Mint Maple Bourbon Eggnog

Mint Maple Bourbon Eggnog

Makes Enough Eggnog for a Holiday Party (about 14 Servings)

  • 1 cup Baird Farm Mint infused maple syrup
  • 8 Eggs Separated 
  • 3 cups Whole Milk
  • 2 Cups Heavy Cream
  • 2 Cups Bourbon, We like Mad River Distillers’
  • 1 tablespoon Vanilla Extract
  • ¼ teaspoon Cinnamon 
  • ⅛ teaspoon Nutmeg
  • Optional cinnamon sticks, for serving


Separate Eggs. Put egg whites in the bowl of a stand mixer and use whisk attachment. Beat on low speed until frothy then on medium-high until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With the mixer running, add half of the maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. 

After, Add egg yolks and remaining syrup to the now-empty stand mixer bowl (no need to wash inbetween) and beat at medium-high speed until pale yellow and ribbony, about 2 minutes total. Add milk, cream, alcohol, vanilla extract, cinnamon, and nutmeg. Mix on low speed to combine.

Lastly, Use a rubber spatula to fold the whipped whites into the yolk mixture until completely incorporated. We usually put in a stainless pot and serve by ladling into glasses and garnishing with touch of nutmeg and a cinnamon stick if you have them. May need to be whisked together again if it sits.  Store in a refrigerator up to a week. Controversial opinion, I think it’s best the day after. Happy Nogglidays!

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