We have a holiday tradition that requires we have eggnog on hand for Christmas Eve. This family recipe for Vanilla Bean Eggnog with Bourbon is simply the BEST!
A few weeks ago I purchased a bottle of the Maker’s Mark 46® for the holidays; I knew I wanted to make homemade eggnog and Maker’s Mark® has been my go to for awhile…ever since sampling it over ten years ago.
It has been years since I’ve had true homemade eggnog. All of the family recipes I have come from my Dad’s mom; I was especially close to her. They were passed to our family and we grew up with them as well…but not this one. My grandmother gave me this recipe when she was already in her 90’s…maybe my mom had never been interested?
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With six kids to deal with over the holidays, clearly buying eggnog was so much easier. Added to that is the fact that there is a local dairy that has been making home deliveries for as long as I’ve lived in Denver and their eggnog is so amazing that I also haven’t considered anything else. I hate to admit I had forgotten about Grandma Bathe’s recipe. Oops!
It’s been years since I’ve used the delivery service but since neighbors still did; it’s been easy enough to ask them to order a bottle for me. Until one family discovered their son was lactose intolerant and the other quit getting delivery…oh no, what will I do?
I remembered I had this recipe in my old, small binder from my 20’s so I revisited it (I think every other recipe has already been included in the blog…but I will still keep this old girl; I’ve had it for a bazillion years!). I did make a couple of slight revisions…but adding vanilla, cinnamon, and bourbon were all good!
To start, I decided to peak at a whole bunch of other, more current recipes. Homemade eggnog can be a challenge. I had NO idea that there was so much variety and by variety I mean opinions, there is so much to consider. Raw eggs or pasteurized. Cooked or not? Seasoned or not? Time to meld (and hopefully not spoil)? What type of booze and how much?
I mean it was mind boggling. I saw a lot of variety and through that research I’ve sort of come up with my own thing. After reading a multitude of warnings, I’m even surprised at the path I decided to take to end up with this Homemade Vanilla Bean Eggnog with Bourbon.
Despite it being called for in the original recipe, I was considering not cooking it but at the last moment really wanted to feel better about what I served to others so cooking it was my final decision. I also decided to drop in a hint of vanilla and cinnamon with the nutmeg and last but never least, I added a tough of bourbon and let it steep; but not for weeks, just days.
Cooking the mixture was the part that I struggled with the most; some folks are adamant that it HAS to be cooked and other say nope…that it will ruin the flavor. Our family recipe has always been cooked but I’ve also never had a problem with raw eggs in a couple of my favorite things, most notably this Grilled Caesar Salad and both versions I make of French Silk Pie.
For me it was a tossup…and I worried that the heat would ruin it according to the comments I had seen. It had been years since this was an eggnog that I had actually enjoyed…my memories were sweet but my actual recall was fuzzy. The results? Maybe some heated it too hot when they made it? Or did something else? Because I thought it was fantastic; better than anything I’ve ever had…so heat it is now and will forever be. Safe and delicious? Perfect!
My decision was made mostly because of other people. I wanted a Vanilla Bean Eggnog with or without bourbon that I could offer to kids and a pregnant friend and not worry one bit about whether it would harm them; so cooked it would be. I actually doubled the recipe that I’ve included below and did one half virgin and one half the real deal so everyone can enjoy it!
The majority of the recipes I perused called for heavy cream and then indicated that adding whipped egg whites before serving would help to thin it out a bit. What? Huh?
I love this recipe so much more; how about if I don’t make it that thick in the first place so it doesn’t require thinning out? Especially since I’m going the pasteurization route with some heat and that effort would be totally negated if I added raw meringue at the end. Done.
Although nutmeg might be a given, adding a bit of cinnamon and a vanilla bean was a leap of faith but they are aromatic spices that work so well together and they combined together perfectly in this beverage…OMG so good!
Although my heart beats red for regular Maker’s Mark, this time around I had a new bottle of Maker’s 46® so I was excited to try this new kid on the block. Maker’s Mark did send me that bottle to use for my Vanilla Bean Eggnog and yes, those earmuffs for the bottle; I wanted you to get a giggle like I did; so dang cute!
Over the years, whenever the President of Maker’s Mark®, Bill Samuels, Jr., was out spreading the word about his baby, fans of the brand would ask him when he was going to introduce something new.
Not being a big believer in “line extensions,” Bill pretty much ignored them for a good long while. But a couple of years ago, he and then Master Distiller Kevin Smith decided to give it a try. To give them the best chance at success, they called in Brad Boswell of Independent Stave, the cooperage that has been making oak barrels to the specifications of Bill Samuels, Sr., since 1953.
After more than a few false starts and outright disasters, all three agreed that whatever “it” might be had to start with regular Maker’s Mark®.
So Brad started monkeying around with a special barrel and experimenting with different wood varieties and levels of char. The magic combination – which just happened to be trial #46 with 10 “seared” French oak staves inserted into the barrel to lend natural flavors of caramel, vanilla and spice.
Finished Maker’s Mark was then added to the modified barrel and returned to the coolest part of the warehouse. About 10 weeks later, voilà – they had something noticeably bigger and bolder, but with the smoothness and drink-ability that has always set Maker’s Mark® apart from its peers.
They call it Maker’s 46®, in recognition of the winning recipe. It’s a totally new kind of bourbon: bold and complex, but as approachable and easy to drink as you’d expect from Maker’s Mark®. Have you tried it?
Homemade Vanilla Bean Eggnog with Makers Mark® is heavenly…which is sort of perfect for Christmas isn’t it? Just thick enough, just sweet enough with a touch of vanilla, just enough warm spices, the perfect amount of bourbon (if you don’t agree, go on, add a bit more) and all hopefully combined with a comfy place to sit, get cozy and enjoy.
I do hope you’ll try this; every time I take a small taste of Vanilla Bean Eggnog my eyes roll back and a YUM slips off of my tongue…yes it really is THAT good!
PIN IT! ‘Vanilla Bean Eggnog with Bourbon’
Vanilla Bean Eggnog with Bourbon
Homemade eggnog is made with both vanilla bean and bourbon and it is amazing!
Bring the milk, half and half, cinnamon sticks, vanilla bean and nutmeg just to a boil in a medium saucepan on low heat.
Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy.
Gradually add one cup of the hot milk mixture to the egg yolks, beating with a wire whisk on low speed..
Gradually whisk the egg yolk, sugar and milk mixture back into the remaining milk in the saucepan.
Cook and stir on medium-low heat for 3 – 5 minutes or until mixture thickens and coats the back of a spoon. Do not rush this stage or your mixture could curdle.
Strain into a large bowl. Pour into a container and allow to cool. Add bourbon, cover tightly and refrigerate overnight or until well chilled. Best if allowed to meld for 2-3 days but can be served immediately.
Be careful with the heat…don’t be tempted to turn it up from the low heat setting as indicated in the recipe…takes only a few moments more but will keep it from curdling.
NON-ALCOHOLIC VERSION
If wanting to serve without the bourbon; simply follow the directions as given and omit the liquor.
Nutrition Facts
Vanilla Bean Eggnog with Bourbon
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
