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Eggnog
Ingredients
- 12 egg yolks
- 2 cups granulated sugar
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups bourbon whiskey
- 1 1/2 cups white rum
Instructions
- In a large bowl, whisk together the egg yolks and sugar until the mixture is thick and pale yellow, about 2-3 minutes.
- Slowly add the whole milk and heavy cream while continuing to whisk.
- Stir in the bourbon whiskey and white rum until well combined.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Stir well before serving. Serve chilled in small glasses or cups.
Notes:
- For a traditional presentation, garnish with freshly grated nutmeg.
- This eggnog can be aged in the refrigerator for up to 2 weeks - the alcohol will help preserve it and the flavors will develop further.
- If you prefer a lighter version, you can substitute some or all of the heavy cream with additional milk.