Homemade Eggnog

Circle B Kitchen

6 large egg yolks
1 cup granulated sugar
1 ½ cup half and half
2 cups of whole milk
¾ to 1 cup bourbon
1/4 cup dark rum
¼ cup brandy
Pinch kosher salt
½ of a whole nutmeg, grated
3 teaspoons vanilla 


1.   Combine the egg yolks and sugar in a large mixing bowl and whisk until well- blended and creamy (the yolks should get rather thick – you can use a standing mixer or I use a blender).

2.  Add half and half, milk, bourbon, rum, brandy, salt, and vanilla.  Grate the nutmeg into the bowl and then stir to mix thoroughly.

3.  Refrigerate until ready to serve.  Best if left to marinate for at least 24 hours.  Grate more nutmeg into each glass when serving.