Can you believe it's already December? I can't. And I certainly can't complain because I have been waiting all year to make my bourbon eggnog. Nothing says "Happy Holidays" like a batch of boozy eggnog!
Growing up, I wasn't a fan of eggnog. My family would buy it from the store and I would always mix it with nonfat milk — it was too heavy and overly-spiced for my taste. If you aren't a fan of cardboard carton eggnog either, I highly suggest making a batch of homemade eggnog. This recipe is pretty simple, and it is absolutely delicious.
To keep my eggnog light, I use 2% milk as the base instead of whole milk, and I use just a few spices (and bourbon!) for flavor. This eggnog is especially light because I whip the egg whites until they peak before folding them into the mixture containing all the other ingredients.
Ingredients: (approx. 6 cocktails)
3 Eggs, separated
2 cups 2% Milk
1 cup Heavy Cream
½ cup Sugar
6 oz. Bourbon (add an extra ounce if you want it a little more boozy!)
¼ tsp. Vanilla Extract
¼ tsp. Cinnamon
½ Nutmeg, freshly grated
Beat egg yolks and sugar until light in color. Add bourbon, then milk, cream, vanilla, cinnamon, and nutmeg, and mix well. In a separate bowl, use an electric mixer to beat egg whites until they peak. Fold the egg whites into the mixture. Garnish with nutmeg and cinnamon.