Directions

1. Add the egg yolks and sugar to the bowl of your KitchenAid® Stand Mixer fitted with the whisk attachment. Beat on high speed until the yolks are thick and pale yellow, and have doubled in volume, about 4 minutes.
2. Meanwhile, heat the milk in a small pot over a medium-low flame, until very hot, but not boiling (150F when checked with an instant read thermometer).
3. With the KitchenAid® Stand Mixer set on low speed, slowly pour 1/2 cup of the milk into the bowl. Be sure to pour it in a slow, steady stream. This is called tempering the egg yolks, which uses the heat from the milk to carefully cook the yolks without them curdling.
4. Add the vanilla and nutmeg. Increase the speed to medium, and slowly pour in the remaining milk. Continue to beat until the mixture is very frothy, and forms a “head” on top like a pint of beer, 3 to 4 minutes. Traditionally, eggnog is served cold, but I find it even better warm. If you prefer it chilled, transfer it to a glass bottle, cover and store in the fridge for at least four hours. It will keep in the fridge for up to five days. Be sure to give it a shake before serving.