Description

This classic homemade eggnog recipe combines rich eggs, creamy milk and heavy cream, warm spices, and optional bourbon to create a festive holiday beverage. The custard-style base is tempered and cooked gently for safety and smooth texture, then chilled and topped with fluffy whipped egg whites. Garnished with crushed candy canes, melted chocolate, and cinnamon sticks, this eggnog is perfect for celebrating the season with friends and family.

Ingredients

Scale

Eggnog Base

½ cup granulated sugar
6 eggs, separated
2 cups milk
1 cup heavy cream
½ teaspoon nutmeg
½ teaspoon cinnamon
⅛ teaspoon ginger
1 cup bourbon (optional)

Garnishes

4 candy canes, crushed
2 ounces chocolate, melted
6 cinnamon sticks

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Instructions

Prepare Sugar: Set aside 1 tablespoon of the granulated sugar for later use with the egg whites.
Beat Egg Yolks: Add the egg yolks to the bowl of your mixer and beat until they lighten in color. Gradually add the remaining granulated sugar and continue beating until the sugar dissolves and the mixture is thickened. Set this mixture aside.
Heat Milk Mixture: In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and ginger. Stir the mixture and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once boiling, remove from heat.
Temper Eggs: Slowly add a ladle of the hot milk mixture to the egg yolk mixture while stirring to gradually warm the eggs without scrambling them. Repeat with 4 to 5 ladles to ensure the egg yolks adjust to the temperature.
Cook Eggnog: Transfer the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) to safely thicken the custard base. Do not let it boil.
Add Bourbon and Chill: Remove the saucepan from heat and stir in the bourbon if using. Cover the bowl with plastic wrap and refrigerate for at least one hour to chill and allow the flavors to meld.
Beat Egg Whites: In a separate medium bowl, beat the egg whites until soft peaks form. Add the reserved tablespoon of sugar and continue beating until stiff peaks hold.
Finish and Serve: Gently fold the stiff egg whites into the chilled eggnog base to create a light, frothy texture. Serve garnished with crushed candy canes, a drizzle of melted chocolate, and a cinnamon stick in each glass for stirring.

Notes

Tempering the egg yolks is essential to avoid curdling or scrambling eggs when adding the hot milk mixture.
Cooking the mixture to 160°F ensures the eggnog is safe to consume by pasteurizing the eggs.
The bourbon is optional but adds an authentic holiday warmth and flavor.
The whipped egg whites create a light and frothy texture traditional to homemade eggnog.
Crushed candy canes and cinnamon sticks add festive flavor and visual appeal as garnishes.
For a non-alcoholic version, simply omit the bourbon.
Use fresh eggs and handle them carefully, especially if serving to children or pregnant women, or use pasteurized eggs for safety.