Description
Rich, creamy, and festive homemade eggnog made with fresh eggs, milk, cream, bourbon, and a hint of nutmeg. A classic holiday treat!
Ingredients
Scale
- 6 large eggs, separated
- ¾ cup granulated sugar, divided in half (3/8 cup for yolks, 3/8 cup for whites)
- 3 cups whole milk
- 1 cup heavy cream
- 3 ounces bourbon (or rum, or brandy, or a combination your preference!)
- 1 teaspoon freshly grated nutmeg, plus more for garnish
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Carefully separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in a separate, clean bowl.
- Add half of the granulated sugar (3/8 cup) to the egg yolks. Using an electric mixer, beat the yolks and sugar together on medium-high speed until the mixture becomes pale yellow and thick (3-5 minutes).
- In a medium saucepan, combine the whole milk and the heavy cream. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Be careful not to let it boil!
- Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture while continuously whisking.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon (5-7 minutes). Be careful not to let it boil!
- Pour the cooked egg yolk mixture through a fine-mesh sieve into a clean bowl.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the eggnog base to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to cool completely.
- In the bowl with the egg whites (make sure it’s clean and grease-free!), add a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually add the remaining granulated sugar (3/8 cup) to the egg whites, about a tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form. Be careful not to overbeat.
- Gently fold the meringue into the chilled egg yolk base. Use a rubber spatula and fold in a figure-eight motion, being careful not to deflate the meringue.
- Stir in the bourbon (or rum, or brandy, or your preferred combination of spirits). Start with the recommended amount and adjust to your taste.
- Stir in the vanilla extract and freshly grated nutmeg.
- Cover the eggnog and refrigerate for at least another hour to allow the flavors to fully meld.
- Eggnog is best served ice cold.
- Garnish each serving with a sprinkle of freshly grated nutmeg.
- Some people like to add a dollop of whipped cream or a sprinkle of chocolate shavings to their eggnog.
- Homemade eggnog will keep in the refrigerator for up to 3 days. Be sure to store it in an airtight container.
Notes
- Food Safety: This recipe contains raw eggs. Use fresh, high-quality eggs and chill the eggnog properly. If concerned, pasteurize the egg yolk mixture by heating to 160°F (71°C) before chilling.
- Alcohol Content: Adjust the amount of alcohol to your preference. Omit for a non-alcoholic version or substitute with non-alcoholic extracts.
- Variations: Experiment with spices like cinnamon, cloves, or allspice. Use different types of milk like almond or coconut milk.
- Prep Time: 30 minutes
- Cook Time: 15 minutes