• POUR eggs into a medium bowl. Set aside.
  • HEAT milk with cream, sugar and bourbon in a medium saucepan set over medium-high, stirring occasionally. When mixture starts to bubble, remove from heat. Pour half of milk mixture into eggs, whisking constantly. Pour back into saucepan and whisk constantly until hot, about 1 min. Stir in vanilla.
  • Set over ice bath to cool immediately. Cover and refrigerate until ready to serve.
  • Serve over ice (optional), topped with freshly grated nutmeg.

*Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. If concerned, buy pasteurized eggs, like Egg Creations, to use instead.



Protein10 g

Carbohydrates16 g

Fat8 g

Fibre2 g

Sodium152 mg

Eggnog Image courtesy of Dinner Series [CC BY 2.0 (], via Wikimedia Commons