Description
This classic homemade eggnog recipe blends the rich flavors of whole milk, cream, spices, and eggs with bourbon and dark rum for a festive holiday treat. Creamy and smooth, it’s perfect for serving chilled with a sprinkle of nutmeg and cinnamon or a dollop of whipped cream.
Ingredients
Scale
Liquid Ingredients
- 2 ½ cups whole milk
- 1 cup whipping cream 35% fat
- 3 fl oz bourbon
- 3 fl oz dark rum
- 2 tsp vanilla extract
Spices and Seasonings
- 1 tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
- Pinch sea salt (⅛ tsp)
- Extra ground nutmeg and cinnamon for topping (optional)
Eggs and Sugar
- 6 egg yolks from large eggs
- 100 g sugar (½ cup)
- ½ cup pasteurized egg whites (optional)
Optional Toppings
- Whipped cream (optional)
Instructions
- Heat the milk and spices: Place the whole milk, freshly grated nutmeg, ground cinnamon, and sea salt in a saucepan. Heat over medium heat until the milk just starts to simmer, but do not boil.
- Whisk egg yolks and sugar: While the milk is heating, whisk together the egg yolks and sugar using a hand mixer or whisk until the mixture is pale, thick, and forms ribbons when lifted.
- Temper the eggs: Slowly pour about one cup of the hot milk mixture into the egg yolk mixture while whisking constantly to warm the eggs without scrambling them.
- Combine mixtures: Pour the warmed egg mixture back into the saucepan with the remaining hot milk and whisk well to combine.
- Cook the mixture: Return the saucepan to medium heat and whisk frequently until the mixture reaches 160°F, making sure it does not boil to prevent curdling.
- Remove from heat and add cream and alcohol: Once at 160°F, remove the saucepan from the heat. Stir in the whipping cream, vanilla, bourbon, and dark rum.
- Chill the eggnog: Transfer the mixture to a container and refrigerate for at least 12 hours or up to 24 hours to develop flavors.
- Optional strain: After chilling, optionally strain the eggnog through a sieve to remove spices for a smoother texture.
- Whisk egg whites: Using a hand mixer or whisk, beat the pasteurized egg whites in a large bowl until soft peaks form.
- Fold in egg whites: Gently fold the whipped egg whites into the chilled eggnog mixture to add lightness.
- Serve: Stir the eggnog before serving. Pour into glasses and top with a sprinkle of nutmeg and cinnamon and/or a dollop of whipped cream if desired. Serve immediately or keep chilled until ready to serve.
Notes
- For a non-alcoholic version, omit the bourbon and rum and substitute with extra milk and optional rum or cognac extracts.
- Store the eggnog in the refrigerator for up to 5 days; with at least 2 to 2.5 cups of alcohol, it can be safely kept longer and its flavor improves after aging for one week.
- Be careful not to boil the egg mixture during cooking to prevent scrambling.
- Using pasteurized egg whites increases safety and adds a creamy texture when whipped and folded in.
- Adjust the sugar amount to taste; increasing to 150 g (¾ cup) makes a sweeter eggnog.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 115 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg
