Enjoy the holiday season with a big batch of this spiced bourbon eggnog! A creamy homemade eggnog is steeped with warm spices and spiked with sweet, rich bourbon to make one decadent Christmas cocktail. Bourbon lovers will want to indulge in this eggnog all season long.
Beat the egg yolks until they're smooth and slightly lightened in color. Set aside.
In a small saucepan, bring milk, heavy cream, maple syrup, cinnamon sticks, vanilla extract, nutmeg, whole cloves and pinch of salt to a simmer over medium heat. Do not boil. After the mixture comes to a simmer, turn off the heat.
Strain some of the cream mixture through a fine-mesh sieve into the egg yolks and whisk. Repeat this process several times until all of the milk mixture is incorporated. Stir in the bourbon. Cover and refrigerate overnight.
For an optional frothy topping, whip the reserved egg whites until soft peaks form immediately before serving and use to top each glass. Sprinkle with ground cinnamon and nutmeg if desired. Enjoy!
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Notes
Keep covered in the refrigerator for up to a week.
Separate the eggs straight from the refrigerator while they're still cool. If they sit at room temperature, they don't separate as well.
Plan ahead. The eggnog needs time to chill, so make it at least a day before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.