Why I love homemade eggnog
Fun fact: I’ve always thought of eggnog as a winter holiday treat, my parents informed me that it’s not just for Christmas. Their families also served eggnog for the Easter holiday, too.
Making it yourself means you can have eggnog anytime of year, but we’ll probably stick to Christmas in our house.
This spiked eggnog recipe is super rich and creamy, and you can make it with whatever booze you prefer. I like brandy the best, but it also works really well with bourbon or rum.
To really change things up try making a homemade fireball eggnog by using cinnamon whiskey.
Here’s what you’ll need to make it
How to make a spiked eggnog cocktail
Temper the eggs. In large mixing bowl, whisk the egg yolks and sugar together until the sugar has mostly dissolved.
Heat 1 cup milk in a large saucepan until it’s almost boiling. Then slowly pour the warm milk into the egg mixture, whisking continuously to prevent the eggs from cooking.
Heat the eggnog. Add the remaining milk and cream to the bowl and whisk until smooth. Transfer everything back to the saucepan and heat until the mixture reaches 160˚F.
Make sure you’re whisking frequently to prevent the eggnog from sticking on the bottom of the pan.
Remove from heat and stir in the vanilla extract and your alcohol of choice. You can hold off on the booze if you want to be able to serve different options or mix it in right away.
Chill it overnight. Transfer to a pitcher or large mason jar and refrigerate overnight. This will help the eggnog thicken overnight.
Garnish and serve. If you didn’t already add alcohol, add 1 – 2 ounces per glass of your preferred liquor. When you’re ready to serve, pour over ice and garnish with freshly grated nutmeg and/or a cinnamon stick.
FAQs and tips for making this eggnog recipe
Historically brandy was used for eggnog but during the years when brandy was being taxed heavily, many American started using Caribbean rum or bourbon as a substitute.
Most recipes call for tempering the eggs, which is a process of bringing two liquids to similar temperatures. This is done to avoid scrambling the eggs, but it does cook them enough to not be considered “raw”.
For this recipe, we served it cold. Traditionally, it can be served either hot or cold though. Serve it however you prefer!
Other holiday cocktails you should try this season:
More delicious rum drinks you will love:Print
The holidays are almost here, and nothing beats a traditional homemade eggnog. The richness and flavor of this milk punch are so much better than store bought. You can make this spiked eggnog with bourbon, brandy or rum. It’s creamy and delicious either way.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 16 servings 1x
- Category: Cocktails
- Method: Stovetop
- Cuisine: American
- 2/3 cup sugar
- 6 large egg yolks
- 2 cups milk
- 1 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 1/2 – 1 1/2 cups brandy, bourbon or rum
- 1/4 teaspoon ground nutmeg
- In a mixing bowl, whisk the sugar and egg yolks together until smooth. Set aside.
- In a saucepan, heat 1 cup of milk to a strong simmer (not quite boiling). Slowly pour the hot milk into the egg mixture while whisking vigorously until combined.
- Add egg mixture to saucepan with remaining ingredients. Bring to a simmer and cook, while whisking continuously, until mixture reaches 160˚F. Cover and refrigerate for at least 1 hour before serving.
- Serving Size:
- Calories: 160
- Sugar: 10.2 g
- Sodium: 41.9 mg
- Fat: 4.5 g
- Saturated Fat: 2.3 g
- Carbohydrates: 10.2 g
- Fiber: 0 g
- Protein: 3.6 g
- Cholesterol: 78.8 mg
Keywords: spiked eggnog, homemade eggnog, eggnog cocktail, easy eggnog recipe, best eggnog recipe
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