milk, cream, and rum and beat until combined.
Fold egg white merengue into yolk mixture and serve, topping with grated nutmeg.
Eggnog can be kept in the refrigerator indefinitely, due to the high(ish) alcohol content. Just give the mixture a stir and serve!
Special thanks to long-time customer Ned Rogers for turning us on to this recipe!