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Creamy Spiked Eggnog with Rum and Bourbon Recipe

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4.3 from 70 reviews

  • Author: Amina
  • Total Time: 2 weeks 25 minutes
  • Yield: 4 servings

Description

Classic homemade eggnog combines rich custard with warm spices and a hint of alcohol, resulting in a creamy, festive drink perfect for holiday gatherings. This recipe includes a two-week aging process to develop deep flavors and a frothy finish achieved by folding in whipped egg whites.

Ingredients

Custard Base

  • 4 large egg yolks
  • 100g (½ cup) golden caster sugar
  • 500ml (2 cups) milk
  • 250ml (1 cup) cream
  • Zest of 1 lemon
  • 10 ml (2 tsp) vanilla paste
  • 125ml (½ cup) rum
  • 30ml (2 tbsp) bourbon

Meringue

  • 4 large egg whites
  • 25g (⅛ cup) caster sugar

Instructions

  1. Whisk Egg Yolks and Sugar: Place 4 egg yolks in a large mixing bowl with the golden caster sugar. Whisk vigorously until the mixture is pale yellow, forms light ribbons, and has approximately doubled in size.
  2. Heat Dairy Mixture: In a large saucepan, combine milk, cream, lemon zest, and vanilla paste. Heat the mixture over low heat until just below simmering, ensuring it doesn’t boil.
  3. Temper Egg Yolks: Gradually add about 60ml (1/4 cup) increments of the hot milk mixture into the egg yolk mixture, whisking continuously to avoid curdling. Once all the milk is incorporated, return the mixture to the saucepan.
  4. Add Alcohol and Thicken: Stir in rum and bourbon. Cook the mixture over low heat, stirring constantly, until it thickens slightly into a runny custard texture.
  5. Cool and Refrigerate: Pour the custard into a jar or airtight container and allow it to cool to room temperature. Place in the refrigerator for two weeks to allow flavors to develop.
  6. Freeze Egg Whites: Meanwhile, place the egg whites into an airtight container and freeze to be used later in the recipe.
  7. Defrost and Whip Egg Whites: After two weeks, defrost the egg whites completely. Whisk them in a clean bowl until soft peaks form, then slowly add the caster sugar while continuing to whisk until fully incorporated and glossy.
  8. Combine Custard and Meringue: Gently fold the chilled custard mixture into the whipped egg whites until evenly blended, being careful to maintain the airy texture.
  9. Serve: Pour the finished eggnog into your choice of glasses and serve immediately. Enjoy the creamy, frothy homemade eggnog!

Notes

  • The two-week refrigeration step allows the flavors to mature and mellow, creating a richer eggnog taste.
  • Freezing the egg whites before whipping helps them achieve better volume when beaten.
  • Ensure to temper the egg yolks slowly with hot milk to avoid scrambling the eggs.
  • This recipe contains raw or partially cooked eggs; make sure to use fresh, high-quality eggs and follow safe food handling practices.
  • You can adjust the amount of alcohol to taste or omit it for a non-alcoholic version.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/creamy-spiked-eggnog-with-rum-and-bourbon-recipe/