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Homemade Eggnog with Bourbon – Easy Festive Recipe

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This homemade eggnog with nutmeg and bourbon is rich, creamy, and has a warmth that store-bought stuff just can’t touch. It’s a holiday tradition that brings people together, made with simple ingredients and a gentle tempering technique for a silky, custard-like consistency.

Ingredients

Scale
  • 6 large eggs, separated (room temperature)
  • 3/4 cup granulated sugar (150 grams)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon freshly grated nutmeg (plus more for garnish)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups bourbon (240 to 360 ml; start with 1 cup and adjust to taste)

Instructions

  1. Separate the eggs: Crack the eggs and separate the yolks from the whites. Place the yolks in a medium bowl and the whites in a separate, clean bowl. Be careful not to get any yolk in the whites—it’ll prevent them from whipping properly.
  2. Whisk the yolks with sugar: Add the sugar to the egg yolks and whisk until the mixture is pale yellow and thick, about 2-3 minutes. It should fall in a ribbon when you lift the whisk. This is your base.
  3. Heat the milk and cream: In a large saucepan, combine the whole milk, heavy cream, freshly grated nutmeg, cinnamon (if using), and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. You want it to steam gently—around 160°F (71°C) if you’re using a thermometer. Small bubbles will form around the edges.
  4. Temper the egg yolks: This is the most important step. Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This warms the yolks gently so they don’t scramble. Then, pour the tempered yolk mixture back into the saucepan, whisking continuously.
  5. Cook the custard: Continue cooking over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. The mixture will thicken slightly, coating the back of the spoon. Don’t let it boil, or you’ll end up with sweet scrambled eggs. This takes about 5-8 minutes. The custard is ready when it reaches 165°F (74°C) and leaves a clear trail when you run your finger across the back of the spoon.
  6. Strain the custard: Pour the custard through a fine-mesh strainer into a clean bowl or pitcher. This removes any tiny bits of cooked egg and gives you a silky-smooth texture. Let it cool for 10 minutes at room temperature.
  7. Whip the egg whites: Using a hand mixer or stand mixer with a clean whisk attachment, beat the egg whites on medium-high speed until soft peaks form. They should be fluffy and hold their shape but still look moist. This takes about 2-3 minutes.
  8. Fold in the egg whites: Gently fold the whipped egg whites into the cooled custard. Use a rubber spatula and a light hand—you want to keep as much air as possible. The mixture will become light and frothy.
  9. Add the bourbon and vanilla: Stir in the bourbon and vanilla extract. Start with 1 cup of bourbon and taste. Add more if you like it stronger. Remember, the flavor will mellow as it chills.
  10. Chill and serve: Cover the pitcher and refrigerate for at least 2 hours, or overnight. The eggnog will thicken slightly and the flavors will meld. Serve cold, garnished with a sprinkle of freshly grated nutmeg and a cinnamon stick if you’re feeling fancy.

Notes

Don’t rush the tempering; go slow and whisk constantly to avoid lumps. Use a thermometer if possible to take the guesswork out of cooking the custard. Freshly grated nutmeg is non-negotiable for the best flavor. Chill the eggnog overnight for the best texture and flavor. If you see small lumps forming, immediately remove the pan from the heat and whisk vigorously.

Nutrition

Keywords: homemade eggnog, eggnog with bourbon, festive drink, holiday eggnog, easy eggnog recipe, creamy eggnog, nutmeg eggnog

Find it online: https://recipebelle.com/homemade-eggnog-with-bourbon-easy-festive-recipe/