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Egg Nog Recipe

Bourbon Eggnog

The House + Hive
Creamy homemade eggnog spiked with bourbon. 
Servings 14


  • 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.