Homemade eggnog
"Wonderfully creamy, just how it’s supposed to be. If you want to make it without alcohol, just leave out the bourbon. Either way, a perfect drink for the holidays!"
Difficulty
Easy 👌Ingredients
Utensils
standing mixer or hand mixer with beaters, large bowl, small bowl, measuring cup, whisk
How-To Videos
How to separate eggs
How to whip cream
Nutrition per serving
Step 1/4
- 1⅓ eggs
- 5 g sugar
- standing mixer or hand mixer with beaters
- large bowl
- small bowl
Separate eggs and set yolks aside. Add egg whites to standing mixer and beat until fluffy. Add part of the sugar and beat until stiff peaks form. Transfer beaten egg whites to a large bowl.
Step 2/4
- 23⅓ g sugar
- ½ l milk
- 76⅔ ml whipping cream
- 26⅔ ml bourbon
- ⅓ tsp nutmeg
- measuring cup
Add egg yolks to standing mixer and beat until light in color. Add remaining sugar, milk, cream, bourbon and nutmeg and beat until incorporated.
Step 3/4
- whisk
Carefully fold egg whites into egg yolk mixture. Transfer to refrigerator and chill for approx. 30 min.
Step 4/4
- whipped cream for serving
Serve eggnog topped with a dollop of whipped cream if desired.
