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Bourbon Eggnog: Not Your Grandma’s Eggnog


This isn’t your usual eggnog – it’s richer, creamier, and full of vibrant spices. Topped off with bourbon, this eggnog will quickly become a holiday favorite. Perfect for warming up on a chilly winter evening, let this Bourbon Eggnog be the highlight of your festive season.


  • Servings: 6
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Calories: 462 kcal per serving


  • 6 eggs
  • 14 oz can sweetened condensed milk
  • 2 ½ cups milk
  • 1 tbsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp cinnamon
  • 2 tsp ground nutmeg (Freshly grated is highly recommended)
  • 2 cups heavy cream
  • Pinch of salt
  • ¾ cup Bourbon
  • 3 tbsp sugar


  1. Preparation: In a large saucepan, lightly simmer the milk over low heat. Ensure it doesn’t boil; you only want it warm.
  2. Beat Egg Yolks: Separate the yolks from the egg whites. In a large mixing bowl, beat the yolks for about 5 minutes, or until they turn frothy and lighten in color. Keep the egg whites aside for later. Add the sweetened condensed milk to the yolks and continue beating for an additional 2-3 minutes.
  3. Mix with Warm Milk: Slowly pour the warmed milk into the bowl, blending it with the egg yolk mixture. Make sure to add about a cup at a time to avoid cooking the eggs. Once mixed, transfer everything back to the saucepan. Let it simmer for around 15-20 minutes, stirring occasionally.
  4. Cooling the Eggnog: Prepare an ice bath with a large mixing bowl filled with ice and water. Place a smaller bowl on top and pour the eggnog into it. This will cool the eggnog faster. If you prefer, you can let the eggnog sit for about 20-30 minutes until it reaches room temperature.
  5. Whip the Egg Whites: As the eggnog cools, beat the egg whites in a large bowl. When they start becoming bubbly, add the sugar. Continue beating until soft peaks form.
  6. Final Mixing: Once the eggnog has cooled, mix in the ground ginger, cloves, cinnamon, and nutmeg. Whisk everything well. Then, stir in the heavy cream, a pinch of salt, and the bourbon. Finally, incorporate the whipped egg whites using a hand mixer.
  7. Cool & Serve: Transfer the eggnog to the refrigerator and cool for at least 30 minutes. Serve chilled and enjoy!


  • Never allow the milk to reach a boil.
  • For a thinner consistency, use 3 cups of milk instead of 2 ½.
  • Using freshly grated nutmeg enhances the flavor of the eggnog.


Store the eggnog in a glass container with an airtight lid (like a mason jar) to keep it fresh. Without any preservatives, this homemade eggnog is best consumed within 3-4 days.

Note: This eggnog can be enjoyed with or without alcohol. The absence of bourbon won’t change its delicious taste or texture.

Enjoy this festive delight with friends and family during the holiday season! 🥃

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