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Best Homemade Bourbon Eggnog with Fresh Nutmeg

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This rich, creamy, and velvety eggnog is made with fresh nutmeg and bourbon for a holiday classic that’s quick and easy to prepare. Perfect for holiday parties, it’s a crowd-pleaser that comes together in under 15 minutes of active time.

Ingredients

Scale
  • 6 large eggs, separated (room temperature)
  • 3/4 cup granulated sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1 teaspoon vanilla extract (pure)
  • 1/2 teaspoon freshly grated nutmeg, plus more for garnish
  • 1/4 teaspoon salt

Instructions

  1. Separate the eggs. Put the yolks in one large bowl and the whites in another. Be careful not to get any yolk into the whites.
  2. Whisk the yolks with 1/4 cup of the granulated sugar until pale yellow and thick, about 2-3 minutes (ribbon stage).
  3. Slowly pour in the whole milk, heavy cream, bourbon, and vanilla extract. Whisk gently to combine.
  4. Using a clean whisk or hand mixer, beat the egg whites until soft peaks form, about 3-4 minutes with a mixer.
  5. With the mixer running, slowly add the remaining 1/2 cup of sugar to the egg whites. Continue beating until stiff, glossy peaks form.
  6. Fold about one-third of the whipped egg whites into the yolk mixture using a rubber spatula. Gently fold until mostly incorporated, then add the rest and fold until just combined (a few streaks of white are okay).
  7. Grate 1/2 teaspoon of fresh nutmeg into the bowl and add the salt. Fold once or twice to distribute. Taste and adjust sweetness or bourbon if desired.
  8. Pour the eggnog into a pitcher or jar with a tight-fitting lid. Refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and texture to develop.
  9. When ready to serve, stir or shake well. Pour into glasses and top with a generous grating of fresh nutmeg. Optionally, add a cinnamon stick or dollop of whipped cream.

Notes

This recipe uses raw eggs. For safety, use pasteurized eggs if serving pregnant women, the elderly, or those with compromised immune systems. The alcohol in the bourbon helps kill some bacteria but is not a guarantee. For best results, use room temperature eggs and dairy. Fresh nutmeg is highly recommended over pre-ground. The eggnog can be stored in the refrigerator for up to 5 days; flavors improve after a day or two. It can also be frozen for up to 3 months.

Nutrition

Keywords: bourbon eggnog, homemade eggnog, holiday drink, eggnog recipe, fresh nutmeg, Christmas drink, party drink

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