Homemade eggnog hits differently — it’s richer, smoother, and way more flavorful than anything store-bought. When you add a good splash of bourbon, it becomes a true winter indulgence. This version brings deep holiday warmth with hints of vanilla, nutmeg, and just enough sweetness to balance the whiskey’s bold edge.
The texture is lush and velvety, thanks to slowly tempered eggs and heavy cream. It’s a nostalgic throwback to classic holiday gatherings but upgraded with a grown-up twist. Serve it chilled in small glasses, or warm it slightly for an ultra-cozy nightcap.
Bourbon eggnog is perfect for Christmas parties, fireside evenings, or a weekend treat when you want something special. And the best part? It’s simple to make ahead — letting the flavors meld into an even smoother finish.
Ingredients
- 4 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground nutmeg (plus extra for topping)
- 0.5 tsp cinnamon
- 1 cup bourbon
- 1 pinch salt
Instructions
- Whisk together egg yolks and sugar in a bowl until pale and thick.
- Warm milk, cream, nutmeg, cinnamon, and salt in a saucepan until just steaming.
- Slowly pour the warm mixture into the egg yolks while whisking to temper them.
- Return everything to the pot; cook on low, stirring constantly, until slightly thickened.
- Remove from heat and stir in vanilla and bourbon.
- Chill for several hours or overnight for best flavor.
- Serve cold and sprinkle with nutmeg before drinking.
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