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Creamy Classic Eggnog with Bourbon and Spices Recipe

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4 from 77 reviews

Classic homemade eggnog made with rich egg yolks, creamy milk and heavy cream, warmed with warming spices like cinnamon and nutmeg, and optionally spiked with bourbon or dark rum. This festive holiday drink is smooth, creamy, and perfect served chilled with a sprinkle of additional nutmeg or whipped cream on top.

  • Total Time: 2 hours 20 minutes (including chilling time)
  • Yield: 6 servings

Ingredients

Base

  • 6 large egg yolks
  • 2/3 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch of salt
  • 1 teaspoon vanilla extract

Alcoholic Add-ins (Optional)

  • 1 cup bourbon or dark rum

Optional Toppings

  • Whipped cream
  • Ground cinnamon or nutmeg

Instructions

  1. Whisk Egg Yolks and Sugar: In a large mixing bowl, vigorously whisk together the 6 large egg yolks and 2/3 cup granulated sugar until the mixture becomes thick and pale, about 3-5 minutes. This helps dissolve the sugar and aerate the eggs for a creamy texture.
  2. Heat Milk and Cream with Spices: In a medium saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Warm gently until it just begins to steam, but do not let it boil.
  3. Temper the Eggs: Slowly pour a small amount of the warm milk mixture into the egg yolk mixture while whisking constantly to gradually raise the temperature of the eggs and prevent curdling.
  4. Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (about 170°F or 77°C). Do not let it boil to avoid scrambling the eggs.
  5. Remove from Heat and Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled, at least 2 hours or overnight.
  6. Add Alcohol (Optional): Once chilled, stir in 1 cup bourbon or dark rum if desired. Adjust the amount to your taste or omit for a non-alcoholic version.
  7. Serve: Pour eggnog into glasses or mugs. Garnish each serving with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg if desired. Serve chilled and enjoy responsibly.

Notes

  • Use pasteurized eggs or cook the egg mixture to at least 160°F to ensure safety.
  • Alcohol is optional and can be omitted for a kid-friendly version.
  • Eggnog can be made 1-2 days ahead to meld flavors; keep refrigerated.
  • For a lighter version, substitute milk with low-fat milk and reduce sugar slightly.
  • Always stir gently and cook slowly to avoid curdling eggs.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/creamy-classic-eggnog-with-bourbon-and-spices-recipe/