Creamy Eggnog Recipe
A rich, creamy homemade eggnog made with bourbon, cognac, and dark rum, finished with whipped cream and vanilla ice cream for an extra-luxurious texture. Perfect for festive gatherings and cozy winter celebrations.
Ingredients
- 3 eggs separated
- 90 grams granulated sugar
- 240 millilitres milk
- 360 millilitres heavy cream
- 150 millilitres bourbon whiskey
- 30 millilitres cognac
- 30 millilitres dark rum
- 240 grams vanilla ice cream
- Freshly grated nutmeg for serving
Instructions
- In a bowl, whisk the egg yolks until thick and pale. Gradually add the sugar, then, while whisking continuously, add the milk and two-thirds of the heavy cream.
- Stir in the bourbon, cognac, and rum. If you prefer a lighter eggnog, start by adding about 90% of the alcohol and adjust to taste. Mix well for a few minutes until fully combined.
- The steps above can be done several hours ahead and the mixture can be kept in the refrigerator.
- Whip the remaining heavy cream to soft peaks. In a separate bowl, whisk the egg whites to stiff peaks.
- Gently fold the whipped cream into the egg mixture, followed by the egg whites. Just before serving, carefully fold in the vanilla ice cream to give the eggnog an extra-creamy texture.
- Pour into glasses and finish with freshly grated nutmeg.
Notes
Note: This recipe uses raw eggs, as is traditional for classic eggnog. For safety, use very fresh or pasteurized eggs, or substitute pasteurized liquid egg yolks and whites if preferred. Avoid serving to young children, pregnant women, or anyone with a compromised immune system.
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