Eggnog has long been a holiday staple, but this version is a bit different—more custardy, less cloying, with a whisper of smoky bourbon. I’ve been tinkering with this recipe for years, trying to get that perfect balance of creamy richness and festive spice. It’s a labor of love that feels like a warm hug on a chilly night.
Why I keep making this eggnog every season
It captures the chaos and comfort of holiday nights, with a silky texture and spicy warmth. It’s forgiving, adaptable, and always feels like a small celebration. Plus, it’s a great way to use leftover spirits and share a moment of quiet joy with loved ones.
Breaking down the eggnog ingredients
- Eggs: The base, adding richness and body; fresher eggs give a cleaner taste.
- Milk and cream: Creamy and smooth, they form the luscious backbone—use full-fat for best texture.
- Sugar: Sweetens and balances the spices; honey or maple syrup can swap in for a different note.
- Spices (nutmeg, cinnamon): Aromatic and warming; freshly grated nutmeg delivers a sharper, more vibrant flavor.
- Alcohol (bourbon, rum): Adds depth and warmth; opt for a good-quality spirit or skip for a non-alcoholic version.
- Vanilla extract: Brightens the custard’s flavor; vanilla bean can be used for an extra fragrant punch.
- Salt: A pinch enhances all the flavors—don’t skip it.
Tools of the trade for eggnog mastery
- Saucepan: To gently heat the milk and cream, avoiding scorching.
- Whisk: To blend ingredients smoothly and temper the eggs.
- Thermometer: To monitor the temperature and prevent curdling.
- Fine sieve: To strain out any cooked egg bits if needed.
- Measuring cups & spoons: To keep your ingredients accurate.
Step-by-step guide to a silky, spiced eggnog
Step 1: Gather your ingredients and equipment before starting—mise en place makes everything smoother.
Step 2: Combine eggs, sugar, and a pinch of salt in a mixing bowl. Whisk vigorously until smooth and slightly frothy.
Step 3: Heat milk and cream in a saucepan over medium heat (about 70°C / 160°F). Add vanilla bean seeds or extract.
Step 4: Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
Step 5: Return the combined mixture to the saucepan and cook over low heat, stirring gently, until it thickens slightly (around 75°C / 165°F). Do not boil.
Step 6: Remove from heat and stir in bourbon or rum, then add freshly grated nutmeg or cinnamon.
Step 7: Pour into glasses or mugs, and let cool slightly. Garnish with a sprinkle of nutmeg or a cinnamon stick.
Step 8: Chill in the fridge for at least 2 hours or until fully cold. Serve cold or gently warm.
Creamy Spiced Eggnog with Bourbon
Equipment
- Saucepan
- Whisk
- Thermometer
- Fine sieve
- Measuring cups/spoons
Ingredients
- 4 large eggs preferably fresh
- 1/2 cup granulated sugar
- 1 cup whole milk full-fat recommended
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg freshly grated for best flavor
- 1/4 teaspoon ground cinnamon
- 1/2 cup bourbon or rum, optional
- pinch salt
Instructions
- Gather all your ingredients and equipment, setting everything up before you start to make the process smooth and enjoyable.
- In a mixing bowl, whisk the eggs, sugar, and a pinch of salt vigorously until the mixture becomes smooth and slightly frothy, about 2 minutes. This helps incorporate air and ensures a silky texture.
- Pour the milk and heavy cream into a saucepan, add vanilla extract, and heat over medium heat. Watch for steam and small bubbles around the edges, heating until just below boiling point, about 70°C (160°F). The mixture should be warm and fragrant.
- Slowly pour a small stream of the hot milk mixture into the egg mixture while whisking constantly. This gently raises the temperature of the eggs, preventing curdling and creating a smooth custard base.
- Pour the combined mixture back into the saucepan and cook over low heat, stirring gently with a spatula or spoon. Use a thermometer to monitor and cook until the mixture thickens slightly to about 75°C (165°F), or until it coats the back of a spoon—this takes around 8-10 minutes. Do not let it boil, as it can cause curdling.
- Remove from heat, then stir in the bourbon or rum, and add the freshly grated nutmeg and cinnamon. The aroma should be warm and inviting, with the spices evenly distributed.
- Pour the mixture through a fine sieve into a clean bowl or pitcher to catch any cooked egg bits, ensuring a silky smooth eggnog.
- Transfer the strained eggnog to glasses or mugs, then let it cool slightly at room temperature before chilling in the fridge for at least 2 hours, or until thoroughly cold. This helps the flavors meld and the texture set.
- Serve the eggnog chilled, garnished with a sprinkle of freshly grated nutmeg or a cinnamon stick for an extra festive touch. Enjoy the rich, creamy, and aromatic sip that feels like a warm holiday hug.
Notes
Cooking checkpoints & tips for best eggnog
- Ensure the eggs are tempered slowly to prevent curdling.
- The mixture should thicken slightly but not boil, which can cause it to break.
- Taste and adjust sweetness or spice levels before chilling.
- The right temperature is key—use a thermometer to avoid overcooking.
Common eggnog pitfalls & how to fix them
- Eggs curdling during heating.? Slow down and whisk continuously to prevent eggs from scrambling.
- Overcooking the custard, resulting in a grainy texture.? Remove from heat immediately if mixture starts boiling.
- Adding spirits too early, causing curdling.? Add alcohol after removing from heat to keep the mixture smooth.
- Using old eggs that can spoil faster.? Use fresh eggs for a cleaner flavor if worried about safety.
This eggnog is all about embracing the imperfect, the cozy, the slightly chaotic. It’s a drink that brings back memories of holiday chaos—clattering around the kitchen, sneaking tastes of the spiced milk. Enjoy it as it is, or experiment with your favorite spirits or toppings. Whatever you do, let it be a little messy and a lot delicious.
