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Light & Creamy Bourbon Eggnog – Best Easy Custard Recipe

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This Light & Creamy Bourbon Eggnog features a cooked custard base that is silky and rich without being heavy. It’s the perfect holiday drink, made with simple ingredients and a gentle tempering process for a velvety texture.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 whole vanilla bean, split lengthwise (or 2 teaspoons pure vanilla extract)
  • 1/2 teaspoon freshly grated nutmeg (plus more for garnish)
  • 1/4 teaspoon salt
  • 1 1/2 cups bourbon (such as Buffalo Trace or Bulleit)
  • 1 cup whole milk (added after cooking)
  • Optional: 1/4 cup dark rum

Instructions

  1. In a large mixing bowl, whisk together the 6 egg yolks and 3/4 cup sugar until pale yellow and thickened, about 2-3 minutes, until it reaches a ribbon-like consistency.
  2. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, the split vanilla bean (if using), 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon salt. Heat over medium heat until steaming with small bubbles around the edges, but do not boil.
  3. Slowly drizzle about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Place the saucepan over medium-low heat and stir constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens enough to coat the back of a spoon, or until it reaches 160°F (71°C) on an instant-read thermometer, about 8-10 minutes. Do not let it simmer or boil.
  5. Immediately remove from heat and pour the custard through a fine-mesh strainer into a clean bowl to catch any cooked egg bits. If using a vanilla bean, remove it. Let cool at room temperature for 20 minutes, then cover and refrigerate until completely chilled, at least 2 hours or overnight.
  6. Once the custard is fully chilled, whisk in 1 1/2 cups bourbon and the remaining 1 cup whole milk. If using dark rum, add it now. Taste and adjust sweetness or bourbon as desired.
  7. Pour the eggnog into a pitcher or jar and refrigerate for at least another hour before serving to allow flavors to meld. Serve in small glasses topped with a generous grating of fresh nutmeg.

Notes

Low and slow is key to avoid scrambled eggs. Do not skip straining. The eggnog improves after a day or two in the fridge. For best flavor, let it rest overnight. Serve well-chilled but not ice-cold; take out of fridge 10 minutes before serving.

Nutrition

Keywords: bourbon eggnog, light eggnog, creamy eggnog, custard eggnog, holiday drink, Christmas eggnog, homemade eggnog

Find it online: https://perkypan.com/light-and-creamy-bourbon-eggnog-best-easy-custard-recipe/