Thick, creamy, and decadent with a subtle hint of aromatic spice, my alcoholic eggnog recipe is the best homemade eggnog you’ll find!
There are a zillion eggnog recipes (I know, because I’ve written most of them!), but each has its place. This one can be made alcohol-free, but I love the flavor and fragrance that a splash of rum adds.
However, add whichever tipple is your favorite. I enjoy a splash of rum, but you can add bourbon, brandy, or whiskey. Or even something a little more exotic…! I’ll give you some suggestions at the end.
Alcoholic Eggnog
Ingredients
- 4 egg yolks
- 4 egg whites
- 1 pint whole milk (475ml)
- 1 cup heavy cream
- ā cup sugar
- 1 tablespoon sugar
- 3 fl oz bourbon/ brandy/ rum/ whiskey (90ml)
- 1 teaspoon ground/ grated nutmeg
- pinch ground cinnamon (to garnish, optional)
- dollop whipped cream (to garnish, optional)
Instructions
Uncooked Eggnog*
- In the bowl of an electric/ stand mixer, beat the egg yolks until they lighten in color.
- Gradually add the ā cup sugar and continue to beat until it is completely dissolved.
- Add the milk, cream, alcohol and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
- With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture.
- Pour into a pitcher, cover, and refrigerate until chilled (2 – 3 hours).
- Pour into glasses, add a dollop of whipped cream to float in the top, sprinkle with cinnamon to garnish, serve and enjoy!
Cooked Eggnog
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
- Gradually add the ā cup sugar and continue to beat until it is completely dissolved.
- Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
- Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
- Then return everything to the pot and cook until the mixture reaches 160 degrees F (or 70 degrees C).
- Remove from the heat, stir in the alcohol, pour into a medium mixing bowl, and set in the refrigerator (covered) to chill for 2 -3 hours.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the eggwhites into the chilled mixture.
- Portion into glasses, float a dollop of whipped cream in the top, then sprinkle over a little ground cinnamon. Serve and enjoy!
Notes
Options
As you know, I like to give you some suggestions about how you can personalize my recipes. Here I’ll divide my suggestions into splash and dash. A splash of alcohol, or a dash of something non-alcoholic. I’ve already suggested bourbon, brandy, rum, or whiskey to add to your eggnog, but what else is there? Read on…!
A splash of…?
- Kahlua (coffee liqueur). Try it – if you like enjoy a subtle coffee flavor.
- Bailey’s. One of my all time favorites (with or without eggnog!!).
- Frangelico – adds a slight nutty flavor.
A dash of…?
- Dollop whipped cream in the top of your eggnog just prior to serving.
Feedback from your northern neighbor! Made your eggnog for our Canadian Thanksgiving and had to give the recipe to all my family. Big thanks from all of us up here xx
Followed link from eggnog recipe collection facebook page. Great to see the recipes here – this one is my favorite i make it all year.
I’m so glad to hear that it’s not just me who makes eggnog all year – I love it! š