In a large bowl, beat the eggs until they are thick and lemon colored.
Whisk in the sugar, nutmeg, lemon juice and salt.
Add the milk and cream.
Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.
Serve with ice. Makes 6 large glasses.
Video
Notes
Adjust the sugar to your liking. Add more or less.
You can also add a bit more nutmeg or even cinnamon if you'd like.
Want your eggnog creamier? Use more cream and less milk.
For a cooked eggnog, follow these instructions {the only ingredient you will not use is the lemon juice}: Heat the milk and cream in a saucepan over medium heat until it is about 115-120 degrees F. In another bowl, use a hand mixer to beat together the eggs for 1-2 minutes or until they are lemon in color. Scoop 3/4 cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called "tempering" the eggs. Now pour the egg/milk mixture slowly into the heated milk, whisking constantly. Add the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 160 degrees F. This is a safe temperature for the eggs. The last step is chilling the eggnog. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.