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  • 6 whole eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 3 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 to 2 cup bourbon whiskey
  • 1 to 2 teaspoon freshly ground nutmeg
  • 1 cup heavy cream
  • 1/4 cup vanilla sugar (or plain granulated sugar)


  1. Combine eggs, egg yolks, sugar and salt in a heavy bottom sauce pot.  Whisk until smooth, then stir in milk.
  2. Cook and stir over low heat until custard is cooked to about 165F, or until thick enough to coat the back of a wooden spoon. Remove from heat and add vanilla extract, bourbon and nutmeg.  Cool completely.
  3. To finish, whisk cream and vanilla sugar in a mixing bowl until cream reaches stiff peaks.  Fold cream into chilled custard. Pour into serving glasses and finish with a pinch of nutmeg and drizzle of bourbon (optional).
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The recipe was originally published as Holiday Eggnog on

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