Eggnog With Brandy, Bourbon, or Rum

By Peggy Trowbridge Filippone

Updated 06/13/19

Eggnog Recipe
The Spruce
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 12 to 16 servings

No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this eggnog recipe. Since it contains alcohol, the kids will not be able to enjoy it, but here's a recipe for non-alcoholic eggnog for their enjoyment.

You will want to keep this rich and creamy eggnog on hand all through the holidays—and may even want to turn it into a pie, cheesecake, or other eggnog-infused dishes!

1:21

Click Play to See This Recipe Come Together

Ingredients

  • 6 large eggs
  • 2 yolks
  • 1/2 cup sugar (plus 2 tablespoons)
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 1/2 cup brandy (bourbon, or dark rum (see notes) )
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1/4 cup heavy cream (whipped to soft peaks)
  • Garnish: additional grated nutmeg

Steps to Make It

  1. Gather the ingredients.

  2. Combine eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.

  3. Continue whisking while pouring milk in a slow, steady stream until completely incorporated.

  4. Turn on the burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.​

  5. Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg.

  6. Add brandy, bourbon, or dark rum, plus vanilla extract, and nutmeg. Stir to combine.

  7. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

  8. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks.

  9. Fold whipped cream into cold custard mixture until combined.

  10. Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.

  11. Enjoy!

Recipe Variation

  • If you would like a more potent eggnog and want to add more, you will need to make a minor adjustment to maintain consistency. Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.