HOMEMADE ZABAIONE (EGGNOG) LIQUEUR

Whether it’s the holiday season or you simply crave a creamy, spicy drink, this easy eggnog liqueur recipe will be perfect.

In just a few simple steps, you’ll be sipping a rich, smooth liqueur that combines the perfect blend of egg yolks, milk, cream and your favorite spirit: brandy, rum or bourbon.

Why You’ll Love This Recipe

• Customizable: Adjust the sweetness, spice, and alcohol to your liking.
• Festive Flavor: Classic holiday spices like nutmeg and cinnamon make it a seasonal favorite.
• Easy to Make: Simple steps for a luxurious homemade treat.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Chilling Time: 2–24 hours
• Total Time: 2 hours 25 minutes (including chilling)
• Yield: 1 liter

Ingredients

For 1 Liter:

• Egg Base:
  • 6 large egg yolks
  • 1 ½ cups granulated sugar
• Milk and Cream:
  • 3 cups whole milk
  • 1 ½ cups heavy cream
• Flavoring and Spirit:
  • 1 cup bourbon, rum, or brandy (adjust to preference)
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoon ground nutmeg (plus more for garnish)
  • Pinch of ground cinnamon (optional)

Step-by-Step Method

1. Whip the Egg Yolks and Sugar

• In a large bowl, whisk the egg yolks until smooth and creamy.
• Gradually add the sugar, whisking continuously until the mixture becomes light and fluffy.

2. Heat the Milk

• In a large saucepan, heat the milk over medium heat until it just begins to simmer. Avoid boiling.

3. Temper the Egg Mixture

• Slowly whisk a small amount of the hot milk into the egg mixture to prevent curdling.
• Gradually whisk in the remaining hot milk.

4. Cook the Mixture

• Return the egg-milk mixture to the saucepan.
• Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches about 170°F. Do not let it boil.

5. Add Cream and Alcohol

• Remove the mixture from heat and stir in the heavy cream, vanilla extract, nutmeg, and cinnamon.
• Once slightly cooled, add the bourbon, rum, or brandy. Start with 1 cup and adjust based on taste preference.

6. Chill

• Pour the eggnog liqueur into a clean 1-liter bottle or container.
• Refrigerate for at least 2 hours or overnight to allow the flavors to meld and the liqueur to thicken.

7. Serve

• Shake the bottle well before serving.
• Pour into glasses and garnish with a light sprinkling of nutmeg or cinnamon.

Tips for Success

• Temper Carefully: Slowly add hot milk to the egg mixture to avoid scrambling.
• Adjust Alcohol: For a stronger liqueur, increase the alcohol content slightly.
• Chill Time: Overnight chilling enhances the flavors and thickens the texture.

Storage Instructions

• Refrigeration: Store in a sealed glass bottle or airtight container in the refrigerator.
• Shelf Life:
  • With pasteurized eggs or properly cooked egg mixture: 1–2 weeks.
  • Higher alcohol content (20% ABV): Up to 3–4 weeks.
• Shake Well: Ingredients may separate over time; shake before serving.

Nutritional Information (Per 100 ml)

Cheers to the Holidays!

Raise a glass of this rich and creamy eggnog liqueur and toast to the joy of the season. Whether shared with loved ones or enjoyed solo, it’s a surefire way to bring festive cheer.

Homemade Zabaione (Eggnog) Liqueur Recipe

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Ingredients

  

• 6 large egg yolks
• 1 ½ cups granulated sugar
• 3 cups whole milk
• 1 ½ cups heavy cream
• 1 cup bourbon rum, or brandy (adjust based on your preference)
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon ground nutmeg plus more for garnish
• Pinch of ground cinnamon optional

Instructions

 

• Whip the egg yolks and sugar: in a large bowl, beat the egg yolks until smooth and creamy.
• Gradually add the sugar while still beating and continue mixing until light and fluffy.
• Heat the milk: In a large saucepan, heat the milk over medium heat until it begins to simmer.
• Do not let it boil.
• Temper egg mixture:
• Slowly pour a small amount of hot milk into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
• Gradually add more hot milk, always whisking.
• Cook the mixture:
• Pour the egg-milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens slightly (about 170°F). Do not let it boil.
• Add the cream and alcohol:
• Remove from heat and stir in the heavy cream, vanilla extract, nutmeg, and cinnamon.
• Once slightly cooled, add the bourbon, rum or brandy. Start with 1 cup and adjust according to taste preference.
• Chill:
• Pour the eggnog liqueur into a 1-liter bottle and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the drink to thicken.
• Serve:
• Shake well before serving and top with a sprinkling of nutmeg, if desired.

Notes

Makes 1 Liter