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Spiked Eggnog

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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.

Ingredients

  • 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

Instructions

  1. Whisk the egg yolks and granulated sugar together in a medium bowl until pale, thick, and smooth.
  2. Combine the milk, heavy cream, nutmeg, cinnamon, and salt in a saucepan. Heat over medium-low heat until steaming and hot but not boiling.
  3. 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.
  4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly.
  5. Continue cooking until the mixture thickens slightly and reaches 160°F (71°C). Do not allow it to boil.
  6. Remove the saucepan from the heat and stir in the vanilla extract.
  7. Allow the eggnog base to cool, then cover and refrigerate until completely chilled, at least 2 hours.
  8. Once chilled, stir in the bourbon, dark rum, brandy, or preferred combination of spirits.
  9. Taste and adjust the nutmeg or cinnamon if a stronger spiced flavor is desired.
  10. 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

Find it online: https://thefamilycooking.com/spiked-eggnog/