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Lightened-Up Spiced Eggnog Easy Bourbon Recipe

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A creamy, spiced eggnog made with bourbon and nutmeg that’s lighter than traditional recipes but just as delicious. Perfect for holiday gatherings, this quick and easy recipe uses simple ingredients and a clever tempering technique to create a silky, custard-like texture without heavy cream.

Ingredients

Scale
  • 4 cups (950 ml) whole milk
  • 6 large eggs
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg (plus more for garnish)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 to 1½ cups (240 to 360 ml) bourbon (e.g., Buffalo Trace or Bulleit)
  • Pinch of salt

Instructions

  1. Heat the milk and spices: Pour the 4 cups of whole milk into a medium saucepan. Add the teaspoon of nutmeg, half teaspoon of cinnamon, quarter teaspoon of cloves, quarter teaspoon of allspice, and the pinch of salt. Whisk together. Warm over medium heat until small bubbles appear around the edges, about 5 to 7 minutes. Stir occasionally.
  2. Whisk the eggs and sugar: While the milk is heating, crack the 6 eggs into a large mixing bowl. Add the ½ cup of granulated sugar. Whisk vigorously until pale yellow and slightly thickened, about 2 minutes.
  3. Temper the eggs: Slowly pour about 1 cup of the warm milk into the egg mixture while whisking constantly. Once incorporated, slowly pour the egg mixture back into the saucepan with the remaining milk, still whisking.
  4. Cook the eggnog: Return the saucepan to medium-low heat. Stir continuously with a whisk until the mixture thickens slightly, about 5 to 8 minutes. Do not let it boil. The mixture is ready when it coats the back of a spoon and a line drawn through the coating holds.
  5. Strain (optional but recommended): Place a fine-mesh strainer over a clean pitcher or bowl. Pour the eggnog through the strainer to catch any lumps.
  6. Add the bourbon and vanilla: Stir in the vanilla extract and bourbon. Start with 1 cup (240 ml) and taste; adjust to preference (up to 1½ cups).
  7. Chill thoroughly: Cover the pitcher and refrigerate for at least 2 hours, preferably overnight. The texture will thicken slightly as it cools.
  8. Serve and garnish: Stir the eggnog before serving. Pour into cups or a punch bowl. Garnish each serving with a generous sprinkle of freshly grated nutmeg. Optionally, add a cinnamon stick for decoration.

Notes

For best results, use fresh spices and a bourbon you enjoy drinking. The eggnog can be made non-alcoholic by omitting the bourbon and adding an extra teaspoon of vanilla. If the eggnog is too thin after chilling, whisk in 1 tablespoon of cornstarch dissolved in a little cold milk and gently reheat. The eggnog keeps in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: eggnog, bourbon eggnog, spiced eggnog, light eggnog, homemade eggnog, Christmas drink, holiday beverage, easy eggnog recipe

Find it online: https://fizzlefork.com/lightened-up-spiced-eggnog-easy-bourbon-recipe/