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.