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Cozy Spiced Eggnog with Bourbon and Nutmeg: Easy Holiday Recipe

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This homemade eggnog is rich, creamy, and spiced with cinnamon, nutmeg, and cloves. A touch of bourbon adds warmth, making it the perfect holiday drink that comes together in just 15 minutes of active time.

Ingredients

Scale
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolks, room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup bourbon (recommended: Maker’s Mark or Bulleit)
  • 1 teaspoon vanilla extract (pure)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • 1/8 teaspoon ground cloves
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine whole milk, heavy cream, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt. Heat over medium heat until gently simmering (tiny bubbles around edges, about 4-5 minutes). Do not boil. Stir occasionally.
  2. While milk mixture warms, in a separate glass bowl, whisk together egg yolks and granulated sugar until pale and thick (about 2 minutes), forming a smooth ribbon.
  3. Temper the eggs: Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture while whisking constantly to prevent scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of a spoon (about 3-5 minutes). Do not let it boil.
  5. Remove from heat immediately. Strain the mixture through a fine-mesh strainer into a clean bowl or pitcher to remove any cooked egg bits. Let cool for about 10 minutes at room temperature.
  6. Stir in bourbon and vanilla extract. Taste and adjust sweetness or spice if desired.
  7. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and texture to thicken.
  8. Serve chilled in glasses. Garnish with freshly grated nutmeg and a cinnamon stick. Optionally top with lightly sweetened whipped cream.

Notes

For a non-alcoholic version, omit bourbon and add 1 extra teaspoon vanilla extract plus 1 tablespoon maple syrup. For dairy-free, use full-fat oat milk and canned coconut cream. The eggnog keeps in the refrigerator for up to 4 days; stir before serving. Do not freeze.

Nutrition

Keywords: eggnog, holiday drink, bourbon eggnog, spiced eggnog, homemade eggnog, Christmas drink, New Year's drink

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