Nellie's Free Range Eggs


Homemade Eggnog & Bourbon

Amy at Amy Writes


For that special time of year, you absolutely cannot beat the real thing.


  • 6 large Nellie’s Free Range eggs
  • 1 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cup bourbon
  • Nutmeg, freshly grated, to serve


  1. Separate the eggs. Cover the whites and refrigerate until needed.
  2. Whisk the yolks with the sugar in a medium mixing bowl, until smooth and creamy.
  3. Whisk in the milk, cream, and bourbon. Cover and refrigerate for at least an hour.
  4. Whisk the egg whites with a hand or stand mixer at high speed until the whites form stiff peaks and fold into the eggnog.
  5. Serve in glasses with a sprinkle of freshly grated nutmeg.


2 hours total

25 minutes active prep


Serves 6