This spiked eggnog recipe brings together creamy milk, fresh egg yolks, warm spices, and dark rum into a drink that defines the holiday season. It’s a classic homemade eggnog recipe that balances sweetness and richness with a smooth, spiced finish.
You can serve it chilled, over ice, or with a dash of nutmeg and a cinnamon stick for that cozy touch. Whether you’re searching for an easy alcoholic eggnog or a festive eggnog cocktail recipe to impress guests, this one earns a place in your holiday rotation.
A proper eggnog depends on slow cooking and constant stirring. That’s the part most people try to skip. I don’t recommend it.
The key ratio is two parts dairy to one part egg yolk, with sugar falling somewhere in between. Here, I use four egg yolks to three cups of dairy, whole milk and heavy cream, plus a half cup of sugar.
This gives you a rich but pourable drink with no custard-like thickness. Heating the mixture just enough to thicken without scrambling is the critical step.
Once it coats the back of a spoon and leaves a clean line when you drag a finger across it, you’re there. Pull it off the heat. Let it rest before adding the alcohol.
Rushing that part ruins the flavor.
Rum (And What Else You Can Use)
Dark rum works beautifully because it brings spice, warmth, and a molasses edge that plays well with nutmeg and vanilla. I’ve tried bourbon, but it has a sharper, smokier bite that shifts the drink’s character.
It’s good, just different. For a smoother result, I sometimes mix in a quarter cup of brandy.
It softens the flavor and deepens the finish. You’ll notice the difference immediately, especially after the eggnog chills for a few hours.
The flavors round out, mellow, and become more cohesive. If you prefer an alcohol-free version, leave out the spirits and treat it as a homemade holiday custard drink.
For more spiced cookie-style flavor, I sometimes sip this alongside Eggnog Cheesecake Cookies. They share the same warm base.
How to Make It Feel Right Every Time
Whisking the yolks with sugar isn’t about fluffiness. It’s about structure.
You’ll know you’re done when it ribbons off the whisk and takes a second or two to sink back in. Heating the milk mixture just until steaming keeps the proteins from curdling.
Keep the heat medium-low and stir constantly. If it bubbles, you’re too hot.
Pull it off and let it cool slightly before tempering. Tempering is where many things go wrong.
You need to slowly add hot liquid to the yolks while whisking nonstop. That temperature step-up is everything.
Dump it all at once, and you’ll get scrambled eggs. Once everything is combined and heated again, it thickens gently.
Don’t walk away. If you stir with a wooden spoon and it leaves a trail, it’s done.
How to Know It’s Ready
Look for a texture that coats the back of a spoon without dripping off too fast. Tilt the spoon.
Draw a line through the coating with your finger. If the line holds, the eggnog is ready.
Undercooked eggnog feels thin and flat. It won’t hold the alcohol well either.
Overcooked? You’ll smell it. Slightly scrambled scent, off-putting, a bit sulfuric.
Always trust the spoon test. Never the clock.
Small Issues and How to Handle Them
If your eggnog splits, the heat was too high or the yolks were shocked too fast. You can sometimes bring it back by whisking vigorously off the heat.
If it curdles completely, start again. If it’s too thick, add cold milk gradually after chilling.
Too thin? Cook it a little longer next time. Or reduce the milk by 1/4 cup and stir in 2 tablespoons more cream at the end.
Grainy texture? Usually from adding sugar too quickly or not whisking long enough at the start.
Want to Switch It Up?
For a sweeter profile, swap the dark rum for spiced rum and add a splash of maple syrup before chilling. Coconut milk and coconut cream can replace the dairy for a tropical twist.
Add a dash of clove and use aged rum. You can also try Eggnog Snickerdoodles if you’re looking to match this drink with something lightly spiced and chewy.
Another twist, use a dash of coffee liqueur in place of brandy for a mocha-egg-latte feel. That one works best cold over ice.
How to Store and Keep It Fresh
Keep in a glass jar or pitcher with a tight lid. Refrigerate for up to 3 days.
Stir or shake well before serving each time. The spices and cream will settle slightly.
I don’t freeze eggnog. The texture changes. If you must, strain after thawing and blend briefly.
Reheat gently on the stove if you want to serve it warm. Never microwave. Use low heat and stir the whole time.
Tips I’ve Learned Over the Years
Use a silicone whisk when tempering to avoid scratching your bowl. Chill your serving glasses for extra smoothness.
Grate nutmeg fresh right over the top just before serving. The aroma hits first.
Add a cinnamon stick to the pitcher while chilling. It infuses quietly.
Pair with Eggnog Tiramisu Cups if you want a cold dessert with similar flavor notes.
Serving Ideas for Spiked Eggnog
Serve chilled in small glass mugs with a sprinkle of nutmeg. Pour over crushed ice in lowball glasses for a cocktail feel.
Top with lightly whipped cream for a richer option. Serve alongside a holiday cookie platter for a cozy dessert spread.
Offer in a pitcher with cinnamon sticks at a holiday party table.
Save This Recipe
Pin this homemade spiked eggnog with rum to your holiday drinks board so you don’t lose it next year. Let me know in the comments how it turned out or if you adjusted the liquor.
I’d love to hear your twist on it.
Spiked Eggnog Recipe
This Spiked Eggnog with rum is a rich, festive drink perfect for chilly nights and holiday celebrations. Made with a creamy blend of milk, cream, sugar, eggs, and spiced rum, this eggnog recipe spiked hits the perfect balance of warmth and sweetness. Serve it chilled or over ice, garnished with a dash of nutmeg. Whether you’re making alcoholic eggnog for a party or sipping it by the fire, this homemade eggnog is a must-have holiday classic.
Ingredients
- FOR THE EGGNOG:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- FOR SPIKING:
- 3/4 cup dark rum (or bourbon if you prefer)
- Optional: 1/4 cup brandy for extra warmth
- GARNISH:
- Freshly grated nutmeg
- Cinnamon sticks
Instructions
- WHISK THE EGG YOLKS: In a large mixing bowl, whisk the egg yolks until they lighten in color. Slowly add the sugar while whisking continuously until the mixture becomes thick and pale, about 1 to 2 minutes of vigorous mixing.
- HEAT THE MILK AND CREAM: In a medium saucepan over medium heat, combine the milk, cream, cinnamon, nutmeg, salt, and vanilla. Stir often and heat until the mixture is steaming and hot but not boiling.
- TEMPER THE EGGS: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to avoid scrambling the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
- COOK GENTLY: Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon, about 5 to 7 minutes. Do not let it boil.
- ADD THE RUM: Remove the pan from heat and stir in the rum and brandy, if using. Let the mixture cool for 15 minutes before transferring it to a pitcher or large jar. Refrigerate for at least 2 hours or until thoroughly chilled.
- SERVE: Stir the chilled eggnog before serving. Pour into glasses, top with freshly grated nutmeg, and garnish with a cinnamon stick.
Notes
For a non-alcoholic version, omit the rum and brandy. The base can be made 2–3 days in advance and stored in the refrigerator. Shake or stir well before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 398Total Fat 20gSaturated Fat 12gUnsaturated Fat 8gCholesterol 177mgSodium 104mgCarbohydrates 27gFiber 0gSugar 22gProtein 8g
