Christmas isn't complete without eggnog and this easy eggnog recipe is sure to please your family and guests!
I love eggnog, but I have to be honest with you…too much of it makes me sick. I mean literally sick.
The problem is, I absolutely adore eggnog.
Every Christmas Eve, my sister makes a big batch of it and brings it to my father's house, then another batch to my mom's on Christmas afternoon. Brad is constantly monitoring me, making sure that I stick to just ONE glass of it. As long as I stick to one glass per day, I am fine. After those 2 days, I make do by using homemade eggnog in recipes (make sure to try my eggnog cookies as well as my eggnog bread pudding recipe) or in my coffee!
Now – there are 2 ways to make eggnog. You can either make it with raw eggs or cook the eggs & cream. I grew up drinking the raw eggs version and I never got sick. However, times have changed with the way our food is produced and I am no longer willing to take the chance of salmonella (especially since I am giving it to my children), so my easy eggnog recipe is the cooked version!
- 4 egg yolks
- 4 egg whites
- ⅓ cup sugar
- 1 Tbsp powdered sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg + more for topping
- In a stand mixer with a wire whisk, beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
- Combine the milk, heavy cream and nutmeg in a medium saucepan over medium-high and bring just to a boil, stirring occasionally. DO NOT LET IT BOIL.
- Remove from the heat and gradually temper the hot cream into the egg yolks/sugar. Do this by adding a SMALL amount of the hot cream to the eggs, whisking constantly. Continue adding hot cream to the eggs, whisking fast until the egg mixture is slightly warm. (note: if you mess up this step, you will have scrambled eggs floating in your eggnog)
- Add tempered eggs to the rest of the cream mixture in the pot and cook & stir until it reaches 160 degrees F.
- Remove from the heat, stir in the bourbon and pour into a medium mixing bowl. Set in the refrigerator to chill.
- In a stand mixer with a clean wire whisk & bowl, beat the egg whites with a to soft peaks.
- Gradually add the 1 tablespoon of powdered sugar and beat until stiff peaks form.
- Whisk the egg whites into the chilled mixture.
- Serve & Enjoy!