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Homemade Eggnog

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  • Author: Bake to the roots
  • Prep Time: 15
  • Total Time: 15


  • 4 egg yolks
  • 1/3 cup (70g) sugar
  • 2 cups (480ml) whole milk
  • 1 cup (230g) heavy cream
  • 1/3 cup (80ml) bourbon
  • 1 tsp. freshly grated nutmeg
  • 4 egg whites
  • 1 tbsp. sugar


  1. In the bowl of a food processor beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, heavy cream, bourbon and nutmeg and stir utnil all is well combined.
  2. In a bowl beat the egg whites until soft peaks form. Gradually add the tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the egg-milk-mix. Chill and serve.


  • Take only the freshest eggs!


  • Serving Size: 6