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Bourbon-Vanilla Bean Eggnog


Bourbon-Vanilla Bean Eggnog, a perfect cocktail for the holiday season with fantastic flavors of vanilla and nutmeg. Yum!

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Rate this recipe 4.4/5 (11 Votes)


  • 4 eggs, separated
  • 3/4 cup plus 1 tablespoon sugar
  • 3 cups milk
  • 3 cups chilled heavy cream, divided
  • 3/4 cup (6 ounce) bourbon
  • 1 teaspoon ground nutmeg, plus more for garnish
  • 1/8 teaspoon salt
  • 1 vanilla bean, split lengthwise, seeds scraped out, or 2 teaspoons pure vanilla extract


Adapted from


Step 1

In a large bowl, vigorously whisk the egg yolks and 1/2 cup sugar until the mixture is very pale, 1 to 2 minutes. Whisk in the milk, 1 cup cream, the bourbon, nutmeg, salt and the vanilla bean and seeds.

In the bowl of a stand mixer, beat the egg whites on medium until soft peaks form. Add 1/4 cup sugar; beat to form stiff peaks. In 2 batches, whisk the whites into the yolk mixture. Cover; refrigerate 4 to 6 hours.

Before serving, in a medium bowl, beat the remaining 2 cups cream and 1 tablespoon sugar until soft peaks form, about 2 minutes. Discard the vanilla bean. Gently whisk the eggnog; ladle into cups. Garnish with whipped cream and nutmeg.


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