Christmas Eggnog

10 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
Good eggnog is a difficult balance between the right amount of rum, bourbon, sweetness, and ease to make. This creamy custard-based recipe with whipped cream strikes the perfect balance—rich and smooth with just the right boozy kick for your holiday celebrations.

Ingredients

  • 6 beaten eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 3 tbsp light rum
  • 3 tbsp bourbon
  • 1 tsp vanilla
  • 1 cup whipping cream
  • 2 tbsp sugar
  • Nutmeg for topping

Step-by-Step Instructions

  1. In a large heavy saucepan mix the egg yolks, milk and the 1/3 cup of sugar. Cook and stir over medium heat until the mixture just coats a metal spoon (about 12-15 minutes). Remove from heat.
  2. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in the rum, bourbon and vanilla. Cover and chill for at least 4 hours or up to 24 hours.
  3. Just before serving, in a mixing bowl beat the whipping cream and the 2 tablespoons sugar until soft peaks form. Transfer the chilled egg mixture to a punch bowl and fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.

Common Problems and Solutions

Q: Why did my custard curdle or scramble?

A: The heat was too high or you didn't stir constantly. Keep it at medium heat and stir continuously. The custard is done when it coats the back of a spoon—don't let it boil or the eggs will scramble. Immediately cool in an ice bath if you see any signs of curdling.

Q: Can I make this non-alcoholic?

A: Yes, just replace the rum and bourbon with 6 tablespoons of milk or cream and add an extra teaspoon of vanilla extract. You can also add a splash of rum extract for flavor without the alcohol.

Q: How long can I keep leftover eggnog?

A: Because this is a cooked custard base, it will keep refrigerated for 3-4 days. Store in an airtight container and give it a gentle stir before serving. The whipped cream may deflate, so you might want to fold in fresh whipped cream if serving again.

Tips and Techniques

The ice bath after cooking is crucial—it stops the cooking process immediately and prevents the eggs from overcooking. Make sure your heavy saucepan distributes heat evenly to avoid hot spots that could scramble the eggs. Fresh nutmeg grated right before serving makes a huge difference in flavor compared to pre-ground.

Ingredient Substitutions

  • light rum: dark rum or spiced rum
  • bourbon: brandy or cognac
  • whipping cream: heavy cream
  • whole milk: 2% milk or half-and-half

Equipment Needed

  • Heavy-bottomed saucepan
  • Metal spoon
  • Mixing bowl
  • Electric mixer or whisk
  • Punch bowl

Historical Context

Eggnog has been a holiday tradition in the American South since colonial times, originally brought over from England. The addition of both rum and bourbon reflects Louisiana’s French-Spanish heritage combined with Kentucky bourbon culture, making this a uniquely Southern spin on the classic drink.