Nothing quite gets me into Christmas holiday mood than the taste of Homemade Eggnog. Rich, creamy, and fresh, this is a true treat. Honestly, once you sip on a glass of freshly made eggnog, you’ll wonder why you ever settled before for those preservative-packed, artificial-tasting cartons!
This Homemade Eggnog recipe offers a delicious boozy option along with the classic eggnog recipe. Make it the perfect boozy treat to enjoy before calling it a night by mixing in some bourbon.
The combination of alcohol mixed into the eggnog and heating the eggnog base on the stovetop ensures that you can rest easy when using fresh raw eggs for this easy eggnog!
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🍍 Ingredients:
- 6 large eggs, separated into yolks and whites
- ¾ cup granulated sugar
- 2 cups whole milk and 1 cup heavy cream – the combination of rich dairy makes an ultra creamy and rich eggnog; for a lighter version use 2% milk and half ‘n’ half or all milk
- ½-1 teaspoon freshly grated nutmeg – freshly grated spices are more fragrant and flavorful, but ground nutmeg from a spice jar can be used as well
- 1 teaspoon vanilla extract
- ½- 1 ½ cups of bourbon (optional)
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Milk Variations – as mentioned above you can use a lighter milk and/or cream, though for a true treat, indulge with the richer dairy products.
- Alchohol Variations:
- Rum: Dark or spiced rum is a classic choice for eggnog. It complements the rich, creamy flavors of the drink.
- Brandy: Brandy can add a warm and fruity undertone. It’s a traditional option that pairs well with the creamy sweetness.
- Whiskey: Besides bourbon, you can use other types of whiskey, such as rye whiskey or Irish whiskey, to give your eggnog a different twist.
- Cognac: Cognac, a high-quality brandy produced in the Cognac region of France, can add a sophisticated touch to your eggnog.
- Spiced Liqueurs: Liqueurs like spiced rum or cinnamon schnapps will add a unique flavor to your cup.
- Irish Cream Liqueur: Adding a splash of Irish cream liqueur like Baileys pairs well with the creaminess in the recipe.
- Dairy Alternatives – if you prefer a non-dairy eggnog, simply swap out the milk and cream for plant-based beverages. Oat milk, soy milk, or any of the nut milks can be used.
- Sweeteners – Brown sugar can add a hint of warmth and caramel undertones. Agave nectar or maple syrup can be used as natural sweeteners instead of the processed sugar options.
🔪 Instructions:
PREP: Summarize prep instructions here, if applicable.
Step 1: Separate egg whites from yolks. Place egg yolks in a medium mixing bowl and set the egg whites aside.
Step 2: Add sugar to the egg yolks and whisk vigorously until mixture is pale yellow and fluffy. Set aside.
Step 3: In a medium saucepan, heat milk, whipping cream, and ½ teaspoon freshly ground nutmeg over medium heat until just before it boils. (Bubbles will form around the top edge of the milk mixture and it will begin to steam.
Step 4: To temper the eggs, spoon one ladle full of the hot milk mixture and whisk it into the egg mixture. Continue adding ladles of the hot milk to the egg mixture until most has been added.
Pro Tip: Tempering the egg yolks them from curdling by gradually raising their temperature, ensuring a smooth and creamy consistency without unwanted coagulation.
Step 5: Slowly drizzle the egg mixture back into the saucepan, whisking as you do so.
Step 6: Heat over medium, stirring constantly, until mixture begins to thicken. DO NOT BOIL. The mixture should not be heated above 160°F.
Step 7: Remove from heat and stir in vanilla extract and bourbon.
Step 8: Cover with plastic wrap and place in the refrigerator to cool for at least 1 hour. Serve with freshly grated nutmeg or a sprinkle of cinnamon.
Step 9: It is completely optional, but if you wish, whip the reserved egg whites until stiff peaks form (I use the whisk attachment on an electric mixer). Fold the whipped egg whites into the eggnog just before serving. This is more of an old-fashioned and classic way to serve eggnog and adds some nostalgia.
Step 10: Glasses of eggnog with the floating egg whites are rich and delicious with a lovely light and airy foam on top. The egg whites are not heated, and though considered safe, may be of concern to some people. Use pasteurized eggs if serving eggnog with raw egg whites.
Recipe Tips For Making Homemade Eggnog
- ½ cup bourbon is considered a light addition of alcohol to this homemade eggnog and will offer a mild taste too. If you’d like a stronger taste of bourbon then feel free to increase the quantity up to 1 ½ cups.
