Homemade Egg Nog
Classic bourbon-spiked eggnog made from scratch—100 times better than store-bought. Creamy, rich, and perfect for holiday gatherings.
Servings: 8 servings
Ingredients
- 4 egg yolks
- 1/3 cup sugar plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon more if desired
- 1 teaspoon fresh nutmeg grated
- 4 egg whites
Instructions
- Grate 1 tsp fresh nutmeg (pre-grated works but fresh is best).
- In a medium saucepan over high heat, combine milk, heavy cream, and nutmeg. Bring just to a boil, stirring occasionally. Remove from heat.
- While milk mixture cooks, beat egg yolks with a stand mixer until light in color. Gradually add 1/3 cup sugar and beat until completely dissolved.
- Temper the eggs: Slowly pour hot milk mixture into whipped eggs while continuously mixing. Return everything to pot and cook until mixture reaches 160°F.
- Remove from heat and stir in bourbon. Pour into medium mixing bowl and refrigerate to chill.
- In another bowl, beat egg whites to soft peaks. Gradually add 1 tablespoon sugar and beat until stiff peaks form.
- Whisk egg whites into chilled mixture using a large bowl. Mix until smooth.
- Chill and serve with whipped cream and nutmeg.
Notes
Recipe from Alton Brown. Uses raw eggs—opt for pasteurized eggs if concerned about food safety. Tempering is crucial to avoid scrambled eggs. Use a large bowl for folding whites to avoid spillage (trust me on this one). More bourbon optional for those dreading the holidays.