Holiday Eggnog

  • Yield: 7 cups


6 whole eggs
2 egg yolks
1cup granulated sugar
1/4teaspoon sea salt
3cups whole milk
1tablespoon vanilla extract
1 to 2cup bourbon whiskey
1 to 2teaspoon freshly ground nutmeg
1cup heavy cream
1/4cup vanilla sugar (or plain granulated sugar)


  1. Combine eggs, egg yolks, sugar and salt in a heavy bottom sauce pot.  Whisk until smooth, then stir in milk.
  2. Cook and stir over low heat until custard is cooked to about 165F, or until thick enough to coat the back of a wooden spoon. Remove from heat and add vanilla extract, bourbon and nutmeg.  Cool completely.
  3. To finish, whisk cream and vanilla sugar in a mixing bowl until cream reaches stiff peaks.  Fold cream into chilled custard. Pour into serving glasses and finish with a pinch of nutmeg and drizzle of bourbon (optional).

Watch us make the recipe here: