Homemade Eggnog Recipe
This recipe for Homemade Eggnog uses three types of dairy and rum, bourbon, and brandy to create a thick and luxurious Christmas cocktail! A bit of sugar and dash of nutmeg provide sweetness and depth, helping to marry all the flavors.
Servings: 12 servings
- 12 large egg yolks
- ⅔ cup sugar
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 3 cups half and half
- 1 tsp. vanilla extract
- 1 cup Spiced Rum
- 1 cup Brandy
- 1 cup Bourbon
- 1 tsp. nutmeg
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks and sugar together until thick and pale and mixture runs off whisk in a ribbon.
While the eggs mix, stir together the dairy, booze, and vanilla in a large pitcher.
With mixer on low, slowly pour in liquid, increasing speed to medium-low and mixing until just combined. Scrape the sides and bottom of the bowl to ensure there’s no eggs or sugar sitting at the bottom. Stir in nutmeg before pouring into jars.
Close tightly and let sit in fridge for at least two weeks before gifting/serving. Shake well and top with a sprinkle of nutmeg, if desired, before serving.
Serving: 1cup | Calories: 443kcal | Carbohydrates: 17g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 261mg | Sodium: 59mg | Potassium: 161mg | Fiber: 1g | Sugar: 13g | Vitamin A: 960IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg