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Overhead shot of two glasses of eggnog topped with grated nutmeg and cinnamon on a wood cutting board on a textured off white surface.

Vanilla Bean Eggnog


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5 from 1 review

  • Author: Sabrina Russo
  • Total Time: 20 minutes
  • Yield: 8 servings (48 oz total) 1x

Description

Who doesn’t love a rich, creamy glass of eggnog around the holiday time? My homemade Vanilla Bean Eggnog will beat the store bought stuff hands down.


Ingredients

Scale
  • 3 ½ cups whole milk, divided
  • 1 vanilla bean, split and scraped*
  • ¼ tsp kosher salt
  • 5 egg yolks
  • ¾ cup granulated sugar
  • 1 cup heavy cream
  • 2/3 cup bourbon
  • 1/3 cup brandy
  • Nutmeg or cinnamon stick, for serving*

Instructions

1.      Set up cooling bowl: Place a large bowl over a wire rack. Place sieve over the bowl.

2.      Heat milk: Add milk, split vanilla beans, seeds and salt to a small sauce pot. Bring to a simmer over medium heat.

3.      Whisk eggs and sugar: While milk comes to temperature, vigorously whisk together egg yolks and sugar in a bowl until pale and fluffy, about 5 minutes.

4.      Temper and stir: Slowly ladle in about 1 cup of warm milk into egg mixture, while constantly whisking to temper eggs. Slowly pour egg mixture into pot while constantly whisking. Reduce heat to medium-low. Switch to a flat spatula and stir milk mixture constantly, making sure to scrape down sides and bottom of pan repeatedly. Cook until mixture is thick enough to coat the back of a spoon, about 4-5 minutes.

5.      Cool down: Pour thickened milk mixture through sieve into prepared bowl on cooling rack. Discard vanilla bean pod. Stir in remaining milk and heavy cream into milk mixture. Cool to room temperature, stirring occasionally.

6.      Make a large batch*: If desired, add all of booze to milk mixture now and refrigerate until completely chilled.

7.      Or make individual drinks: If making individual, shaken drinks, chill milk/egg base without adding booze. For one drink, add 5oz of base with 2/3 ounce (4 teaspoons) bourbon and 1/3 ounce (2 teaspoons) brandy to a drink shaker. Add a couple cubes of ice. Shake to chill and make frothy. Pour through filter to hold back ice.

8.      Top and serve: Grate over nutmeg and/or cinnamon stick over drink. Enjoy.

Notes

This recipe was adapted from Martha Stewart.

The fresh vanilla bean pod can be substituted with 2 teaspoons of vanilla bean paste or vanilla extract.

I like to top this drink with freshly grated nutmeg or cinnamon from a cinnamon stick. Feel free to use pre-ground nutmeg or cinnamon if that’s what you have on hand.

I like to make individual drinks and shake them before serving to add some foam you may see in a more traditional eggnog recipe that uses whipped egg whites. You can also combine all ingredients in advance and serve with some whipped cream to make up for the loss of frothy texture.

Time does not include inactive time for chilling.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Drink
  • Method: Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 6 oz drink
  • Calories: 340
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Carbohydrates: 25g
  • Fiber: 0g
  • Protein: 8g