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This is a classic, homemade Christmas eggnog that's rich, creamy, and luxuriously smooth. Made from a cooked custard base, it's lightened with freshly whipped egg whites and spiced with aromatic nutmeg and a splash of bourbon. It's essentially a delicious, drinkable dessert that far surpasses any store-bought version.
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Prepare a custard base by cooking egg yolks, sugar, milk, and cream to 170-180°F. → Stir in nutmeg and bourbon, then cool and chill the base completely for at least 2 hours. → Whip the reserved egg whites with a tablespoon of sugar until stiff peaks form. → Whisk the whipped egg whites into the chilled custard base until smooth. → Serve immediately in mugs, garnished with more freshly grated nutmeg.
Prepare a custard base by cooking egg yolks, sugar, milk, and cream to 170-180°F. → Stir in nutmeg and bourbon, then cool and chill the base completely for at least 2 hours. → Whip the reserved egg whites with a tablespoon of sugar until stiff peaks form. → Whisk the whipped egg whites into the chilled custard base until smooth. → Serve immediately in mugs, garnished with more freshly grated nutmeg.
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Using a thermometer is crucial to ensure the eggs are safely cooked and the custard has the right consistency.
The eggnog tastes best when it's served extremely cold. Chilling the custard base thoroughly is a key step.
For the best texture, whisk the eggnog in the pitcher right before each pour, as the egg whites can separate slightly over time.
While bourbon is used in the video, dark rum is also a classic choice. The alcohol is optional but adds significant traditional flavor.
Freshly grated nutmeg provides a much better aroma and flavor than pre-ground nutmeg.
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