- If bourbon isn’t your preferred choice of liquor, consider using other brown liquors such as cognac, brandy, rum, or even a combination!
- It’s really important that you don’t overheat the milk mixture or bring it to the boiling point as this will make your eggs scramble and you’ll need to start the recipe again from scratch.
- If you want extra foam and froth in your eggnog then you can whip egg whites into stiff peaks and gently fold them into the eggnog.
- For a stronger nutmeg flavor, I suggest that you use a zester or spice grinder to grind fresh nutmeg instead of using store-bought ground nutmeg.
You can store leftover homemade eggnog in your refrigerator or make it ahead of time to store. The length of time you can store your homemade eggnog in the refrigerator really depends on how much alcohol has been added.
Eggnog with a good dose of alcohol can last as long as several weeks when stored in an airtight glass container while more modest eggnog with no alcohol at all or slight amounts should only be stored for a few days.
Yes, it is, and here’s why: Any bacteria present in the raw eggs is killed off by the alcohol added. In fact, the traditional way of making eggnog included the mixing of raw eggs and alcohol over several weeks!
While this recipe doesn’t require you to make your homemade eggnog several weeks before serving it, the addition of the alcohol and allowing the mixture to sit for at least an hour helps to sterilize the eggs and performs a preservative function too.
We’ve also cooked the egg yolks, which sterilizes the mixture. The raw egg whites are not cooked, and are optional – if you’re concerned, skip the egg whites!
If you’re still worried about getting Salmonella from your eggnog, here are additional ways that you can reduce the chances of bacteria being present in the eggs you use:
1. Make sure to use fresh, organic eggs from a trusted local source.
2. Use pasteurized eggs, particularly if you’ll be using the raw egg whites.
3. Cook the base of your eggnog mixture on the stovetop as I’ve done in this recipe – the heat also acts as a natural sterilizer for any bacteria that may be present in the yolks and whites.
Classic homemade eggnog is served chilled as an after dinner treat typically around the holiday season. You can serve it plain or add in some alcohol like I’ve done for a boozy eggnog that will keep you warm and offer a more decadent adult treat.
Serve your eggnog with some freshly baked sweet pastries or cut out sugar cookies for a winning combination!
If you tried this Homemade Eggnog or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Homemade Eggnog
Ingredients
- 6 large eggs separated into yolks and whites
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½-1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- ½- 1 ½ cups of bourbon optional
Instructions
- Separate egg whites from yolks. Place egg yolks in a medium mixing bowl and set the egg whites aside.
- Add sugar to the egg yolks and whisk vigorously until mixture is pale yellow and fluffy. Set aside.
- In a medium saucepan, heat milk, whipping cream, and ½ teaspoon freshly ground nutmeg over medium heat until just before it boils. (Bubbles will form around the top edge of the milk mixture and it will begin to steam.
- Remove from heat.
- To temper the eggs, spoon one ladle full of the hot milk mixture and whisk it into the egg mixture. Continue adding ladles of the hot milk to the egg mixture until most has been added.
- Slowly drizzle the egg mixture back into the saucepan, whisking as you do so.
- Heat over medium, stirring constantly, until mixture begins to thicken. DO NOT BOIL. The mixture should not be heated above 160°°F.
- Remove from heat and stir in vanilla extract and bourbon.
- Cover with plastic wrap and place in the refrigerator to cool for at least 1 hour.
- Serve with freshly grated nutmeg.
- If desired, whip the egg whites until stiff peaks form and then gently fold into the chilled eggnog. Alternately, use the egg whites for a different purpose.
Notes
- ½ cup bourbon is considered a light addition of alcohol to this homemade eggnog and will offer a mild taste too. If you’d like a stronger taste of bourbon then feel free to increase the quantity up to 1 ½ cups.
- If bourbon isn’t your preferred choice of liquor, consider using other brown liquors such as cognac, brandy, rum, or even a combination!
- It’s really important that you don’t overheat the milk mixture or bring it to the boiling point as this will make your eggs scramble and you’ll need to start the recipe again from scratch.
- If you want extra foam and froth in your eggnog then you can whip egg whites into stiff peaks and gently fold them into the eggnog.
- For a stronger nutmeg flavor, I suggest that you use a zester or spice grinder to grind fresh nutmeg instead of using store-bought ground nutmeg.
Nutrition
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Comments & Reviews
Liz says
This was my first time making eggnog and I’m never buying it again! Your recipe is a winner!!