Description

This lighter homemade eggnog with bourbon and fresh nutmeg is creamy without being heavy, boozy without being overwhelming, and spiced just right. It uses a clever technique to cut calories and fat without sacrificing that signature velvety texture.

Ingredients

Scale

4 large eggs, separated (room temperature)
1/3 cup granulated sugar (divided: 2 tablespoons for yolks, rest for whites)
2 cups whole milk
1 cup unsweetened almond milk
1 teaspoon vanilla extract (pure)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 whole nutmeg, for grating (fresh)
1/2 cup bourbon (smooth, like Bulleit or Maker’s Mark)
Optional: 2 tablespoons dark rum
Freshly grated nutmeg (for garnish)
Optional: Cinnamon sticks (for stirring)

Instructions

Separate the eggs. Put yolks in a medium mixing bowl and whites in a separate clean bowl. Ensure no yolk gets into the whites.
Whisk the yolks with 2 tablespoons of the granulated sugar until pale yellow and thickened, about 2 minutes.
In a medium saucepan, combine whole milk, almond milk, vanilla extract, cinnamon, and cloves. Warm over medium heat until steaming but not boiling (around 160°F/71°C). Small bubbles should form around edges; do not let it boil.
Temper the egg yolks: Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then pour the yolk mixture back into the saucepan with remaining milk, whisking continuously. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 3-5 minutes. Do not let it boil.
Remove from heat and pour through a fine-mesh strainer into a clean bowl or pitcher to catch any cooked egg bits.
Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
When ready to serve, beat the egg whites with a hand mixer or stand mixer on medium speed until frothy. Gradually add remaining sugar (about 2 tablespoons) and continue beating until soft peaks form.
Remove chilled eggnog base from fridge. Stir in bourbon (and rum, if using) until well combined. Gently fold the whipped egg whites into the base using a spatula until just combined, with no white streaks visible.
Serve immediately in cups or mugs. Grate fresh nutmeg over each serving. Add a cinnamon stick for stirring if desired.

Notes

Do not skip the chilling step; flavors meld and deepen overnight. Use fresh nutmeg for best flavor. If concerned about raw egg whites, use pasteurized eggs or skip the whipped egg white step. For dairy-free version, use full-fat oat milk instead of whole milk. For non-alcoholic version, omit bourbon and add extra teaspoon of vanilla extract.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 185
Sugar: 12
Sodium: 120
Fat: 6
Saturated Fat: 2
Carbohydrates: 14
Protein: 8

Keywords: eggnog, homemade eggnog, lighter eggnog, bourbon eggnog, holiday drink, Christmas drink, eggnog recipe