Brown Butter Bourbon Eggnog Recipe For The Holidays

This is the homemade eggnog recipe that will make you a believer.

Growing up, Christmastime at my Memaw’s house meant two things for certain: her mountain of divinity candy and my Granddaddy’s famous eggnog. He’d stand over the stove, carefully whisking the custard, a little splash of bourbon for the pot and a little splash for him. It was a ritual, and the smell of nutmeg and cream filled the entire house.

His eggnog was the gold standard, rich and perfect. For years, I wouldn’t dare touch the recipe. It felt like sacred ground. But one afternoon, while I was browning some butter for a batch of pecan sandies, a thought struck me. That nutty, toasty aroma of brown butter… what would that do to Granddaddy’s eggnog?

Well, I’ll tell you what it did. It turned something wonderful into something absolutely divine. The brown butter adds this incredible depth, a caramel-like richness that complements the bourbon and spices in a way I never imagined. It’s my little twist, a nod to my Granddaddy’s classic with a touch of my own kitchen magic. This brown butter bourbon eggnog is now the one my family requests every single year.

It’s a little extra step, but bless your heart, it is worth every single second.

Skip to My Special Recipe!

Why This Eggnog Recipe Works

Eggnog has a history as rich as its flavor. Its roots trace all the way back to medieval Britain’s “posset,” a warm, milky, ale-like drink. When it crossed the pond to the American colonies, where farms were plentiful, milk, eggs, and spirits like rum or whiskey were more readily available. It quickly became a drink for toasting and celebrating, especially during the holidays.

George Washington himself even had his own famous recipe for a rather potent eggnog, served to guests at Mount Vernon. It’s a tradition that has lasted for centuries because it just tastes like celebration. It’s creamy, comforting, and warms you from the inside out.

So, what makes this particular homemade eggnog recipe so special? It’s all about building layers of flavor. Many recipes are good, but they can sometimes taste a little flat, relying only on the nutmeg for their character. We don’t do that here. This recipe works because it honors the classic creamy custard base but elevates it significantly.

The secret is the brown butter. By gently cooking the butter until the milk solids toast, we create a nutty, caramelized flavor that is simply sublime. This simple step adds a sophisticated depth that you just don’t get from melted butter alone. It pairs beautifully with the warm vanilla, the spicy nutmeg, and the smooth notes of a good bourbon. It’s a game-changer, turning a traditional holiday beverage into a truly gourmet experience your guests will be talking about all season long.

Ingredients for Eggnog

For this recipe, we’re using simple, high-quality ingredients to build a truly unforgettable flavor. The star, of course, is that beautiful brown butter. Here is what you will need.

• 6 large egg yolks: Make sure your eggs are fresh. The yolks are what create that rich, custardy texture.
• 1/2 cup granulated sugar: This is for whipping with the egg yolks to create a sweet, stable base.
• 2 cups whole milk: Don’t skimp here. The fat in whole milk is essential for a creamy, not watery, eggnog.
• 1 cup heavy cream: This adds that luxurious, decadent mouthfeel that everyone loves in a good eggnog.
• 1/2 cup good-quality bourbon: You don’t need the most expensive bottle, but choose one you’d enjoy sipping. The flavor really comes through.
• 1/2 teaspoon freshly grated nutmeg: Freshly grated is a must. It’s so much more aromatic and flavorful than the pre-ground dust in a jar.
• 1/4 teaspoon ground cinnamon: Just a hint to add warmth and complexity.
• 1 teaspoon pure vanilla extract: A non-negotiable for rounding out all the flavors.
• A pinch of salt: It won’t make the eggnog salty, it just makes all the other flavors pop.
• 4 tablespoons unsalted butter: This is our secret weapon. Using unsalted butter allows you to control the salt level and lets the pure, nutty flavor of the browned milk solids shine.

The quality of your dairy and your bourbon will make a noticeable difference in the final product. Since there are so few ingredients, each one has a chance to shine. And please, I beg you, grate your own nutmeg. It takes just a few seconds and the payoff in flavor is enormous.

Step-by-Step Instructions For Making Eggnog

Making homemade eggnog is a rewarding process, but it does require a little attention. The main thing is to cook it gently so you get a smooth custard instead of sweet scrambled eggs. Just take your time and follow these steps.

