Delicious Homemade Eggnog

There are certain flavors that find their way into the kitchen during the holidays. Pumpkin and cranberry are uttered quite often, and fruit cake and probably eggnog a lot less. Rich, creamy and custard like, it’s a real shame that eggnog is rarely consumed outside of the holidays. Yes, it may be easier to run to the grocery store and purchase a half gallon of preservative full eggnog but home-made eggnog trumps store bought by a landslide.  It may take a little but more time and effort, but it is well worth it. You’ll impress your family and friends with this delicious drink!


For Eggnog:

6 large eggs, separated
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark

For garnish:

Freshly whipped cream
Freshly grated nutmeg



In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint Cream Whipper and dispense 1 N2O charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.


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