Let’s talk about a holiday drink that feels like a warm hug in a glass — Vanilla Bourbon Eggnog.
It’s creamy, cozy, and has just the right kick of bourbon to bring out the magic.
I’ve been making this version for years during the holidays.
It’s rich, full of vanilla flavor, and way better than store-bought.
You’ll love how easy it is to make and how fancy it feels when you serve it.
What You’ll Need
- 4 large egg yolks
- ½ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup bourbon
- 1 tablespoon pure vanilla extract
- ¼ teaspoon ground nutmeg, plus more for topping
- Pinch of salt
- Cinnamon sticks (optional, for serving)
Why I Love This Recipe
This eggnog is something I look forward to every single holiday season. It’s smooth, a little sweet, and that vanilla-bourbon combo makes it feel extra special.
- It tastes homemade, because it is
- You control the sweetness and strength
- It makes your house smell like the holidays
- You only need a few ingredients
Years ago, I started bringing a batch of this to our family Christmas Eve, and now it’s something everyone asks for. We sip it while decorating cookies or watching our favorite holiday movies. It’s tradition now.
Servings & Time
Servings: 6 small mugs
Time: 20 minutes + chill time (2 hours)
Macros (Per Serving – Approximate)
Calories: 290
Protein: 5g
Carbs: 16g
Fat: 18g
Sugar: 15g
Alcohol: ~10g
Why This Recipe Works (Quick Science)
The egg yolks create a rich, custard-like base when whisked with sugar. Heating the milk slowly brings everything together without scrambling the eggs. Bourbon blends beautifully with cream and vanilla, giving the eggnog depth and balance.
Common Mistakes
- Cooking the eggs too fast: This will scramble them. Keep the heat low and stir constantly.
- Not chilling long enough: It needs time to thicken in the fridge and let the flavors blend.
- Using low-fat milk or cream: This waters it down and loses that creamy texture.
- Adding bourbon too early: Wait until it’s off the heat to add it, so it doesn’t evaporate.
What to Serve With
- Gingerbread cookies
- Warm cinnamon rolls
- A slice of spice cake
- Cheese board with dried fruits
- Holiday popcorn mix
FAQ
Can I make it without alcohol?
Yes! Just leave out the bourbon. It’s still delicious.
How long does it last in the fridge?
Up to 3 days in a sealed container.
Can I double the recipe?
Absolutely. Just use a larger saucepan and stir carefully.
Can I use rum or brandy instead of bourbon?
Yes, both work great if you like their flavor better.
Pro Tips
- Whisk your egg yolks and sugar until super pale — it makes the texture better
- Warm the milk slowly so you don’t curdle anything
- Chill it fully before serving — it’s thicker and smoother
- Add a cinnamon stick to each glass for a festive touch
- Strain it if you want it extra silky
Tools You’ll Need
- Medium saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Fine mesh strainer (optional)
- Pitcher or jar for chilling
- Ladle for serving
- Glass mugs
Substitutions and Variations
- Use brandy or dark rum instead of bourbon
- Try almond or oat milk for a dairy-free version
- Add a splash of coffee for a mocha twist
- Skip the alcohol for a family-friendly version
- Add a pinch of clove or allspice for more spice
Make Ahead Tips
- Make it the day before and chill overnight for best flavor
- You can mix everything except the alcohol and add that right before serving
- Shake before serving to mix it up again after chilling
How to Make Vanilla Bourbon Eggnog
Step 1: Whisk the Egg Yolks and Sugar
In a mixing bowl, whisk 4 large egg yolks with ½ cup granulated sugar until it’s pale yellow and slightly thick. This should take about 1–2 minutes of steady whisking.
Step 2: Heat the Milk and Cream
In a medium saucepan over medium-low heat, combine 2 cups whole milk and 1 cup heavy cream. Heat until it’s warm but not boiling — tiny bubbles should appear at the edges.
Step 3: Temper the Egg Mixture
Slowly pour the warm milk mixture into the yolks, whisking constantly to keep the eggs from cooking. Do this in batches, not all at once.
Step 4: Cook the Mixture
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens slightly — about 5–7 minutes. Don’t let it boil.
Step 5: Add Vanilla, Bourbon, Nutmeg, and Salt
Remove from heat. Stir in ¾ cup bourbon, 1 tablespoon vanilla extract, ¼ teaspoon ground nutmeg, and a pinch of salt. Mix until fully combined.
Step 6: Chill and Serve
Pour the eggnog into a pitcher or large jar and refrigerate for at least 2 hours until cold. When ready, give it a shake or stir, then ladle into mugs. Top with more nutmeg and a cinnamon stick if you’d like.
Leftovers and Storage
- Store in a sealed container in the fridge for up to 3 days
- Stir before serving — it separates a little in the fridge
- You can freeze it, but the texture may change slightly
Wrap Up
This Vanilla Bourbon Eggnog is the kind of holiday drink you’ll come back to again and again. It’s smooth, festive, and made with love. I hope it becomes part of your tradition too. If you try it, leave a comment below — I’d love to hear how it turned out or answer any questions!
