Bourbon Eggnog

December 30, 2019  •  Beverages,

I’ve been trying to fall in love with bourbon ever since I spent a few days on the Kentucky Bourbon Trail in 2018. Don’t ask me why. Maybe it’s because it looks civilized to be slowly sipping a bourbon straight up in a dimly lit cocktail lounge. Maybe it’s because Number Four drinks bourbon and I love the smell of it. Or maybe I just want to fit in with the kids these days who all seem to be into some sort of special, limited edition bourbon.We went on a distillery tour of Leopold Bros. here in Denver recently, and I didn’t hate their bourbon, which is something. So for Christmas gifting, I decided to try a nice homemade eggnog using bourbon instead of rum. Well, it’s a home run! I know Christmas is over, but wouldn’t it be nice to enjoy this on New Year’s Day while you lie around watching football or old movies? Cheers to 2020!

Bourbon Eggnog
Prep time
Cook time
Total time
I made a large batch of this so I'd have quarts to gift on Christmas Eve, but you can scale the recipe down as needed for a smaller batch.
Recipe type: Beverage
Serves: 5 quarts
  • 24 egg yolks
  • 4 cups sugar
  • 6 cups milk (skim or 1% because the cream is plenty rich)
  • 6 cups heavy cream
  • 2½ cups bourbon
  • 1-2 teaspoons freshly grated nutmeg
  • 1-2 teaspoons ground cinnamon
  1. Combine the egg yolks and sugar with two cups of the milk in the top of a double boiler. Whisk together and cook over simmering water until the mixture is smooth and has thickened slightly, about 15 minutes.
  2. Combine the cooked egg mixture with the remaining milk, cream, bourbon, nutmeg and cinnamon. Whisk until well combined and then pour into clean mason jars, cover, and refrigerate. Use within a few days for best results.


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