5 from 24 votes
Real, Homemade Egg Nog
Real, Homemade Egg Nog blends large egg yolks, sugar, vanilla, whole milk, bourbon, dark rum, nutmeg, and heavy cream to create a rich, creamy holiday drink. The egg yolks are whisked into a thick, pale mixture, then combined with the milk, alcohol, and nutmeg before folding in softly whipped cream. This results in a smooth, spiced beverage that mellows when refrigerated for several hours or longer.
Prep Time
25 mins
Total Time
25 mins
Servings:
24
servings
Course:
Drinks, Snacks
Cuisine:
American
Ingredients
- 12 egg large yolks
- 1 1/4 cups sugar
- 1 vanilla bean or 1 1/2 teaspoons vanilla extract, scraped
- 1 quart milk whole
- 1 1/2 cups bourbon or more, up to 2 cups
- 2 cups dark rum or more, up to 4 cups
- 1 teaspoon nutmeg plus more for garnish, freshly ground
- 1 quart heavy cream cold
Instructions
- In a stand mixer with the whisk attachment (or use a hand-held mixer), beat egg yolks on medium-high speed until they start to thicken and turn pale yellow, about 2 to 3 minutes. While beating, slowly stream in 1 cup sugar, until fully combined and the mixture forms a ribbon when beaters are raised. Beat in vanilla bean or extract until combined.
- Turn mixer to low and add milk, a little at a time until blended. Mix in bourbon, rum and nutmeg. Remove to a large bowl.
- Separately (you can use the same mixing bowl), beat heavy cream one high speed, with the remaining 1/4 cup sugar until medium-soft peaks appear. Fold the whipped cream into the egg mixture. Transfer to an air-tight storage container and let stand in refrigerator for at least several hours or up to a month (eggnog will mellow as it ages)
- When ready to use, give it a stir, pour into serving glasses, sprinkle with nutmeg and enjoy.
Cup of Yum