Rich Vanilla Eggnog

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 42%
  • Fat: 7.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 15.4g
  • Fiber: 0.0g
  • Cholesterol: 97mg
  • Iron: 0.0mg
  • Sodium: 71mg
  • Calcium: 0.0mg


  • 2 1/2 cups plus 2 tablespoons whole milk
  • 1 cup half-and-half
  • 1 (4-inch) piece vanilla bean, split lengthwise
  • 6 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup bourbon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 quart French vanilla ice cream, softened
  • Sweetened whipped cream (optional)
  • Freshly grated nutmeg (optional)


  1. Combine first 3 ingredients in a large saucepan; stir well. Cook over medium-low heat until thoroughly heated (do not boil). Combine eggs and sugar in a medium bowl; stir with a wire whisk until well blended. Gradually stir about one-fourth of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, 20 minutes or until mixture is slightly thickened and reaches 160°.
  2. Remove mixture from heat; stir in bourbon and 1/4 teaspoon nutmeg. Let cool. Cover and chill 3 hours. Remove and discard vanilla bean; stir in ice cream just before serving. If desired, top each serving with sweetened whipped cream and sprinkle with nutmeg.
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