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Wholesome Homemade Eggnog with Bourbon and Fresh Nutmeg

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A rich, silky eggnog with bourbon and freshly grated nutmeg, recreating a beloved bar recipe from Portland. Perfect for holiday gatherings or cozy nights in.

Ingredients

Scale
  • 6 large eggs (preferably pasture-raised)
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • ⅔ cup granulated sugar (130g)
  • ¾ cup bourbon (180ml)
  • 1 whole nutmeg (grated)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cinnamon stick (optional, for steeping)

Instructions

  1. Separate the eggs: Crack 6 eggs and separate the yolks from the whites. Place the yolks in a large mixing bowl and set aside.
  2. Whisk yolks and sugar: Add ⅔ cup sugar to the yolks and whisk vigorously until the mixture turns pale yellow and thickens slightly, about 2-3 minutes.
  3. Heat the milk and cream: In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add the cinnamon stick if using. Heat over medium heat until small bubbles form around the edges (scalding). Do not let it boil.
  4. Temper the eggs: Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining hot milk, whisking continuously. Cook over medium-low heat for 2-3 minutes until the mixture thickens enough to coat the back of a spoon.
  5. Strain the mixture: Remove from heat and pour the eggnog through a fine-mesh strainer into a clean pitcher or bowl.
  6. Add the bourbon and vanilla: Stir in ¾ cup bourbon, 1 teaspoon vanilla extract, and a pinch of salt. Whisk gently to combine.
  7. Grate the nutmeg: Grate about ½ of a whole nutmeg directly into the eggnog. Stir to combine. Taste and add more if desired.
  8. Chill thoroughly: Cover the pitcher and refrigerate for at least 4 hours, preferably overnight.
  9. Serve and garnish: Pour into small glasses or mugs. Grate fresh nutmeg over the top of each serving. Add a cinnamon stick for stirring if desired.

Notes

Don’t rush the tempering process to avoid scrambled eggs. Use a candy thermometer if nervous; ideal temperature is 160°F (71°C). Let the eggnog rest overnight for best flavor. Adjust bourbon to taste. Keep refrigerated and consume within 5 days.

Nutrition

Keywords: eggnog, homemade eggnog, bourbon eggnog, holiday drink, Christmas eggnog, fresh nutmeg, eggnog recipe

Find it online: https://lolaspoon.com/wholesome-homemade-eggnog-with-bourbon-and-fresh-nutmeg/