Homemade Fireball Eggnog

Ingredients

Eggnog Base

• 6 large eggs
• ¾ cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Booze

• 1 to 1½ cups Fireball Cinnamon Whisky
  (1 cup = smooth and balanced, 1½ cups = strong)

---

Instructions

1. Whisk the eggs + sugar

In a large bowl, whisk:

• Eggs
• Sugar

Whisk until pale and slightly thickened.

---

2. Heat the milk mixture

In a saucepan over medium heat, warm:

• Milk
• Cinnamon
• Nutmeg

Heat until steaming, not boiling.

---

3. Temper the eggs

Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly.
This prevents scrambling.

Then pour the tempered mixture back into the saucepan.

---

4. Cook the eggnog

Cook on low heat, stirring constantly, until it reaches 160–170°F and lightly coats the back of a spoon.

Do NOT boil.

---

5. Add cream + vanilla

Remove from heat and stir in:

• Heavy cream
• Vanilla

Let it cool 15–20 minutes.

---

6. Add Fireball

Once the nog is warm (not hot), stir in:

• 1 to 1½ cups Fireball

Taste and adjust cinnamon or sweetness if needed.

---

7. Chill

Refrigerate at least 4 hours, ideally overnight.
It gets thicker and smoother as it chills.

---

Serve

Pour into chilled glasses and top with:

• Whipped cream (optional)
• Cinnamon or nutmeg

---

Want it thicker?

Add ½ cup extra heavy cream or cook to 175°F for a slightly thicker custard base.