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Classic Bourbon Eggnog Recipe: Easy Homemade Holiday Drink

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A rich, creamy, and completely foolproof homemade eggnog with bourbon and nutmeg. This no-temper method skips the anxiety of traditional recipes, delivering a velvety custard that comes together in under 15 minutes of active prep time.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • 3/4 cup granulated sugar (150 grams)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon vanilla extract (pure)
  • 1/2 teaspoon freshly grated nutmeg (plus more for garnish)
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups bourbon (240 to 360 ml, such as Buffalo Trace or Maker’s Mark)

Instructions

  1. Whisk the egg yolks and sugar: In a large mixing bowl, whisk together the 6 egg yolks and 3/4 cup sugar until the mixture turns pale yellow and slightly thick, about 2 minutes. It should fall off the whisk in a ribbon when you lift it.
  2. Heat the milk and cream: Pour the 2 cups whole milk and 1 cup heavy cream into a medium saucepan. Heat over medium heat, stirring occasionally, until small bubbles form around the edges — about 4 to 5 minutes. Do not let it boil. You want it hot but not simmering, around 160°F if using a thermometer.
  3. Combine the hot milk with the eggs: Remove the saucepan from heat. Slowly pour the hot milk mixture into the bowl with the egg yolks, whisking constantly. Pour in a thin, steady stream — about the width of a pencil. Keep whisking the entire time. The mixture will thicken immediately.
  4. Add the flavorings: Stir in the 1 teaspoon vanilla extract, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon salt. Whisk until everything is well combined.
  5. Strain (optional but recommended): Pour the mixture through a fine-mesh strainer into a clean pitcher or bowl to catch any accidental bits of cooked egg.
  6. Cool and add the bourbon: Let the mixture cool to room temperature, about 20 minutes. Then stir in the bourbon. Start with 1 cup and taste — add more if you want a stronger kick.
  7. Chill thoroughly: Cover the pitcher and refrigerate for at least 4 hours, preferably overnight. The flavors need time to meld together.
  8. Serve and garnish: Pour into small glasses or cups. Top with a generous grating of fresh nutmeg and a cinnamon stick if desired. Serve cold.

Notes

The no-temper method is forgiving: pour hot milk slowly while whisking constantly. For best results, chill overnight to allow flavors to meld. The eggnog keeps for up to 5 days in the refrigerator. For a non-alcoholic version, omit bourbon and add extra vanilla and cinnamon. For dairy-free, use full-fat oat milk and coconut cream.

Nutrition

Keywords: eggnog, bourbon eggnog, homemade eggnog, holiday drink, Christmas drink, New Year's Eve drink, no-temper eggnog, easy eggnog recipe

Find it online: https://dinadishes.com/classic-bourbon-eggnog-recipe-easy-homemade-holiday-drink/