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Cozy Homemade Eggnog with Bourbon and Fresh Nutmeg

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A rich, silky, deeply spiced custard eggnog made from scratch with bourbon and fresh nutmeg. This happy accident turned tradition is the perfect cozy holiday drink.

Ingredients

Scale
  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 whole nutmeg (for grating, plus more for garnish)
  • 1 teaspoon vanilla extract
  • ½ to ¾ cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • Pinch of salt

Instructions

  1. In a large mixing bowl, whisk together the 6 egg yolks and ¾ cup granulated sugar until pale, thick, and falls off the whisk in a ribbon, about 2-3 minutes.
  2. In a medium heavy-bottomed saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a generous grating of fresh nutmeg (about ½ teaspoon). Heat over medium heat until hot but not boiling (small bubbles form around edges, steam rises), about 4-5 minutes. Do not let it boil.
  3. While whisking the egg yolk mixture constantly, slowly pour about ½ cup of the hot milk mixture into the yolks to temper them. Keep whisking continuously.
  4. Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
  5. Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon, about 5-8 minutes. The mixture should reach 160°F (71°C) if using a thermometer. Do not let it boil.
  6. Remove from heat. If using a fine-mesh strainer, strain the eggnog into a large bowl or pitcher to catch any bits of cooked egg or spice. Stir in 1 teaspoon vanilla extract and a pinch of salt.
  7. Let the eggnog cool for about 10 minutes on the counter. Then stir in ½ to ¾ cup bourbon, to taste.
  8. Cover and refrigerate for at least 4 hours, preferably overnight. The mixture will thicken as it cools.
  9. When ready to serve, stir well, pour into mugs, and top with a generous grating of fresh nutmeg.

Notes

Don’t rush the tempering process to avoid scrambled eggs. Use low heat and stir constantly. The mixture will look thin when first taken off the heat but will thicken significantly as it chills. Fresh nutmeg is non-negotiable for best flavor. For a non-alcoholic version, omit bourbon and add an extra ½ teaspoon vanilla extract and a pinch of almond extract. Store in the refrigerator for 3-4 days; flavors deepen over time.

Nutrition

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

Find it online: https://willarecipes.com/cozy-homemade-eggnog-with-bourbon-and-fresh-nutmeg/