This creamy, eggnog recipe is filled with bourbon, spiced rum, Christmas spices and the whole thing is made almost lighter than air with lots of meringue whipped in.
Eggnog gets such a bad wrap because all the store-bought brands just can’t compete with the homemade version. Most of you wouldn’t pour an old fashioned or margarita from a bottle and expect it to be top notch.
In this classic holiday treat bourbon, and spiced rum spike a creamy almost custard-like base. Things are lightened up with the incorporation of meringue just before serving.
Garnish each drink with a pinch of nutmeg and cinnamon.
Frequently asked questions
Which alcohol goes best with eggnog?
Eggnog will typically have brandy, spiced rum, whiskey, or bourbon. You can use whichever alchohol you like best, my recipe has lots of bourbon and spiced rum.
How long does homemade eggnog with alcohol last?
Eggnog will last up to three days in the fridge. It actually tastes better after chilling in the refrigerator overnight as the flavors have a chance to really come together.
If you want to make eggnog ahead of time I would recommend whipping the egg whites and folding in just before serving. That’s optional but your drink will be lighter and more airy that way.
What does eggnog taste like?
Eggnog tastes creamy like a delicious custard spiked with alchohol. It you love Baileys then this drink will more than satisfy you!
Is it safe to eat raw eggs?
Generally speaking fresh eggs are pretty safe to eat but if you have concerns about salmonella then take a few minutes to pasteurize the eggs before using.
How to Pasteurize Eggs
- You’ll need a digital thermometer, a pot and some water. Place the eggs in a small pot filled with enough water to cover the eggs by at least an inch.
- Bring water to 140F (60C) and maintain that temperature for 3 minutes.
- Don’t let the water exceed 142F. Remove eggs and rinse with cold water to bring temp down.
- You can use the eggs right away or save for later in the fridge.
How to Make Eggnog
1. Separate yolks and whites of 6 eggs. Place the whites into the bowl of your stand mixer and the yolks into a large bowl
2. Add one cup of sugar to the egg yolks.
3. Add one tablespoon of vanilla bean paste to the yolk mixture.
4. Whisk together until pale yellow in color and thicker in consistency.
5. Add one cup of bourbon and 1/2 cup spiced rum. Whisk until combined.
6. Add 1 cup cream and 2 cups whole milk. Whisk, then refrigerate.
7. Whip egg whites in a very clean bowl. Drizzle in two tablespoons of sugar once the eggs begin to froth and whip until soft peaks form.
8. Fold whipped egg whites into mixture and serve. Add a dash of cinnamon and nutmeg. This is where you’ll do some tasting and add more until you’re happy. I used 1/4 tsp of nutmeg and almost 1/2 tsp of cinnamon.
Pro Tips for the Best Eggnog Cocktail
- NOTHING beats making this a day ahead is a great idea. All of the flavors will have more time to blend together and you’re be less busy the day of. Just reserve the egg whites and whip them before serving then whisk them in just before serving.
- You can use less of the meringue if you’d like a denser, less frothy drink. If you have some of the drink left over I highly recommend using it to make eggnog cupcakes or my delicious eggnog sheet cake!
- Play around with the spices used. Pour a sample drink out and experiment away. A dash or cardamom or allspice might make all the difference to you!
- You can totally use brandy in place of the bourbon if you’re a fan.
- Freshly ground nutmeg is SO much better than the powder you buy in a bottle. It’s really easy to do with a microplane if you have one.
If you’ve tried this homemade eggnog recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
For the Eggnog:
- 6 large eggs
- 1 cup granulated sugar 200g
- 1 tablespoon vanilla paste
- 1 cup bourbon 235mL
- 1/2 cup spiced rum 118mL
- 1 cup cream 235mL
- 2 cups whole milk 470mL
- pinch cinnamon
- pinch nutmeg
- Separate eggs yolks and egg whites.
- In the egg yolk bowl, combine sugar and vanilla paste. Whisk together.
- Add bourbon and rum. Whisk until combined.
- Add cream and whole milk.
- Whisk, then refrigerate.
- Whip egg whites.
- Fold whipped egg whites into mixture and serve.
- Add a dash of cinnamon and nutmeg.
- NOTHING beats making this a day ahead is a great idea. All of the flavors will have more time to blend together and you're be less busy the day of. Just reserve the egg whites and whip them before serving then whisk them in just before serving.
- You can use less of the meringue if you'd like a denser, less frothy drink. If you have some of the drink left over I highly recommend using it to make eggnog cupcakes or my delicious eggnog sheet cake!
- Play around with the spices used. pour a sample drink out and experiment away. A dash or cardamom or allspice might make all the difference to you!
- You can totally use brandy in place of the bourbon if you're a fan.