We waited until at least the beginning of December to present a Holiday Eggnog recipe. The month’s first recipe is from Basil Hayden, distilled and bottled by Jim Beam. Basil Hayden is an authentic Kentucky product.

At $40, this is a great price point to introduce the rich flavor of bourbon into a Holiday drink without stretching the wallet.

The Basil Hayden Bourbon Eggnog


  • 1 750mL Bottle of Basil Hayden Bourbon.
  • 1 Quart of Milk.
  • 1 Quart of Heavy Cream.
  • 2 Dozen Eggs.
  • 1.5 Cups Sugar
  • A dash of Nutmeg


  1. Separate yolks from the whites of the egg.
  2. Put the whites of the eggs aside.
  3. Beat yolks until creamy.
  4. Whip sugar into yolks.
  5. Beat whites until they stand in peaks, adding 1/2 cup additional sugar if desired.
  6. Beat yolks and Basil Hayden Bourbon together.
  7. Add whites to the bowl
  8. Beat the cream and then add the cream and milk to the mixture.
  9. Add nutmeg to taste.

Garnish each cup with a sprinkle of nutmeg.

Click here to sign up for The Bourbon Flight Newsletter.
Click here to join The Flight Club.
Owner/President at The Bourbon Flight, LLC | + posts