Step 2

In a saucepan over low heat, combine the cream and milk. Allow to simmer and reduce slightly, stirring occasionally (about 10 minutes or temp to 170-200F).

Step 4

In a separate bowl, whisk the egg yolks while adding olive oil a few drops at a time. Once the oil has emulsified begin slowly streaming in the remaining olive oil. Add the sugar and combine well until the mixture forms a thick, aioli-like consistency.

Step 6

Slowly spoon in a small amount of the steamed milk mixture into the egg yolk mixture, stirring constantly to temper the eggs.

Step 8

Once tempered, pour the remaining diary into the tempered egg yolk mixture, stirring constantly.

Step 10

Once the mixture has cooled slightly, add in the nutmeg and vanilla extract.

Step 12

Transfer the eggnog to a container and place it in the freezer to chill overnight (Or chill in the fridge for the non-frozen version)

Step 14

When ready to serve, place the frozen eggnog into a blender along with a splash of either milk or your favorite booze. Blend until smooth.

Step 16

Pour into your fanciest 8oz glass. Garnish with drizzle of EVOO and fresh grated nutmeg.