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Eggnog Recipe with Bourbon and Rum
Eggnog has been around for a very long time, in both its alcoholic and non-alcoholic forms. The eggnog recipe is most associated with Christmas, but has traditionally been served throughout the season from Halloween to New Years.
Eggnog has been around for a very long time, in both its alcoholic and non-alcoholic forms. It’s is most associated with Christmas, but has traditionally been served throughout the season from Halloween to New Years.
This recipe is considered one of the best because it balances richness and spice while giving you the option to adjust for sweetness and alcohol preferences. Freshly grated nutmeg and the use of beaten egg whites give it a traditional, frothy texture that makes it super creamy.
What is Eggnog?
Eggnog is a creamy, dairy-based beverage made with eggs, cream, milk, sugar, and spices like nutmeg. The rich, custardy texture comes from the eggs, while the cream and milk provide a luscious mouthfeel. It’s sweetened with sugar and enhanced with warming spices.
You can add rum, bourbon or brandy, or any combination of two or three of those. This version calls for both bourbon and rum, but you can use what you like.
It’s also easy to make an extra pitcher without any alcohol, for your non-drinkers and any kids who want some.
What it Tastes Like
With eggnog, you notice the texture before the flavor. It’s smooth and creamy, and it coats your tongue. Then you pick up sweetness, and hints of vanilla and nutmeg, and finally the notes of whichever spirits you choose to use.
Both bourbon and rum add notes of caramel and vanilla, with the bourbon adding an oaky essence from its aging process. If you choose to use brandy, it lends the drink notes of fruit along with oak and warm spices.
Changing it up:
You can tweak this recipe however you like it!
- For an extra creamy texture, use half-and-half instead of whole milk.
- Adjust the amount of bourbon and brandy to suit your taste preferences. Start with 1/4 cup of each and add more to taste.
- Experiment with different spirit combinations, such as rum, cognac, or spiced whiskey.
- Add a pinch of cinnamon or a dash of vanilla extract for additional flavor.
- Serve the eggnog with gingerbread cookies, cinnamon sticks, or a sprinkle of cocoa powder for a festive touch.
- If you love the flavor of rum but are making it non-alcoholic, add a few drops of rum extract to get that taste.
Serving Tips & Food Pairings
Eggnog is an ideal drink for making a big batch in a pitcher to keep guests happy all night long. Always make both alcoholic and non-alcoholic pitchers of it, unless you’re absolutely sure all your guests go one way or the other.
Remember that this drink comes close to being a meal in and of itself, thanks to all those eggs. Some people serve it with dinner, but it’s more popular as a before or after dinner drink. It goes well with snacks like nuts and cheese boards.
How Long Does It Keep?
With alcohol, eggnog can be stored in the fridge for up to 2-3 days. Without, it should only be stored for a day.
It’s great for making ahead of time in a big batch so you don’t have to make it on the day.
Need Something Lighter?
If you find this drink too heavy, as many people do, try the Eggnog Martini, which uses a little bit of eggnog for flavor, but lightens the mix with vodka and amaretto.
Eggnog cocktail recipe
This makes a little over two quarts. For the non-alcoholic version, just leave out the bourbon and rum.
Ingredients
- 4 large eggs
- 3/4 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup bourbon
- 1/2 cup rum
- 1 teaspoon freshly grated nutmeg (plus more for garnish)
- 1/4 teaspoon ground cinnamon (optional)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Beat the egg yolks in a medium bowl until they are pale and fluffy. Gradually add 1/2 cup of sugar, whisking continuously until the mixture becomes thick and creamy.
- Next, slowly pour in the milk, cream, vanilla extract, and your choice of bourbon, rum, or brandy (if using). Stir in the nutmeg and cinnamon, if you’d like. Continue whisking until all ingredients are fully combined and smooth.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat the egg whites.
- Now, gently fold the beaten egg whites into the yolk mixture. This step will give your eggnog a light, frothy texture.
- Once combined, refrigerate the eggnog for at least 1 to 2 hours. When you're ready to serve, pour it into glasses, garnish with freshly grated nutmeg, and enjoy!
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