Bourbon Eggnog
This Christmas, whip up this quick and easy bourbon eggnog recipe. From blender to your glass in less than five minutes!
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It’s officially the holiday season when the farmer’s market replaces fall mums with Christmas trees, when the Salvation Army bell ringers can be found in front of every grocery store, when radio stations start playing nothing by Christmas tunes . . . and when eggnog hits the shelves.
I’ve noticed eggnog is a love-it-or-hate-it type of drink. The Husband and I love it. This year, I decided to try making my own eggnog. Not only did it taste better than anything I’ve ever shelled out money for, but it was super easy!
Is it safe to consume raw eggs?
Traditional eggnog is made with raw eggs, which can be a concern since raw eggs may contain salmonella, a bacteria that causes food poisoning. Store-bought eggnog is made using pasteurized eggs, which means the eggs are heated to a point where the bacteria is killed.
Most raw eggs sold in the grocery store are washed, but not pasteurized. Even so, according to the American Egg Board, “the risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs.” Commercially produced egg substitutes, such as Egg Beaters, can be used in place of the eggs in addition to plant-based egg substitutes. I do want to mention, that substituting the raw eggs in the eggnog for one of these products may produce different results. If all else fails, I recommend trying my recipe for Bourbon Milk Punch. Tastes very similar to fresh eggnog without the raw eggs.
Ingredients and Tools Needed to Make Bourbon Eggnog
You can cozy up in front of the Christmas tree with the perfect holiday cocktail in just a few minutes. Cocktail ingredients for this easy bourbon eggnog recipe include:
- 5 egg yolks
- 3/4 cup sugar
- 1 cup heavy cream
- 2 cups whole milk
- 2 cups Kentucky straight bourbon whiskey
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, for garnish
- Ground nutmeg or ground cinnamon, for garnish
I recommend making this in a blender. An immersion blender also works well. If you don’t have either, carefully mix this using an electric hand mixer or stand mixer on low speed.
What is the best bourbon for eggnog?
You can, of course, drink your homemade eggnog straight. But what’s the fun in that? Most eggnog recipes use rum, brandy, bourbon, or a combination. There is no need to go premium here, since you’ll be combining the alcohol with other ingredients. For this recipe, I used a lower tiered bourbon, Kentucky Tavern. Other brands I recommend include Evan Williams, Old Forester, or Wild Turkey.
How to make bourbon eggnog
- Pour your delicious bourbon eggnog into rocks glasses, with or without ice. Garnish with whipped cream, a sprinkling of freshly grated nutmeg, ground cinnamon, or a cinnamon stick, if desired.
- Combine the egg yolks and 3/4 cup of sugar in the blender. Process until the sugar is dissolved, about 30 seconds to one minute.
- Remove the lid from the blender and add the heavy cream, whole milk, bourbon, salt, and vanilla. Replace the blender lid and process until the mixture is smooth.
Storage instructions
Ever heard of aged eggnog? Yep, it’s totally a thing. As long as it’s kept refrigerated in an airtight container, eggnog will last weeks, even months, thanks to the alcohol. I can’t personally vouch for this, since our homemade bourbon eggnog usually doesn’t last an hour.
Frequently asked questions
Bourbon Eggnog
Ingredients
- 5 egg yolks
- 3/4 cup sugar
- 1 cup heavy cream
- 2 cups whole milk
- 2 cups bourbon
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- Whipped cream for garnish
- Grated nutmeg for garnish
Instructions
- Add egg yolks and sugar into a blender. Process until combined, about 30 seconds to one minute.
- Add remaining ingredients. Replace lid and process until smooth.
- Pour into rocks glasses with or without ice. Garnish with additional nutmeg, if desired.
Gorgeous recipe! I love the step by step…you make this really easy…especially for someone who’s never made eggnog. Thanks for sharing with us…just pinned!
Yes, it’s so easy! You have nothing to lose.
I love eggnog and this is such a great post about it. I’m bookmarking it for the holiday season — so many good tips. I love using the drink in recipes, too — like cake. So I’ll be making a double or triple batch.
Can you believe I have never had egg nog. I really need to make it this Christmas.
you know, my parents always used to make a HUGE bowl of eggnog for their new years party back in the 70’s, and i finally got around to doing it myself a few years ago, raw eggs and everything and lemme tell you, you will NOT regret it!! I know nothing about cooking and stuff and the eggs have never been a problem, just as long as they are fresh and cold, you’ll have no problem….and you can mke it as boozy as you want yourself, so thats the best part…i use Woodford Reserve bourbon, Meyers Dark Rum and also add some brandy too for it’s taste, so like the old ad says, try it, you’ll like it!!!!!
I LOVE eggnog, we used to drink it for breakfast every morning as kids, minus the rum of course.. ! c
You can also shell out a little extra money and buy pasteurized eggs. That is what I used the one time I attempted to make mayo.
I’ve never been a big eggnog drinker…but I’ve also never had homemade. Pretty sure i could love this.
And with all the raw batters/doughs I eat…salmonella is so not even on my worry radar. 😛
I lovvvveeee me some eggnog! I’m just so scared to make it at home. Will have to try this recipe soon though. The brand I like can’t be found in stores and I’ll need a good replacement. Might as well make my own. Thanks for sharing.
oooo …. I have NEVER tried eggnog.. can you believe that? I need to get on the ball here.
-grace