Spiked Eggnog
This homemade Spiked Eggnog blends creamy dairy, warming spices, and a splash of dark rum for a festive holiday drink that’s both cozy and celebratory. If you love a classic Christmas cocktail, this spiked eggnog stacks up as a winter warmer that’s easy to make and sure to wow your guests.
Ingredients
- 4 cups whole milk sub almond or oat milk for a lighter spin
- 1 cup heavy cream or coconut cream for dairy-free
- 4 large eggs eggs room temperature (pasteurized eggs if you’re cautious)
- 1/2 cup granulated sugar or 1/3 cup honey/agave for low-glycemic
- 1 tsp pure vanilla extract Madagascar vanilla pods are magic
- 1/2 tsp freshly grated nutmeg plus extra for garnish
- 1/2 tsp ground cinnamon plus cinnamon sticks for serving
- 1/2 cup dark rum Bacardi, Myers’s, or a spiced rum like Captain Morgan
- Pinch kosher salt
Instructions
- In a medium saucepan over medium heat, combine milk, heavy cream, nutmeg, and cinnamon. Stir gently and heat until just steaming—tiny bubbles around the edge, but don’t let it boil (about 5 minutes). A candy thermometer reading 140°F is your cue.
- While the milk heats, crack the eggs into a large bowl. Add sugar and salt, then whisk until pale yellow and slightly thickened (about 2 minutes).
- Pour about ½ cup of the warm milk into the egg bowl, whisking constantly—this prevents scrambled eggs. Once combined, slowly stream in the rest of the milk while whisking.
- Return the mixture to the saucepan. Cook over low heat, stirring with a wooden spoon, until it coats the back of the spoon—or reaches 160°F—so the eggs pasteurize.
- Remove from heat and stir in vanilla extract and dark rum. Taste (just a smidge) and adjust spices if you want more punch.
- Transfer to a heatproof pitcher, cover, and refrigerate for at least 2 hours—overnight yields peak flavor. Cold makes it smoother and mellows that boozy bite.
- Pour into chilled glasses, garnish with grated nutmeg and a cinnamon stick, and toast the season—cheers!
Notes
• Fresh spices really make a difference; pre-ground nutmeg loses its punch. • If the mix feels too thick, whisk in a splash of milk before chilling. • Strain through a fine-mesh sieve to catch any stray egg bits. • For an ultra-silky finish, give it a quick blend with an immersion blender. • If you prefer less kick, start with ⅓ cup rum and add more after chilling.
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