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Eggnog

homemade eggnog in a glass with a dusting of nutmeg on top
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  0 min

Ingredients

  • 6 large eggs
  • ⅔ cup granulated sugar
  • 1 ½ cups heavy cream
  • 2 cups whole milk
  • 1 cup bourbon (such as Maker's Mark)
  • ½ cup aged rum (such as Rhum Barbancourt or Flor de Caña)
  • ¼ teaspoon freshly grated nutmeg, plus more for garnish

Method

  1. In a large, deep mixing bowl, add the eggs and sugar. Use an immersion blender to blend the eggs and sugar until well combined and sugar is mostly dissolved, about 1 minute. Alternatively, you can use a high-powered blender like a Vitamix. Blend on LOW for 1 minute.
  2. With the immersion blender still running, slowly pour in the heavy cream and blend for 2-3 minutes, until a frothy layer has formed. If using a blender, keep the blender running on LOW while adding the heavy cream and blend for 1-2 minutes until a frothy layer has formed.
  3. Pour in the milk, bourbon, rum, and nutmeg. Blend again for 1-2 minutes until the eggnog is frothy.
  4. Pour the eggnog into a large, airtight container and store in the fridge until chilled through—overnight is best.
  5. The eggnog will separate as it chills. Before serving, use a rubber spatula to fold in the frothy top. Serve topped with a generous dusting of nutmeg. Store refrigerated in an airtight container for up to one week.