Why You’ll Love This Recipe

I love this Spiked Eggnog because I can make it ahead of time and keep it chilled until I’m ready to serve. The combination of cream, vanilla, nutmeg, and cinnamon gives it the cozy flavor I associate with holiday celebrations.

I can also easily adjust the drink to my taste. I can use bourbon for a warm, oaky character, dark rum for a sweeter molasses note, brandy for a traditional finish, or a combination of spirits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large egg yolks
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
Pinch of salt
3/4 cup bourbon, dark rum, or brandy
Whipped cream for serving, optional
Freshly grated nutmeg for garnish, optional
Cinnamon sticks for garnish, optional

Directions

I whisk the egg yolks and granulated sugar together in a medium bowl until the mixture becomes pale, thick, and smooth.
I combine the milk, heavy cream, nutmeg, cinnamon, and salt in a saucepan. I heat the mixture over medium-low heat until it’s steaming and hot but not boiling.
I slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. I continue gradually adding more hot milk to temper the eggs without scrambling them.
I pour the tempered egg mixture back into the saucepan and cook it over low heat, stirring constantly.
I continue cooking until the mixture thickens slightly and reaches 160°F (71°C). I avoid letting it boil.
I remove the saucepan from the heat and stir in the vanilla extract.
I let the eggnog cool, then cover and refrigerate it until completely chilled.
Once chilled, I stir in the bourbon, dark rum, brandy, or my preferred combination of spirits.
I taste the eggnog and adjust the nutmeg or cinnamon if I want a stronger spiced flavor.
I pour my Spiked Eggnog into small glasses and finish each serving with whipped cream and freshly grated nutmeg if desired.

Servings and Timing

I get approximately 6 servings from this recipe, depending on the size of my glasses.

Prep time: 10 minutes
Cook time: 10–15 minutes
Chilling time: At least 2 hours
Total time: About 2 hours 25 minutes
Servings: Approximately 6

Variations

Bourbon Eggnog

I use bourbon as my only spirit when I want warm vanilla, caramel, and oak notes. I find it especially good with freshly grated nutmeg.

Rum Eggnog

I use dark or aged rum for a slightly sweeter, deeper flavor. The molasses notes in dark rum work particularly well with the cream and warm spices.

Brandy Eggnog

I use brandy when I want a more traditional-style eggnog. I can also combine brandy with rum or bourbon for a more complex flavor.

Extra-Creamy Eggnog

I replace some of the whole milk with additional heavy cream when I want a richer consistency. Since this makes the drink quite decadent, I usually serve it in smaller glasses.

Non-Alcoholic Eggnog

I simply leave out the alcohol for a family-friendly version. I can add a little extra vanilla and nutmeg to give the drink plenty of flavor without spirits.

Storage/Reheating

I keep homemade Spiked Eggnog refrigerated in a tightly covered container and aim to use it within 3–4 days. I don’t leave it sitting at room temperature for extended periods because it contains eggs and dairy.

The ingredients can separate slightly during refrigeration, so I whisk or shake the eggnog thoroughly before pouring it into glasses.

I don’t usually freeze eggnog because freezing and thawing can affect its creamy texture.

I also don’t reheat my Spiked Eggnog after adding alcohol. I prefer serving this version well chilled. If I want a warm eggnog, I gently warm an alcohol-free portion first and add the spirit afterward, away from the heat.

FAQs

What alcohol works best in Spiked Eggnog?

I most often use bourbon, dark rum, or brandy. Bourbon gives me warm oak and vanilla notes, rum provides a sweeter character, and brandy creates a traditional holiday flavor. I can also combine them.

Can I make Spiked Eggnog ahead of time?

Yes. I actually prefer making the eggnog base ahead because chilling gives the flavors time to come together. I keep it covered in the refrigerator and stir it thoroughly before serving.

How strong should I make Spiked Eggnog?

I usually start with the amount in the recipe and adjust individual servings rather than making the entire batch much stronger. This lets me control the balance between the creamy eggnog and the spirit.

Why do I cook the eggs for homemade eggnog?

I cook my egg mixture to 160°F (71°C) to create a smooth custard-style base while reducing the food-safety concerns associated with raw eggs. I heat it gently and stir constantly so the eggs don’t scramble.

Can I make Spiked Eggnog without eggs?

Yes. I can make an egg-free version using milk, cream, sugar, vanilla, and spices, although the texture won’t be exactly the same. I can use a small amount of cornstarch or another suitable thickener if I want a richer consistency.

Conclusion

Spiked Eggnog is one of my favorite drinks for adding a classic, festive touch to holiday gatherings. I love its combination of rich cream, vanilla, nutmeg, and warming spirits, and making a cooked base gives me a wonderfully smooth consistency.

Spiked Eggnog

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spiked Eggnog is a rich and creamy holiday drink made with a cooked egg custard, warm spices, vanilla, and bourbon, dark rum, or brandy. Served well chilled with freshly grated nutmeg, it is a festive make-ahead drink for Christmas and winter gatherings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 2 hours 25 minutes
Yield: 6 servings
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Whisk the egg yolks and granulated sugar together in a medium bowl until pale, thick, and smooth.
Combine the milk, heavy cream, nutmeg, cinnamon, and salt in a saucepan. Heat over medium-low heat until steaming and hot but not boiling.
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. Continue gradually adding more of the hot mixture to temper the eggs.
Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly.
Continue cooking until the mixture thickens slightly and reaches 160°F (71°C). Do not allow it to boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the eggnog base to cool, then cover and refrigerate until completely chilled, at least 2 hours.
Once chilled, stir in the bourbon, dark rum, brandy, or preferred combination of spirits.
Taste and adjust the nutmeg or cinnamon if a stronger spiced flavor is desired.
Pour into small glasses and garnish with whipped cream, freshly grated nutmeg, or cinnamon sticks if desired. Serve chilled.

Notes

Use pasteurized eggs when available and cook the eggnog base to 160°F (71°C), stirring constantly to prevent the eggs from scrambling.
Bourbon provides warm oak, caramel, and vanilla notes, while dark rum adds a sweeter molasses character and brandy provides a traditional holiday flavor.
A combination of bourbon, rum, and brandy can be used for a more complex flavor.
For extra-creamy eggnog, replace some of the whole milk with additional heavy cream and serve in smaller portions.
For a non-alcoholic version, omit the spirits and add extra vanilla or nutmeg to taste.
The eggnog base can be prepared ahead and refrigerated before the alcohol is added.
Store finished eggnog in a tightly covered container in the refrigerator and use within 3–4 days.
Whisk or shake refrigerated eggnog thoroughly before serving if separation occurs.
Freezing is not recommended because it can negatively affect the creamy texture.
For warm eggnog, gently heat an alcohol-free portion first and add the spirit afterward, away from the heat.

Nutrition

Serving Size: 1/6 recipe
Calories: 360 kcal
Sugar: 19 g
Sodium: 90 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 24 g
Fiber: 0 g
Protein: 7 g
Cholesterol: 235 mg