Description

This classic Spiked Eggnog recipe delivers a rich and creamy holiday treat with a perfect balance of warming spices and a boozy kick from dark rum, bourbon, or brandy. Made from scratch with fresh eggs, milk, cream, and aromatic cinnamon and nutmeg, this festive drink is ideal for gatherings and celebrations. Chilled and garnished with freshly grated nutmeg and cinnamon sticks, it offers the ultimate creamy and spiced comfort in every sip.

Ingredients

Scale

For the Eggnog:

4 large egg yolks
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (plus extra for garnish)
1 teaspoon pure vanilla extract
Pinch of salt

For Spiking:

3/4 cup dark rum (or bourbon if preferred)
Optional: 1/4 cup brandy for extra warmth

Garnish:

Freshly grated nutmeg
Cinnamon sticks

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Instructions

Whisk the Egg Yolks: In a large mixing bowl, vigorously whisk the egg yolks until they lighten in color. Gradually add the granulated sugar while continuing to whisk until the mixture becomes thick and pale, about 1 to 2 minutes.
Heat the Milk and Cream: In a medium saucepan over medium heat, combine whole milk, heavy cream, ground cinnamon, ground nutmeg, a pinch of salt, and pure vanilla extract. Stir the mixture often and heat until it is steaming and hot but not boiling.
Temper the Eggs: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling. Then gradually whisk the tempered egg mixture back into the saucepan containing the remaining hot milk mixture.
Cook Gently: Return the saucepan to medium heat and cook the mixture gently, stirring constantly with a wooden spoon or heatproof spatula. Continue cooking until the mixture thickens slightly and coats the back of the spoon, approximately 5 to 7 minutes. Ensure the mixture does not boil.
Add the Rum: Remove the pan from heat and stir in 3/4 cup dark rum and optional 1/4 cup brandy if using. Let the mixture cool for 15 minutes.
Chill: Transfer the eggnog to a pitcher or large jar and refrigerate for at least 2 hours or until thoroughly chilled.
Serve: Before serving, stir the chilled eggnog well. Pour into glasses, garnish with freshly grated nutmeg and a cinnamon stick on top.

Notes

Use fresh, high-quality eggs and dairy for the best flavor and safety.
Tempering the eggs is crucial to avoid scrambled eggs in the mixture.
If you prefer a non-alcoholic version, skip the rum and brandy.
The eggnog can be refrigerated for up to 3 days.
Adjust the amount of spices to your taste preference.