1. Brown the Butter: In a medium saucepan or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides. You’ll see little brown bits forming at the bottom and smell a wonderful, nutty aroma. This should take about 3 to 5 minutes. Immediately pour the brown butter into a small bowl to stop the cooking process and set it aside.
2. Prepare the Custard Base: In a medium bowl, whisk the 6 egg yolks and 1/2 cup of granulated sugar together until the mixture is pale yellow, thick, and ribbony. This step incorporates air and helps ensure a smooth final texture.
3. Heat the Dairy: In the same saucepan you used for the butter, combine the 2 cups of whole milk, 1 cup of heavy cream, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cinnamon, and the pinch of salt. Heat over medium heat until the mixture is steaming and small bubbles are forming around the edges. Do not let it come to a rolling boil.
4. Temper the Eggs: This is the most important step! To prevent the eggs from scrambling, you must slowly introduce the hot milk to the egg mixture. While whisking the egg yolks constantly, slowly pour about a half-cup of the hot milk mixture into the yolks. Continue to pour the milk in a slow, steady stream while whisking until it is all incorporated. This gently raises the temperature of the eggs.
5. Cook the Custard: Pour the entire mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the eggnog has thickened enough to coat the back of the spoon. This can take anywhere from 5 to 10 minutes. Do not let it simmer or boil.
6. Finish and Chill: Remove the saucepan from the heat. Stir in the reserved brown butter, 1/2 cup of bourbon, and 1 teaspoon of vanilla extract. Pour the eggnog through a fine-mesh sieve into a pitcher or large bowl to catch any small bits of cooked egg. Cover and chill in the refrigerator for at least 4 hours, but preferably overnight, to allow the flavors to meld.

How To Serve Eggnog

Once your beautiful brown butter eggnog has chilled and the flavors have had a chance to get acquainted, it’s time for the best part, serving it. Chilling is key, as this drink is traditionally served cold, offering a delightful contrast to the warm holiday spices.

Pour the chilled eggnog into small glasses or festive punch cups. A little goes a long way since it’s so rich. While it’s absolutely delicious on its own, a simple garnish can make it feel extra special and really impress your guests. Here are a few of my favorite ways to dress it up.

• Freshly Grated Nutmeg: This is the classic, and for good reason. A final dusting of fresh nutmeg right before serving releases its oils and adds an incredible aroma that hits you before you even take a sip.
• Cinnamon Stick: A single cinnamon stick in each glass not only looks beautiful but also infuses the eggnog with a subtle, sweet spice as it sits. It’s a perfect stirrer too.
• Whipped Cream: For a truly decadent treat, top each glass with a dollop of lightly sweetened whipped cream. You can even fold a little bourbon or vanilla into the cream itself.
• Chocolate Shavings: A bit of finely shaved dark chocolate on top adds a touch of bitterness that cuts through the richness of the eggnog beautifully.

For a larger gathering, you can serve the eggnog from a punch bowl. Just be sure to set it in a larger bowl of ice to keep it nicely chilled throughout the party. Set out the garnishes in small bowls alongside it so guests can customize their own drinks. It creates a lovely, interactive experience for everyone.

How To Store & Reuse Eggnog Leftovers

If you find yourself with leftover homemade eggnog, consider yourself lucky. Storing it properly is simple and ensures you can enjoy it for a few more days. Because our recipe involves a cooked custard base, it holds up quite well in the refrigerator.

Simply pour any remaining eggnog into an airtight container like a glass jar or a pitcher with a tight-fitting lid. It will keep in the coldest part of your refrigerator for up to three days. The eggnog might separate a little as it sits, which is perfectly normal. Just give it a good whisk or shake before serving again to bring it back to its creamy consistency.

But you don’t have to just drink the leftovers. Leftover eggnog is a secret weapon in the kitchen and can be used to add festive flavor to other dishes. Here are a few creative ideas:

• Eggnog French Toast: This is my absolute favorite way to use up leftovers. Substitute the milk and egg mixture in your favorite French toast recipe with the prepared eggnog. It creates the most decadent, custardy, and flavorful French toast you’ve ever had.
• Coffee Creamer: Add a splash of your leftover eggnog to your morning coffee instead of your usual creamer. It’s an instant holiday latte that tastes like a special treat.
• Baking Substitute: You can use eggnog in place of milk or buttermilk in recipes for pancakes, waffles, or even some cakes and muffins to give them a rich, spiced flavor.

Thinking of leftovers this way turns them from something you need to finish into an opportunity to create another delicious treat for your family. It’s a wonderful way to keep the holiday spirit going, even after the party is over.

Substitutions & Variations For Eggnog

While I believe this brown butter bourbon eggnog is just about perfect as it is, I know that every family has different tastes and dietary needs. The beauty of a homemade recipe is that you can easily tweak it to make it your own. This recipe is quite forgiving and lends itself well to a few simple swaps and creative variations.

Whether you need a non-alcoholic version for the kids or want to experiment with different spirits and spices, here are some tried-and-true ideas to get you started. Don’t be afraid to play around and find your family’s perfect combination.

• Make it Alcohol-Free: To make a family-friendly version, simply omit the bourbon. You can replace it with 1 teaspoon of rum extract to get a similar flavor profile without the alcohol. The eggnog will still be wonderfully rich and creamy.
• Try Different Spirits: Bourbon is my favorite, but this eggnog is also fantastic with other aged spirits. Spiced rum adds a lovely molasses sweetness, while brandy offers a fruity, oaky note that is very traditional.
• Spice It Up: Feel free to adjust the spices to your liking. Add a pinch of ground cloves or allspice for a more complex, gingerbread-like flavor. A star anise pod dropped into the milk while it heats can also infuse a lovely, subtle licorice note.
• Make it Dairy-Free: For a dairy-free version, you can experiment with full-fat canned coconut milk in place of the whole milk and heavy cream. It will give the eggnog a distinct coconut flavor, which pairs surprisingly well with the spices and rum. Use a dairy-free butter alternative or coconut oil for the browning step.

