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Homemade Vanilla Eggnog with Bourbon

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 5 -6 Servings
Calories 337kcal
Author Barb


  • 2 cups milk
  • 2 cups half and half
  • 2 cinnamon sticks
  • 1 vanilla bean split & scraped
  • ½ teaspoon ground nutmeg
  • 6 egg yolks
  • ¾ cup sugar
  • 4 oz bourbon or to taste


  • Bring the milk, half and half, cinnamon sticks, vanilla bean and nutmeg just to a boil in a medium saucepan on low heat.
  • Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy.
  • Gradually add one cup of the hot milk mixture to the egg yolks, beating with a wire whisk on low speed..
  • Gradually whisk the egg yolk, sugar and milk mixture back into the remaining milk in the saucepan.
  • Cook and stir on medium-low heat for 3 – 5 minutes or until mixture thickens and coats the back of a spoon. Do not rush this stage or your mixture could curdle.
  • Strain into a large bowl. Pour into a container and allow to cool. Add bourbon, cover tightly and refrigerate overnight or until well chilled. Best if allowed to meld for 2-3 days but can be served immediately.

To Serve:

  • Fill lowball glasses with ice, pour bourbon eggnog mixture over ice and dust with nutmeg.


If wanting to serve without the bourbon; simply follow the directions as given and omit the liquor.


Serving: 1grams | Calories: 337kcal | Carbohydrates: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 219mg | Sodium: 100mg | Sugar: 28g