Before meeting my husband, Kile, I never really understood what the big deal was about eggnog. Like many of us do during the holidays, I’d buy the obligatory carton of eggnog from the grocery store, take it home, have a sip (not really liking it!), then put it back in the refrigerator and forget all about it until after the New Year. So, during our first Christmas together, when Kile announced that eggnog was his VERY FAVORITE holiday libation and asked if I knew how to make it, I still don’t know why the words “Of course I do!” came out of my mouth with no hesitation.
Did I later come clean and admit that my “very special eggnog recipe” consisted of opening the carton, pouring it into a glass, and adding a shot of bourbon? Absolutely not, I was a girl in love! Instead, I went back to my tiny apartment, searched through hundreds of homemade eggnog recipes online, and spent the afternoon making small batches of eggnog determined to find just the right one…and, let’s just say, there are two eggnog lovers in this house now! The recipe below is from Alton Brown and truly is THE PERFECT homemade eggnog recipe. It’s super easy to make (taking less than 15 minutes!), is creamy, yet light and frothy, and, has just the right amount of booziness without the alcohol being too prominent.
As someone who’d never had real homemade eggnog before, I really was amazed at how delicious this eggnog was and it’s now a Lewis family tradition that we make it each and every year! Perfect for all those upcoming holiday parties, when gathering around the tree on Christmas Eve, or, just because you love it, this Easy Eggnog Recipe is sure to soon become a favorite holiday tradition at your house too! Enjoy!
Easy Eggnog Recipe
Yields 6 to 7 cups
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Pour mixture into a medium mixing bowl and set aside.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: When using the recipe above, it’s best to use pasteurized eggs to reduce the risk of foodborne illness. Or, you can cook the eggnog, per the recipe below:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Recipe courtesy of Alton Brown, The Food Network