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 – or try making an eggnog martini for something a little extra. And one more fun holiday variation you might love – try mixing in some gingerbread syrup, in place of the vanilla extract, into your eggnog for a fun cookie flavored twist.
Here’s what you’ll need to make it
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Buy Now → 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 spiked eggnog recipe
What is the best alcohol for eggnog?
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.
Are the eggs in eggnog raw?
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 u0022rawu0022.
Should eggnog be served hot or cold?
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
Spiked Eggnog
Ingredients
- 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
Instructions
- 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.
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