These are just a few suggestions to spark your imagination. The important thing is to have fun with it. This homemade eggnog recipe is a fantastic base for all sorts of delicious holiday creations, so go ahead and make it your own special tradition.

5 FAQs About Eggnog

Here are some straightforward answers to the most common questions I receive about this homemade eggnog recipe.

Is this homemade eggnog recipe safe to drink with raw eggs?

This is probably the most common concern people have about making eggnog from scratch, and it’s a very valid question. You can rest easy with this recipe, because the eggs are not raw. We use a classic custard-making technique called tempering, which involves slowly whisking the hot milk mixture into the egg yolks. This gently raises their temperature without scrambling them.

After tempering, the entire base is returned to the stove and cooked until it thickens, reaching a temperature of at least 160°F. This is the temperature recommended by food safety experts to kill any potential bacteria. So, you are essentially making a cooked, drinkable custard. You get all the rich, creamy texture that eggs provide without any of the risk associated with consuming them raw. It’s the best of both worlds, safe and delicious.

Can I make this eggnog recipe ahead of time?

Absolutely, and I actually recommend it. This eggnog is one of those wonderful recipes that gets better with time. Making it at least one day ahead is ideal. When you first finish cooking the eggnog, the flavors are all there, but they haven’t quite married yet. The bourbon might taste a little sharp, and the spices might seem separate from the creamy base.

Letting the eggnog chill in the refrigerator overnight, or even for a couple of days, allows all those beautiful flavors to meld and mellow. The spices infuse more deeply into the custard, and the alcohol smooths out, becoming perfectly integrated. This makes your job as a host much easier. You can prepare it well before your guests arrive, and all you have to do when it’s time to serve is give it a good stir and pour. It’s a fantastic make-ahead holiday treat.

Why did my eggnog turn out thin?

If your eggnog seems a bit thin, the most likely reason is that it wasn’t cooked quite long enough. The thickening process happens when the egg yolks are heated gently and begin to coagulate, creating that lovely custard consistency. The key is to cook it until it “coats the back of a spoon.” This means when you dip a spoon in and run your finger through the liquid on the back, it should leave a clean line that holds its shape.

Another potential cause could be not using enough egg yolks or using lower-fat dairy like 2% milk instead of whole milk and heavy cream. The fat is crucial for a rich mouthfeel. Don’t worry if it’s a little thin though, it will still be delicious. It will also thicken up considerably as it chills in the refrigerator, so don’t be discouraged if it doesn’t seem super thick right off the stove.

What is the best alcohol to use in this eggnog recipe?

This really comes down to personal preference, but certain spirits definitely pair better than others. My recipe calls for bourbon because I just love its warm, slightly sweet vanilla and caramel notes, which are a perfect match for the brown butter and spices. It’s a classic Southern choice that feels right at home in a glass of eggnog.

However, you have many wonderful options. Aged or spiced rum is another fantastic choice, lending a sweet, molasses-like flavor that is very festive. Brandy or Cognac are also very traditional and add a sophisticated, fruity depth. Some people even like to use a combination, like a mix of bourbon and rum. My best advice is to use a spirit that you enjoy drinking on its own. Its flavor will be prominent, so you want it to be a good one.

How is homemade eggnog different from store-bought eggnog?

Oh, bless your heart, they are worlds apart. It’s like comparing a homegrown tomato to one from the grocery store in January. Store-bought eggnog often has a very thick, sometimes gloppy texture that comes from added thickeners like carrageenan or guar gum, not from a rich egg custard. They can also be cloyingly sweet and often use artificial flavorings instead of real vanilla and freshly grated spices.

Homemade eggnog, on the other hand, is pure, simple, and tastes incredibly fresh. You control the quality of the ingredients, the amount of sugar, and the type of spices and spirits. The texture is luxuriously creamy and smooth, not thick and pasty. The flavor is complex and authentic. Once you try making your own, especially with a special touch like brown butter, you will truly understand the difference. It’s a little bit of effort for a massive reward in flavor.

Try These Recipes Next

If you loved making this special holiday treat, you might enjoy some of my other favorite recipes for gatherings and celebrations. These are perfect for making memories in the kitchen with the ones you love.

• More Holiday Favorites: Get ready for the big feast with my collection of tried-and-true Thanksgiving dinner ideas that are perfect for any holiday meal.
• Easy Dinners for Busy Nights: For those evenings when you need something delicious without all the fuss, check out these simple dinner ideas.
• Festive Breakfast and Brunch: Use that leftover eggnog for French toast and explore more of my easy breakfast ideas to make your holiday mornings special.