The Best Holiday Cocktails: Bourbon Eggnog
Now that we have chickens laying eggs, making fresh bourbon eggnog is on the menu every Christmas. Let me tell you, store-bought eggnog doesn’t hold a candle to homemade. What I love about eggnog is drizzling a little bit into my coffee each morning (without the bourbon, of course)! I always get giddy when I see it in the stores, because then it is fair game to make a fresh batch of my own homemade eggnog, with or without the bourbon.
Eggnog has been a tradition in my family as long as I can remember. We were each given a some mixed in our milk each night from Mom. We were never allowed to have straight eggnog, Mom claimed it was “too rich.” She really must have drilled that into my brain because now every time I drink it straight I feel so guilty! (Or maybe it’s the calories…)
That said, it’s Christmas, so we can splurge and drink some eggnog straight-up. Or even better, we can drink Bourbon Eggnog. Speaking of bourbon, every time bourbon comes to mind, I think of my brother and my Kentucky-born sister-in-law. If you want to meet bourbon connoisseurs just talk to them. They collect bottles of it, and I wouldn’t be surprised if they have 50 brands stocked in their bar. For this recipe we used Buffalo Trace, which my brother considers his “everyday drinker”. If you don’t like bourbon, brandy tastes really great in eggnog, too. Although I am pretty sure my brother and sister-in-law would shake their head in disbelief.
Let’s get to the recipe, shall we? If you don’t have time, pin it for later.
Also, don’t forget to check out our other Twelve Days of Holiday Cocktails, all at The House + Hive. You can also ensure you never miss a thing by following The House + Hive on Facebook.
- 8 egg yolks
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 4 cups whole milk
- 1 cup bourbon
- Whisk egg yolks, maple syrup, and salt until smooth.
- Add in milk, cream, cinnamon, nutmeg and vanilla, and stir until smooth.
- In a stand mixer with whisk attachment, whisk egg whites until soft peaks form.
- Fold the egg whites into the milk mixture until combined.
- OPTIONAL: If you prefer your eggs cooked, you can easily pasteurize them on the stovetop by following the directions below.Add mixture to a saucepan. Heat on low heat until the liquid reaches 140° F Cook at this temperature for 3 minutes, and do not overheat (or you’ll end up with cooked eggs on your hands). Remove from heat.
- Chill the eggnog until cold. When the eggnog is cold and ready to drink, add 1/2 oz of bourbon to approximately 4 oz of eggnog. Sprinkle with nutmeg.