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Easy Homemade Spiked Eggnog Recipe

Make the Christmas holidays merry with this easy homemade spiked eggnog recipe! Made from scratch with Jim Beam bourbon, or keep it alcohol-free for the kids.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 3 -4
Ingredients Method Video

Ingredients
  

  • 4 egg yolks (separated into yolks and whites)
  • 1/2 Cup Sugar for the yolks
  • 1 tbsp Sugar for the whites
  • 1 Cup milk
  • 1 Cup heavy Cream
  • 1 TSP Vanilla
  • 4 oz Bourbon (such as Jim Beam, or rum/brandy)
  • Nutmeg for garnish

Method
 

Beat the Egg Yolks
  1. Separate the eggs, placing the whites in a separate bowl to use later.
  2. In a stand mixer or blender, beat the 4 egg yolks until broken.
  3. Add ½ cup of sugar and blend until the yolks become pale/light yellow. Set aside.
Heat the Milk Mixture
  1. In a pot over low heat, combine 1 cup milk, 1 cup heavy cream, 1 tsp vanilla extract, and cinnamon sticks.
  2. Stir constantly for about 3 minutes, then bring the mixture to a boil. Remove from heat immediately.
Temper the Eggs
  1. Very slowly drizzle the hot milk mixture into the egg yolk mixture while whisking/blending continuously to temper the eggs without scrambling them.
  2. Cook & Thicken
  3. Pour the combined mixture back into the pot over medium heat (stirring constantly) until thickened, or until it reaches about 160°F (approx. 6 minutes).
  4. Add Alcohol & Chill
  5. Pour the custard mixture into a clean metal bowl to start cooling.
  6. Stir in 4 oz of bourbon.
  7. Place in the refrigerator to chill thoroughly (about 1 hour).
Whip the Egg Whites
  1. Beat the reserved 4 egg whites until stiff peaks form.
  2. Add 1 tbsp of sugar and whip until incorporated.
Combine & Serve
  1. Fold the whipped egg whites into the chilled custard mixture, then whisk gently until smooth, frothy, and creamy.
  2. Ladle into rock glasses and top with a dash of nutmeg.

Video