This spiked eggnog is a cooked custard of 4 egg yolks, 2 cups whole milk, 1 cup heavy cream and ½ cup sugar, warmed with cinnamon, nutmeg and vanilla, then finished with ¾ cup dark rum and an optional ¼ cup brandy. It takes about 25 minutes at the stove plus 2 hours in the fridge, and it makes 6 glasses.
The one thing that matters is heat. Cook the yolks gently until the base coats a spoon, take it off the stove, and only then pour in the rum.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →- Yield: 6 servings, about ¾ cup each
- Time: 10 minutes prep, 15 minutes cooking, at least 2 hours chilling
- Alcohol: ¾ cup rum is about 1 ounce per glass; with the brandy it is about 1⅓ ounces
- Ratio: 4 yolks to 3 cups of milk and cream, roughly one yolk per ¾ cup of dairy
- Make ahead: up to 3 days in the fridge
That ratio is why it pours. Much more yolk and you are making a custard you eat with a spoon; much less and it tastes like sweet milk with rum in it. Four yolks give body without the heavy, coat-your-mouth thickness of some store cartons.
Dark Rum, Spiced Rum, Bourbon or Brandy?
Dark rum is my first pick. It brings molasses and a warm edge that sits right next to the nutmeg and vanilla instead of fighting them. Bourbon, which the card lists as a swap, has a sharper, smokier bite and makes a drier, more grown-up glass. It is good, just different.
Brandy is the softener. The optional ¼ cup rounds out the rum and deepens the finish, and you notice it most after the eggnog has chilled for a few hours. Spiced rum works too, but it is sweeter and already seasoned, so taste before you add the extra nutmeg on top.
Two other twists: a splash of coffee liqueur in place of the brandy gives a mocha feel and is best served cold over ice. For a dairy-free version, coconut milk and coconut cream can stand in for the milk and cream, with a lighter, coconut-forward result.
Cooking the Eggnog Base Without Scrambling the Yolks
Start with the yolks and sugar. Whisk them in a large bowl for 1 to 2 minutes until the mixture is pale and thick and falls off the whisk in a slow ribbon. This dissolves the sugar, and undissolved sugar is what makes eggnog feel grainy later.
Meanwhile, warm the milk, cream, cinnamon, nutmeg, salt and vanilla in a medium saucepan over medium heat. You want it steaming with tiny bubbles at the edge, not boiling.
Now temper. Pour about ½ cup of the hot milk into the yolks in a thin stream while you whisk without stopping. The yolks warm up slowly instead of hitting hot liquid all at once, which is how you get scrambled egg. Then whisk the warmed yolks back into the saucepan.
Cook over medium heat, stirring the whole time with a wooden spoon or heatproof spatula and scraping the bottom, for 5 to 7 minutes. Do not let it boil. If you see bubbles break the surface, lift the pan off the heat for a few seconds.
Spoon Test or Thermometer: When to Pull It Off the Heat
With a thermometer, aim for 160 to 170°F (71 to 77°C). From 160°F the yolks are safely cooked, and around 170°F the base thickens just enough to coat a spoon. Past about 180°F the egg starts to tighten into curds.
Without one, dip the spoon, tilt it, and draw a finger through the coating on the back. If the line stays clean and does not run, the base is ready. Undercooked eggnog looks thin and tastes flat. Overcooked eggnog smells faintly sulfurous, like boiled egg, and you will see tiny specks.
Take the pan off the heat and stir in the rum, and the brandy if you are using it. Let it cool for 15 minutes, pour it into a pitcher or large jar, and chill for at least 2 hours. The alcohol bite softens as it sits.
Curdled, Grainy or Too Thick Eggnog
- Small curds or specks: the heat was too high. Pull the pan off at once, whisk hard for a minute, then pour through a fine sieve before adding the rum. If it has fully split into lumps, start again.
- Grainy texture: the sugar went in too fast or the yolks were not whisked long enough at the start.
- Too thick after chilling: it firms up in the fridge. Stir in cold milk, a tablespoon or two at a time, rather than more rum.
- Too thin: it came off the heat early. Next time cook until the spoon line holds, or use ¼ cup less milk and 2 tablespoons more cream.
Making Spiked Eggnog Ahead for a Party
Keep it in a glass jar or pitcher with a tight lid in the fridge for up to 3 days. The spices and cream settle, so shake or stir before every pour. I do not freeze eggnog because the texture changes; if you must, blend it briefly after thawing and strain it.
To serve it warm, heat it gently in a saucepan over low heat, stirring the whole time, and stop as soon as it steams. For a crowd, double the recipe in a wider pan and allow a few extra minutes for it to thicken.
Pour it into small chilled glasses or lowball glasses over crushed ice. Grate fresh nutmeg right over the top just before serving, because the aroma hits first, and drop a cinnamon stick into the pitcher while it chills. Add lightly whipped cream if you want it richer. On a cookie tray, eggnog snickerdoodles and eggnog cheesecake cookies share the same warm spice.
Spiked Eggnog Questions
How much rum do you put in eggnog?
This recipe uses ¾ cup dark rum for 6 servings, about 1 ounce per glass. Add the optional ¼ cup brandy and it comes to about 1⅓ ounces of spirits per glass.
Can I spike store-bought eggnog?
Yes. Use the same ratio as this recipe, about 1 ounce of rum for every 4 ounces of eggnog, and stir it in cold.
Can I make it without alcohol?
Leave out the rum and brandy. The cooked base is a creamy, spiced holiday drink on its own and keeps the same 3 days in the fridge.
Is the egg in this eggnog cooked?
Yes. The yolks are tempered and cooked on the stove until the base coats a spoon, which is about 160 to 170°F.
What can I do with leftover eggnog?
Use the alcohol-free base for eggnog French toast. For more eggnog desserts, try eggnog pudding shots, eggnog tiramisu cups or dark chocolate eggnog truffles.
Pin this spiked eggnog to your holiday drinks board so it is there next December, next to the peppermint white Russian. Tell me in the comments which spirit you used.
Spiked Eggnog Recipe
This spiked eggnog is a homemade eggnog with rum, made from egg yolks, whole milk, heavy cream, sugar, cinnamon, nutmeg and vanilla, finished with dark rum and an optional splash of brandy. It takes about 25 minutes at the stove plus 2 hours in the fridge and makes 6 servings of a creamy, pourable eggnog cocktail. The yolks are tempered with hot milk and cooked gently until the base coats a spoon, so it thickens without scrambling, and the rum goes in off the heat. Serve it chilled in small glasses, over crushed ice, or warm on a cold night, topped with fresh nutmeg and a cinnamon stick. Swap in bourbon for a drier glass or leave out the spirits for a family version. It keeps up to 3 days in the fridge.
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
Cook the base over medium heat and stir constantly; it is ready at 160 to 170°F (71 to 77°C), when it coats the back of a spoon and a finger line stays clean. Do not let it boil or it will curdle. If you see small curds, whisk hard off the heat and strain before adding the rum. Rum amount: ¾ cup for 6 servings is about 1 ounce per glass. For a non-alcoholic version, omit the rum and brandy. Make ahead up to 3 days and keep in a sealed jar in the refrigerator; shake or stir well before serving. If it thickens in the fridge, loosen it with a little cold milk. Do not freeze.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 398Total Fat 20gSaturated Fat 12gUnsaturated Fat 8gCholesterol 177mgSodium 104mgCarbohydrates 27gFiber 0gSugar 22gProtein 8g
