Preparation

Step 1:
In a medium bowl, whisk the egg yolks and half of the sugar (about 3/8 cup) until they are smooth and the mixture turns pale and thick. This will help make the nog creamy and avoid any raw egg flavor.

Step 2:
In a saucepan over medium heat, combine the milk, heavy cream, vanilla bean seeds, cinnamon, nutmeg, and salt. Stir occasionally and bring the mixture just to a simmer, without boiling, to keep the cream smooth and prevent curdling.

Step 3:
Gradually pour about 1 cup of the heated milk mixture into the egg yolk and sugar mixture, whisking continuously. This tempers the eggs, preventing them from cooking unevenly when mixed with the hot milk.

Step 4:
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue to cook on low heat, stirring constantly, until the nog thickens slightly. This should take around 5–8 minutes. Do not let it boil, as this can cause the mixture to curdle.

Step 5:
Remove the saucepan from the heat and stir in the remaining sugar and optional rum or bourbon, if desired. Pour the nog through a fine mesh strainer to remove any small bits of cooked egg for a smooth finish.

Step 6:
Transfer the nog to a pitcher and refrigerate for at least 2 hours to let the flavors meld and cool completely. This nog can also be served warm if preferred.

Step 7:
To serve, pour the chilled nog into glasses, top with a dollop of whipped cream, a sprinkle of nutmeg, and garnish with crushed peppermint candy or a caramel drizzle for a festive touch.