Forget the cloyingly sweet, neon-yellow cartons from the grocery store. If you’ve never had Homemade Spiked Eggnog, you haven’t truly experienced the holidays. This is a drink of elegance—a rich, velvety custard-like punch that smells of fresh nutmeg and premium aged spirits.
Making eggnog from scratch is a rite of passage in my kitchen every December. It’s the drink that turns a regular evening into a celebration. Whether you’re sitting by a roaring fire or hosting a lively holiday party, this classic recipe provides that nostalgic, creamy warmth that simply can’t be replicated. It’s thick, boozy, and undeniably festive.
Why You’ll Love This Recipe
- Pure Luxury: The texture is lightyears ahead of store-bought versions—silky, frothy, and rich.
- Safe & Cooked: We use a gentle tempering method to cook the eggs, ensuring a safe drink for everyone without sacrificing the traditional flavor.
- Customizable Kick: Whether you prefer the caramel notes of Bourbon, the spice of Dark Rum, or the sophistication of Brandy, this recipe is the perfect canvas.
- Perfect for Aging: Believe it or not, this eggnog gets even better if made a day or two in advance, allowing the flavors to marry and mellow.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours (minimum)
- Total Time: 4 hours 25 minutes
- Servings: 6–8
- Difficulty: Easy-Intermediate
Ingredients
- 6 Large egg yolks
- 1/2 cup Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg (plus extra for garnish)
- 1 tsp Vanilla extract
- The Spike: 1/2 cup to 3/4 cup of Bourbon, Dark Rum, or Brandy (adjust to preference)
- Optional: 2 Egg whites (whipped to soft peaks for extra frothiness before serving)
Instructions
- Whisk the Base: In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and creamy.
- Heat the Milk: In a medium saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Bring it to a bare simmer (do not let it boil!).
- Temper the Eggs: This is the most important step! Slowly ladle about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This warms the eggs gradually so they don’t scramble.
- Thicken: Pour the egg/milk mixture back into the saucepan. Cook over low heat, stirring constantly, for 5–8 minutes until the mixture thickens enough to coat the back of a spoon.
- Finish the Custard: Remove from heat and stir in the heavy cream and vanilla extract.
- The Spike: Stir in your chosen spirit. Start with 1/2 cup and taste—add more if you want a stronger holiday “cheer.”
- Chill: Pour the eggnog into a pitcher or jar and refrigerate until completely cold (at least 4 hours).
- Serve: For extra fluffiness, fold in whipped egg whites just before serving. Pour into glasses and top with a generous dusting of freshly grated nutmeg.
Chef’s Tips for Success
- Tip 1 (Fresh is Best): Use freshly grated nutmeg if possible. The pre-ground stuff loses its aromatic oils quickly, and fresh nutmeg provides that signature “eggnog” scent.
- Tip 2 (Don’t Rush the Heat): If you heat the egg mixture too fast, you’ll get lumps. Keep the heat low and keep that whisk moving!
- Tip 3 (The Spirit Blend): Many enthusiasts love a “split base”—try 1/4 cup Bourbon and 1/4 cup Dark Rum for a complex flavor profile that hits both oaky and spicy notes.
Encouraging Conclusion
This Classic Spiked Eggnog is a reminder that the best things in life are often worth the extra few minutes of effort. It’s a decadent treat that only comes around once a year, so make it count!
