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Cozy Spiked Eggnog with Bourbon and Nutmeg

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A velvety, creamy eggnog spiked with bourbon and topped with fresh nutmeg, recreating the perfect holiday sip from a beloved cocktail bar.

Ingredients

Scale
  • 6 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 to 1½ cups bourbon (e.g., Maker’s Mark or Bulleit)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 whole nutmeg, for grating
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Separate the eggs: Crack 6 eggs, placing yolks in one large bowl and whites in another. Ensure no yolk gets into the whites.
  2. Whisk the yolks with sugar: Add ½ cup sugar to the yolks. Whisk vigorously until pale yellow and thick, about 2 minutes (ribbon stage).
  3. Heat the dairy: In a medium saucepan, combine whole milk, heavy cream, cinnamon, cloves, and salt. Heat over medium heat until hot but not boiling (small bubbles around edges), about 4–5 minutes.
  4. Temper the eggs: Slowly pour about ½ cup of hot milk mixture into the yolk mixture while whisking constantly. Then pour the warmed yolk mixture back into the saucepan, whisking continuously.
  5. Cook the custard: Return saucepan to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5–8 minutes (160°F if using a thermometer). Do not let it boil.
  6. Strain the custard: Pour through a fine-mesh strainer into a clean bowl. Let cool for 10 minutes at room temperature.
  7. Add bourbon and vanilla: Stir in bourbon (start with 1 cup, adjust to taste) and vanilla extract. Cover and refrigerate until completely chilled, at least 2 hours.
  8. Whip the egg whites: Just before serving, whip egg whites with remaining ¼ cup sugar until soft peaks form.
  9. Fold it all together: Gently fold whipped egg whites into chilled custard mixture using a folding motion until combined.
  10. Serve immediately: Pour into cups or mugs. Grate fresh nutmeg over each serving. Garnish with a cinnamon stick if desired.

Notes

Temper eggs slowly to avoid curdling. Use fresh nutmeg for best flavor. Chill at least 2 hours or overnight for melded flavors. Strain custard even if you think you tempered perfectly. For dairy-free, use full-fat oat milk and canned coconut cream. For a mocktail, skip bourbon and add extra vanilla and cinnamon.

Nutrition

Keywords: eggnog, spiked eggnog, bourbon eggnog, holiday drink, Christmas cocktail, homemade eggnog, nutmeg eggnog

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