Spiked Eggnog

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.


  • 2/3 cup sugar
  • 6 large egg yolks
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 1/21 1/2 cups brandy, bourbon or rum
  • 1/4 teaspoon ground nutmeg


  1. In a mixing bowl, whisk the sugar and egg yolks together until smooth. Set aside.
  2. 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.
  3. 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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