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Homemade Eggnog with Bourbon: Best Family Recipe

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This homemade eggnog with nutmeg and bourbon is rich, creamy, and perfectly spiced, with a warmth that brings everyone together. It’s the centerpiece of our family holiday gatherings and the antidote to store-bought eggnog that’s too sweet or thin.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 teaspoon freshly grated nutmeg (plus more for garnish)
  • 1/2 teaspoon vanilla extract (pure)
  • 1/4 teaspoon salt
  • 1/2 to 3/4 cup (120-180ml) bourbon (such as Buffalo Trace or Maker’s Mark)
  • Optional: 1/2 teaspoon ground cinnamon

Instructions

  1. Heat the milk and cream. In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Place over medium heat and warm until it’s steaming but not boiling—you’ll see small bubbles around the edges. This takes about 4-5 minutes. Stir occasionally to prevent a skin from forming. Do not let it boil, or the eggs might scramble later.
  2. Whisk the egg yolks and sugar. While the milk heats, add 6 large egg yolks and 3/4 cup granulated sugar to a large mixing bowl. Whisk vigorously until the mixture is pale yellow, thick, and falls in a ribbon from the whisk—about 2 minutes. This step is important for dissolving the sugar and incorporating air.
  3. Temper the eggs. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly. This raises the temperature of the eggs gently. Then, pour the egg mixture back into the saucepan with the remaining milk, whisking as you go. Keep whisking over medium-low heat for 3-4 minutes, until the mixture thickens enough to coat the back of a spoon. It should be about 160°F (71°C)—a thermometer helps, but the spoon test works too.
  4. Strain and cool. Immediately pour the mixture through a fine-mesh strainer into a clean pitcher or bowl. This catches any tiny bits of cooked egg. Let it cool at room temperature for 10 minutes, then stir in 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours, or until completely chilled. The flavor gets better as it rests!
  5. Add the bourbon. Once the base is chilled, stir in 1/2 to 3/4 cup bourbon. Start with 1/2 cup, taste, and add more if you like a stronger kick. I usually go for 2/3 cup for a nice balance. Stir well to combine.
  6. Serve and garnish. Pour the eggnog into glasses or a punch bowl. Grate a little fresh nutmeg over the top of each glass for a beautiful finish. If you’re feeling fancy, add a cinnamon stick or a dollop of whipped cream. Serve immediately, or keep refrigerated until ready.

Notes

Don’t rush the tempering—add the hot milk slowly while whisking constantly to avoid scrambled eggs. Use a thermometer if possible; the ideal temperature is 160°F (71°C). Chill thoroughly before serving; at least 2 hours, but overnight is even better. Adjust the bourbon to your taste. Fresh nutmeg is a game-changer—use a Microplane for fine, aromatic grates. If the mixture looks lumpy during tempering, whisk faster and strain to fix any issues.

Nutrition

Keywords: homemade eggnog, eggnog with bourbon, holiday drink, Christmas eggnog, creamy eggnog, spiced eggnog, family recipe

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