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Homemade Spiked Eggnog – Easy Holiday Cocktail Recipe

Homemade spiked eggnog - featured image
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This homemade spiked eggnog is rich, creamy, and perfectly spiced, with a gentle kick of dark rum. It’s a quick and easy holiday cocktail that comes together in about 20 minutes of active time, and the flavors meld beautifully after chilling overnight.

Ingredients

Scale
  • 6 large egg yolks, room temperature
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup dark rum (e.g., Gosling’s Black Seal)
  • ½ cup bourbon (optional)

Instructions

  1. In a large mixing bowl, whisk the egg yolks and sugar together until pale yellow and thickened, about 2 to 3 minutes.
  2. In a medium saucepan, combine the milk, cream, nutmeg, cinnamon, and salt. Warm over medium heat until tiny bubbles form around the edges, about 4 to 5 minutes. Stir occasionally.
  3. Temper the egg mixture by slowly pouring about 1 cup of the warm milk mixture into the egg yolks while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil. If using a thermometer, remove from heat at 160°F.
  5. Remove from heat immediately and pour through a fine-mesh strainer into a clean bowl or pitcher. Stir in the vanilla extract. Let cool for about 10 minutes at room temperature.
  6. Add the rum (and bourbon if using) once the mixture has cooled slightly. Stir gently.
  7. Chill thoroughly for at least 4 hours, preferably overnight. Cover before refrigerating.
  8. Serve cold in small cups or mugs. Top each serving with a generous grating of fresh nutmeg and a cinnamon stick if desired.

Notes

The mixture will look thin when warm but thickens significantly as it chills. For best flavor, let the eggnog rest overnight in the fridge. Do not let the mixture boil or the eggs will curdle. If the eggnog becomes too thick after a few days, stir in a splash of milk to thin it.

Nutrition

Keywords: eggnog, spiked eggnog, holiday cocktail, homemade eggnog, Christmas drink, rum eggnog, easy eggnog recipe

Find it online: https://bakebelle.com/homemade-spiked-eggnog-easy-holiday-cocktail-recipe/