Eggnog is the ultimate holiday season treat. It’s so rich and creamy, and this Bourbon Eggnog also has a little kick of booze. It’s a great indulgence to serve at a party. Plus the fact that so few people have had homemade eggnog before makes it extra special. Homemade eggnog is thicker, creamier, and more flavorful that the stuff sold in a carton at the grocery store. I promise that this is worth the extra effort.
The thing about eggnog is that, as the name suggests, it is made with raw eggs. I make eggnog with Safest Choice™ Pasteurized Eggs since the pasteurization process eliminates the risk of salmonella in the eggs, which gives me piece of mind. The pasteurized eggs taste just the same, and the egg whites whip up just as nicely. I also used pasteurized eggs when I make Chocolate Silk Pie, which also involves raw egg.
If you want to learn even more about making eggnog you can participate in the Safest Choice™ sponsored #FoodieChats chat on Monday, December 7 from 7-8:30pm CT. I am excited to join several other food bloggers to talk all about ‘nog. And you can enter the #SafeNogPhotoContest by tagging any of your Instagram photos that show holiday prep, baking, or cooking with #SafeNogPhotoContest.
This recipe makes enough to serve 4-6, and it can easily be doubled. Leftover eggnog makes wonderful French Toast, so you might want to make a little extra eggnog on purpose.
Bourbon Eggnog
Ingredients
- 3 Large Eggs
- 1/2 cup Granulated Sugar
- 1/4 cup Bourbon we used Old Fitzgerald 12 year
- 1 1/2 cup Whipping Cream
- 1 teaspoon Vanilla
- 1 1/2 cup Whole Milk
- *Cocoa to garnish
Instructions
- Start by cracking the eggs, separating the yolks and whites into two bowls.
- Pour the egg yolks into a stand mixer and beat on a medium high speed. Beat the egg yolks until they become think, almost like a cake batter. This will take about 5 minutes.
- Then add the sugar, and mix to combine. Next add the bourbon. Place the mixture in the fridge. This can be made a day ahead of time.
- The following steps need to be completed the day you will serve the eggnog. Use a stand mixer to combine the whipping cream and vanilla, and to whip the cream until soft peaks. Set aside.
- Whip the egg whites into soft peaks. It is important that you use a very clean, dry bowl to do this.
- Then assemble the eggnog. Pour the egg yolk and bourbon mixture into a punch bowl. Then stir in the milk, and fold in the whipping cream and the whipped egg whites.
- Keep the eggnog in the refrigerator until serving. Garnish with cocoa. I put cocoa on the rim of the glasses by dipping the glasses in milk and then dipping them in cocoa.
This post is sponsored by Safest Choice™ Eggs. The opinions expressed are my own.
