Bourbon Eggnog Recipe

A crystal glass filled with eggnog with Christmas lights in the background.

5 from 1 vote

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!

Prep Time10

Cook Time10

Total Time20

Course: Drinks

Cuisine: American

Servings: servings

Calories: 492kcal

Author: Mike Cleavenger

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.

Nutrition