Desserts
Southern Bourbon Eggnog
Thick, custard-style eggnog whisked with bourbon and warm spices, chilled until velvety for a rich holiday sipper.
Southern eggnog tends to be a little thicker and a little boozier than its Northern cousins, cooked gently into a real custard rather than left raw. This one gets its warmth from bourbon and a generous grating of fresh nutmeg, best served in the good glasses on Christmas Eve.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg, plus more for topping
- 1/4 teaspoon salt
- 1/2 cup bourbon
- 1 teaspoon vanilla extract
- Whipped cream, for serving
Instructions
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1
Whisk yolks and sugarWhisk the egg yolks and sugar together in a heatproof bowl until pale and slightly thickened, about 2 minutes.
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2
Heat the milkWarm the milk, 1 cup of the heavy cream, nutmeg, and salt in a saucepan over medium heat until steaming but not boiling.
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3
Temper and cook the custardSlowly whisk the hot milk into the egg yolk mixture, then pour everything back into the saucepan. Cook over low heat, stirring constantly, for 6 to 8 minutes until the mixture coats the back of a spoon.
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4
Add bourbon and vanillaRemove from the heat and stir in the bourbon and vanilla extract. Strain the eggnog through a fine mesh sieve into a clean pitcher to remove any bits of cooked egg.
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5
Chill thoroughlyCover and refrigerate for at least 3 hours, or overnight, until fully chilled and slightly thickened.
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6
ServeLadle into glasses, top with whipped cream, and finish with a fresh grating of nutmeg.
Okra & Oak Tip
Cook the custard low and slow, and pull it off the heat the moment it thickens, since scrambled eggnog cannot be fixed.
Storage
Store covered in the refrigerator for up to 4 days; the eggnog will thicken further as it chills, so whisk well before serving.
Frequently Asked Questions
Yes, simply omit the bourbon and add an extra 1/2 teaspoon vanilla extract for a family-friendly version.
Cooking the custard base to at least 160°F fully cooks the eggs, which is safer than traditional raw-egg eggnog recipes.
Nutrition
Per serving. Values are estimates.
310
Calories
6g
Protein
20g
Carbs
18g
Fat
