Bourbon Eggnog Recipe
The BEST Homemade Bourbon Eggnog recipe! Thick, creamy, and perfectly flavored with a hint of nutmeg. After trying this, you’ll never go back to store-bought eggnog!
Servings: 6 servings
Calories: 492kcal
Ingredients
- 3 cups whole milk
- ½ vanilla bean or 1½ teaspoon vanilla extract
- 6 egg yolks
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- 1 tablespoon ginger powder
- 1½ teaspoon ground nutmeg freshley ground
- ¼ cup Bourbon
- 1½ cups heavy cream
Instructions
- Separate egg yolks and whisk them in a large bowl with sugar until pale in color and thick, 1-2 minutes.
- Heat the milk until it reaches a simmer. Gradually temper the eggs by slowly ladling in the hot milk, a little at a time, whisking continuously, until the milk is fully incorporated into the egg yolk mixture.
- Add vanilla bean.
- Stir for 10-15 minutes over low heat until thickened or reaches 175°F - 180°F with an instant-read thermometer.
- Set a fine-mesh strainer over a large bowl and pour the custard through it to remove any cooked egg bits and the vanilla bean.
- Place on an ice water bath.
- Add cinnamon, clove, ginger powder, nutmeg, bourbon, and heavy cream.
- Serve with ice in desired glass and garnish with freshly grated nutmeg.
Notes
- To avoid broken egg yolks, crack all the eggs into one bowl and fish the yolks out with your fingers.
- For a cool presentation, whip egg whites with sugar for a meringue topping.
- Tempering involves gradually adding hot milk to the egg yolks to prevent them from scrambling. Add one ladle of hot milk at a time, whisking constantly, until the mixture feels warm.
- When using a vanilla bean, split it down the center lengthwise and use the back of your knife to scrape out the vanilla.
- When the custard reaches 175°F - 180°F, take it off the heat to prevent overcooking.