Bourbon Eggnog: Easy Homemade Eggnog Recipe for Two
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Eggnog is the cocktail that we look forward to drinking every year. But it’s also a cocktail that we didn’t previously drink at home. Let’s face it, most eggnog recipes involve punch bowls and excessive amounts of both cream and alcohol. That changed when we cracked the eggnog code.
We decided to create a small-batch, boozy eggnog recipe that we can enjoy at home. The challenge was real since we prefer to craft cocktails with quality ingredients but without blenders or fancy equipment.
We’re pleased as punch (pun intended) to report that we were successful in our mission. Not only is our homemade eggnog recipe easy to make for just two people, but the boozy Christmas cocktail sips like a dream. We like it so much that we plan to drink it all year round.
🍸 This Recipe at a Glance
- Prep Time: 10 minutes
- Servings: 2
- Base Spirit: Bourbon
- Booze per Drink: 2 ounces bourbon plus a splash of Cointreau
- Equipment: Mixing bowl and whisk (no blender required)
- Glassware: Coupes, lowballs or stemless wine glasses
- Garnish: Freshly grated nutmeg
- Flavor: Creamy and custardy with vanilla, caramel and a hint of orange
- Calories: About 525 per serving
Eggnog Cocktail History
We enjoy learning the origin stories of the various cocktails that we craft at home and the eggnog is no exception. As it turns out, this drink’s history is as clear as a glass of the viscous beverage.
Some historians trace eggnog back to 15th-century England when monks drank Posset, a milky, spicy ale concoction, while others connect it to British aristocrats who drank out of small wooden cups called noggins. However, nobody knows for sure when and where the popular milk punch was first imbibed.
Eggnog later achieved cult status across the pond in America, where it’s become the star of Christmas parties throughout the country. Today, American grocery stores sell processed eggnog mix, but, without doubt, the best eggnog contains fresh, natural ingredients.
Fun Fact
Farmers and patriots made eggnog with fresh farm products and distilled liquor back in the day. Records show that Founding Father George Washington followed an eggnog drink recipe that included eggs, cream, milk, sugar, brandy, rye whiskey, Jamaican rum and sherry.
Ingredients
Despite its luxurious texture and nuanced flavor, a good eggnog recipe doesn’t require that many ingredients. The following items are all that’s needed to whip up our Bourbon Eggnog recipe in just 10 minutes:
Ingredient quantities are detailed in the printable recipe card below.
Eggnog recipes run the gamut when it comes to liquor. Mixologists include dark rum, spiced rum, brandy, cognac and whisky in their eggnog drink recipes, often combining two or more of these liquors.
Though most eggnog recipes call for cheap liquor, we use top-shelf bourbon and premium Cointreau liqueur. The bourbon imparts vanilla and caramel notes while the Cointreau balances the drink’s richness with its orange acidity. As is the case with many cocktails, Cointreau makes bourbon eggnog taste just a little bit better.
How to Craft Bourbon Eggnog for Two
We’re not the first to create an eggnog recipe. Both Alton Brown and Martha Stewart beat us to the punch. (Pun intended again.)
However, you’ll want to follow our boozy Bourbon Eggnog recipe for a couple of reasons. First and most important, it tastes great. Almost as important, our recipe doesn’t require any special equipment like a blender or mixer. You don’t even have to separate the eggs as required in most eggnog recipes. It’s that easy.
The first step is to vigorously whisk two raw eggs (the egg yolks and the egg whites) in a medium mixing bowl. We like to use an 11-inch silicone ball whisk but any typical whisk will do.
Are Raw Eggs Safe?
You may wonder if drinking raw eggs is safe. As is the case with other drink and food recipes, there’s a small but real risk of contracting a foodborne illness when consuming raw eggs. We’re comfortable with this risk but want to disclose the elephant ‘egg’ in the room.
The second step is to add sugar and continue whisking. Although some eggnog recipes call for powdered sugar, we use granulated sugar in our recipe.
Using granulated sugar achieves a level of sweetness that’s not cloying. Plus, this type of sugar is a staple in most home kitchens.
After fully integrating the sugar with the eggs, the next step is to pour the dairy and liquor into the bowl. Since this recipe doesn’t require a blender or mixer, you can guess what to do next…
Yes, this eggnog cocktail recipe requires a lot of whisking. And yes, it’s worth the effort for the drink’s ultra-creamy texture.
Pro Tip
We don’t recommend replacing the cream, milk or eggs since these are the ingredients that make eggnog taste like eggnog. Skip this recipe if you’re vegan, lactose intolerant or have an aversion to raw eggs. Instead, pretend like you’re at a German Christmas market and drink mulled wine in a festive mug.
As a bonus, the recipe’s clean-up time is minimal without any blades or blenders to wash. Once the eggnog is mixed and chilled, it’s ready for its final touch.
Adding freshly grated nutmeg is the last step in this Bourbon Eggnog recipe. This traditional ingredient adds a nutty flavor and exotic aroma. Plus, nutmeg makes eggnog look like eggnog.
The end product is a drink that tastes like liquid dessert. Honestly, the recipe isn’t all that different from making custardy crème anglaise, a base for many French-style ice creams and crème brûlée. But, unlike crème anglaise, this recipe has bourbon which makes it better.
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Variations
We recommend starting with our recipe when you decide to make eggnog at home for a small gathering of two people. Of course, you can double or triple the ingredients if your intimate party is four or six people.
If you’re feeling creative, you can modify this alcoholic eggnog recipe to make it your own. Here are some suggestions:
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Bourbon Eggnog Recipe
Ingredients
- 2 eggs (large)
- ⅓ cup granulated sugar
- ⅓ cup heavy cream
- ⅔ cup whole milk
- ½ cup bourbon
- ¼ ounce Cointreau
- whole nutmeg (freshly grated)
Instructions
- Vigorously whisk two eggs in a medium mixing bowl until eggs are frothy.
- Slowly add sugar and continue to whisk the mixture until the sugar is incorporated.
- Add milk, cream, bourbon and Cointreau. Whisk until ingredients are thoroughly combined.
- Chill until ready to serve.
- Pour mixture into two glasses and grate nutmeg directly over each glass.
Notes
- You can replace the bourbon with liquors like brandy and dark rum. While it will still taste good, the drink will no longer be a Bourbon Eggnog if you don’t use bourbon.
- Be aware that this recipe uses raw eggs, which can harbor foodborne illness.
Nutrition
💡 Frequently Asked Questions
Our recipe calls for large eggs, granulated sugar, heavy cream, whole milk, bourbon, Cointreau and nutmeg. That’s it.
We use Buffalo Trace because its vanilla and caramel notes stand up to the cream. Since this recipe makes just two drinks, it’s worth using a bourbon you’d happily sip neat.
Dark rum, spiced rum, brandy, cognac and whisky are the usual suspects. Many recipes combine two or more. Our recipe adds bourbon plus a splash of Cointreau.
Yes. Grand Marnier or triple sec will add a similar orange note. You can also leave it out, but we think the orange balances the richness.
Neither in this recipe. Instead, we whisk the ingredients in a mixing bowl.
Yes. We whisk two whole eggs (yolks and whites together) without cooking them. Raw eggs carry a small risk of foodborne illness. Pasteurized eggs are an easy swap if that concerns you.
Yes. Double the ingredients for four people or triple them for six.
Yes. Leave out the bourbon and Cointreau. You’ll still have a rich, creamy holiday drink.
Coupes, lowballs and stemless wine glasses work well.
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