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Quick Homemade Eggnog with Bourbon: Best 5-Minute Recipe

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This quick homemade eggnog with bourbon and nutmeg is creamy, spiced, and unbelievably easy to make in just 5 minutes using a blender. It’s the perfect last-minute holiday drink that tastes like you spent hours on it.

Ingredients

Scale
  • 4 large eggs, at room temperature
  • 1/3 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup bourbon (e.g., Maker’s Mark or Bulleit)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, plus a whole nutmeg for grating on top
  • Pinch of salt

Instructions

  1. Crack the eggs into your blender. Add the granulated sugar and pinch of salt. Blend on low speed for about 30 seconds, until the mixture is pale, thick, and slightly frothy.
  2. Add the milk, heavy cream, bourbon, vanilla extract, cinnamon, and ground nutmeg. Secure the lid and blend on low to medium speed for another 30-45 seconds until completely combined and smooth.
  3. Taste and adjust sweetness, bourbon, or spices as desired. Blend briefly if adding more ingredients.
  4. Pour into a pitcher and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately over ice.
  5. Just before serving, grate fresh nutmeg generously over the top of the pitcher or into each glass.
  6. Give the eggnog a final stir, pour into cups, and enjoy.

Notes

For a non-alcoholic version, omit the bourbon and add an extra 1/2 cup of milk or a splash of vanilla extract. For a dairy-free version, use oat milk or almond milk (texture will be thinner) or full-fat coconut milk. To pasteurize eggs at home, gently heat eggs and sugar in a double boiler to 160°F (71°C) before blending. Store leftovers in an airtight container in the refrigerator for up to 3 days; shake or whisk before serving.

Nutrition

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