This creamy, homemade spiked eggnog recipe is the ultimate holiday drink! Perfect for Christmas gatherings or cozy nights by the fire, this classic eggnog recipe captures the essence of the holiday season.
Making this eggnog has been one of my favorite holiday traditions for over a decade. Each year, I whip up a batch as the house fills with the rich, cozy scent of vanilla, cream, and a hint of bourbon.
It’s so creamy and indulgent that everyone asks for seconds – and sometimes thirds! Friends and family joke that the holidays wouldn’t be without a glass of this eggnog AND my eggnog cinnamon rolls!
I love serving it in my reindeer glasses from Christmas Vacation, my favorite holiday movie. It’s a seasonal treat we all look forward to, and it just gets better yearly!
If you’ve only ever had eggnog from a carton, it’s time to discover homemade magic. Here’s everything you need to know to create the perfect spiked eggnog.
Ingredients in Spiked Eggnog
Egg Yolks: Add richness and help emulsify the fats in cream and milk, giving eggnog its smooth, velvety texture.
Egg Whites: Whipping egg whites adds airiness, balancing the density of the yolks and cream and making the drink light and frothy.
Granulated Sugar: Sugar sweetens and stabilizes the mixture, keeping the texture smooth and preventing crystallization when chilled.
Brown Sugar: Brown sugar adds a more profound, caramel-like flavor that complements the warmth of bourbon or rum.
Vanilla Extract: Vanilla enhances the richness of the cream and eggs, adding a subtle sweetness that balances the flavors.
Heavy Cream: Heavy cream gives the eggnog its luxurious, thick texture and helps carry the flavors for a full-bodied sip.
Whole Milk: Whole milk thins the drink to a pourable consistency, making it creamy and smooth.
Bourbon or Dark Rum: Alcohol adds depth, warmth, and a festive kick, with bourbon adding caramel notes and rum bringing a hint of molasses.
Sea Salt and Cinnamon (for garnish): A pinch of salt balances the sweetness, and cinnamon adds a warm holiday spice to each serving.
Step-by-Step Instructions
Prepare Sugar Base: In a saucepan, heat granulated sugar with a splash of water, swirling until it turns a light caramel brown (about 3-4 minutes). Be careful not to overcook, as it can harden.
Add Dairy: Stir in heavy cream and milk, reduce heat to medium, and continue stirring.
Whip Yolks: In a mixing bowl, beat egg yolks with brown sugar and vanilla until thickened. Slowly add the warm milk mixture, whisking constantly. Stir in the bourbon or rum.
Fold Egg Whites: In a separate bowl, beat egg whites with some sugar until stiff peaks form. Gently fold into the eggnog to create a smooth, airy texture.
Serve: Pour the mixture into a pitcher. Serve chilled or warm, topping each glass with sea salt and cinnamon.
Expert Tips for Perfect Eggnog
Experiment with Spices: While cinnamon is classic, nutmeg or a touch of clove can add festive warmth.
Use Fresh, High-Quality Ingredients: Fresh, organic eggs will give your eggnog the best flavor and texture. Opt for heavy cream over lighter substitutes to achieve a rich, velvety consistency.
Achieve Perfect Caramelization: Be cautious when heating sugar – caramelization enhances the depth of flavor, but overcooking will turn it bitter and too hard to dissolve.
Whisk for Creaminess: If your eggnog curdles when folding in the egg whites, simply whisk until the mixture smooths out.
Science-Backed Tips for Eggnog Success
- Why Egg Yolks Add Richness: The yolks in eggnog contain lecithin, a natural emulsifier, which helps blend the fats in cream with the milk and sugars. This emulsification process creates a cohesive, creamy texture that’s velvety smooth.
- The Role of Whipped Egg Whites: Gently folding in whipped egg whites at the end adds air, giving the drink a lighter texture and adding that “melt-in-your-mouth” quality.
- Temperature Matters: Heating the milk and cream at a low temperature prevents the eggs from curdling, allowing you to blend the ingredients for a perfectly smooth consistency.
Frequently Asked Questions
Bourbon or dark rum are traditional options. Bourbon’s smoky, caramel notes create a delicious crème brûlée flavor, while rum lends a sweeter, vanilla-like profile. Choose based on preference, or even use a blend of both for added complexity!
The combination of egg yolks, heavy cream, and gently whipped egg whites gives homemade eggnog its luxurious texture. The fat content in cream helps stabilize the mixture, creating a silky, custard-like drink.
Imagine a rich, velvety custard with a hint of vanilla and spice – almost like sipping melted ice cream! Spiked eggnog has an added depth, with notes of caramel, vanilla, and a gentle warmth from the bourbon or rum.
Absolutely! Omit the bourbon or rum for a family-friendly version. It’s still creamy, delicious, and packed with holiday flavor.
How to Store and Keep Your Eggnog Fresh
Store the eggnog in an airtight container or glass pitcher in the fridge for up to 3 days. Because of the cream and eggs, it’s best enjoyed fresh, but it can hold up for a few days without losing flavor.
More Festive Recipes You’ll Love
Mulled Wine: A warm, spiced wine recipe for holiday gatherings and winter evenings.
Gingerbread Martini: A creamy, dessert-like cocktail with hints of ginger and spice.
Candy Cane Punch: An ice cream-based punch with eggnog.
Sicilian Kiss Cocktail: A dessert cocktail made with four simple ingredients. It’s a cream-based drink, not too sweet, and a good alternative to eggnog.
I truly hope you enjoy this spiked eggnog as much as we do. It’s become such a cherished part of our holiday tradition, and each year, I’m reminded of how sharing a cozy drink can bring everyone together.
If you make this spiked eggnog, please leave a review and let me know how it turned out. Your feedback means so much and helps others find this recipe, too!
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Spiked Eggnog Recipe
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 cup water
- 1 1/2 cup sugar , separated: 1 cup and 1/2 cup
- 8 egg yolks, seperate the egg yolks and whites
- 8 egg whites
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons vanilla
- 1 cups bourbon whiskey, or dark rum
Instructions
- In a large saucepan heat water and 1 cup sugar. Swirl and stir until sugar becomes a light brown color, about 4 minutes. Do not overcook or it will become hard like candy.
- Add the heavy cream and whole milk. Reduce heat to medium and stir.
- In a large mixing bowl, beat egg yolks, brown sugar, and vanilla until thick.
- With the whisk on medium speed add in the milk and sugar mixture. Then pour in the bourbon or rum (you decide!)
- Set the mixture to the side.
- Next, beat egg whites and add in 1/2 cup sugar. Beat until stiff peaks form.
- Fold the fluffy egg whites into the eggnog to get a rich creamy texture. Fold in untilt the ingredients are mixed.
- Add a pinch of sea salt to top off each glass and a little brown sugar.
- Serve chilled or warm and enjoy the best cup of eggnog ever!
Just made this and omg it’s delicious!!! I don’t like egg nog at all, but my family loves it with rum. The liquor stores are all sold out of pre-mixed boozy bottles, so I thought I’d make my own. Wow, is this ever tasty!
I added in quite a bit of egg nog spice, as well as a bit of rum extract. I also used 1/2 bourbon and 1/2 spiced rum, but that’s just my preference.
Do you know how long it keeps for?
So glad you loved it! Homemade eggnog does not last long, about 2 days stored in the refrigerator. Hopefully, it will be gone by then!
Oh my goodness I will be making this for Christmas this year! Saved to my bookmarks! My hubby is going to love this! So excited!
Thanks so much for the recipe! I love how easy it is to make! So good!
Yum yum! The most flavorful eggnog for the grown ups! Super festive and delicious.