Creamy Spiced Eggnog with Bourbon
This eggnog recipe features a silky, custardy texture with a gentle kick of smoky bourbon and warming spices. The process involves gentle heating, whisking, and tempering eggs to create a smooth, luscious beverage perfect for holiday celebrations. Its rich creaminess and fragrant spices make it a cozy, festive treat that looks as inviting as it tastes.
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
Ensure you whisk continuously when tempering the eggs and monitor the temperature carefully to prevent curdling. For a non-alcoholic version, simply omit the bourbon and enjoy a pure, spicy custard-style eggnog.