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Creamy Homemade Bourbon Eggnog with Fresh Nutmeg

homemade bourbon eggnog - featured image
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A rich, velvety homemade eggnog made with a cooked custard base, smooth bourbon, and freshly grated nutmeg. This make-ahead holiday drink is perfectly balanced and gets better after a day in the fridge.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 ½ cups good-quality bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • Optional: 2 tablespoons dark rum

Instructions

  1. Whisk the yolks and sugar (5 minutes): In a large heatproof bowl, combine egg yolks and sugar. Whisk vigorously until pale, thick, and falls in a ribbon when lifting the whisk, about 3-5 minutes.
  2. Heat the dairy and spices (8 minutes): In a heavy-bottomed saucepan, combine whole milk, heavy cream, scraped vanilla bean (pod and seeds), freshly grated nutmeg, ground cinnamon, and salt. Bring to a gentle simmer over medium heat, stirring occasionally. Do not let it boil.
  3. Temper the egg yolks (10 minutes): Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Continue whisking and slowly add another ½ cup of hot milk. Pour the tempered yolk mixture back into the saucepan with remaining milk, whisking continuously.
  4. Cook the custard (8-10 minutes): Return saucepan to medium-low heat. Cook, stirring constantly, until custard thickens enough to coat the back of a spoon (170°F/77°C). Do not exceed 180°F.
  5. Strain and cool (5 minutes): Immediately remove from heat. Pour custard through a fine-mesh strainer into a clean bowl or glass pitcher. Let cool at room temperature for about 15 minutes, stirring occasionally.
  6. Add the bourbon and chill: Once cooled slightly, stir in bourbon (and dark rum if using). Cover and refrigerate for at least 4 hours, preferably overnight.
  7. Serve and garnish: Stir well before serving. Pour into small glasses and grate fresh nutmeg over each serving.

Notes

The eggnog gets better after a day in the fridge. For best results, make it a day ahead. Do not skip the straining step. Use fresh nutmeg for the best flavor. The bourbon acts as a preservative, so the eggnog keeps for 5-7 days in the fridge.

Nutrition

Keywords: eggnog, bourbon eggnog, homemade eggnog, holiday drink, custard, nutmeg, Christmas drink

Find it online: https://sofiaspice.com/creamy-homemade-bourbon-eggnog-with-fresh-nutmeg/