Last year, Ella and I made Homemade Eggnog for the first time – and there’s been no going back! Today, I’m sharing a creamy and delicious Spiked Eggnog with Rum.
I first shared this Eggnog Cocktail on my friend Amanda’s site.
Spiked Eggnog Recipe
Growing up, I only ever had the store-bought eggnog that comes in cartons.
My dad was obsessed with the stuff, and while I found it tasty, I also didn’t find it remarkable or crave-worthy. It wasn’t until Ella and I made our own homemade eggnog that I knew what I was missing! If you’ve never had homemade eggnog, you need to try this recipe!
This recipe can be easily doubled or tripled, depending on the size of your family or get-together. A lot of people are curious about real eggnog, and some guests will likely refuse because the thought of eggs in drinks weirds them out.
While we do fully cook the egg yolks (which are the more likely source of any bacteria), the egg whites are not cooked in this recipe. They can be left out, but using good quality pasteurized eggs can reduce any concerns. (Pasteurization is when the eggs are heated enough to kill bacteria, but not heated to the point of cooking.)
I gave a little teaser of this recipe on my Instagram stories last week and received a few questions from followers that I wanted to take a moment to answer quickly before we jump to the recipe:
What does eggnog taste like? Homemade eggnog is rich, creamy, and tastes like an indulgent, custard milkshake. It can be enjoyed hot or cold, but most people serve it cold.
What liquor goes in eggnog? Traditionally, rum – specifically, spiced rum. However, many people enjoy bourbon, whiskey or even vodka in eggnog. Just stay away from anything fruit flavored. Butterscotch schnapps, cinnamon vodka, or caramel vodka would be nice, but it would change the flavor quite a bit. I’ve been told that the whipped cream vodka tastes great in eggnog, but I haven’t had a chance to test that for myself, yet!
How long does eggnog last? I researched this and the consensus seems to be 3 days, if stored properly in the fridge. Store-bought eggnog obviously lasts longer and may be a better choice depending on your holiday schedule.
I think eggnog is classic and perfect as-is, but if you want to mix things up, you can try adding cinnamon or a spoonful of Nutella – or go the Starbucks route and enjoy it with a shot of espresso! (I even have a recipe for Crockpot Eggnog Lattes, but it uses cartoned eggnog.)
Tip: I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Purchasing from them supports local retailers, too. You can order the Rum needed for this recipe from them.
Ingredients to Make Spiked Eggnog
Scroll down to the printable recipe card for full measurements.
Tip: use freshly grated nutmeg for the best flavor, and the best quality eggs you can find.
Kitchen Tools You May Find Helpful:
- Stand mixer
- Measuring cups and spoons
- Liquid measure
- Candy thermometer
I really loved using my gorgeous Omishome Bartending Kit to make this recipe. The pretty bamboo holder contains all of the tools you need to make perfect cocktails, and those pretty gold tools add a touch of class to your home bar set-up.
How to Make Eggnog
Separate the eggs and place each in large bowls. Set the egg whites aside.
In a large saucepan, combine the milk, cream and nutmeg. Bring to a boil over medium-high heat.
While the cream is coming to a boil, beat the egg yolks until light in color.
Add the 1/3 cup of sugar and beat for 3 minutes, until the cream starts to boil.
Add the cream mixture into the yolk mixture about 1/3 at a time, mixing well, until fully incorporated.
Pour the mixture back into the saucepan and return to heat.
Cook through until you reach an internal temperature of 165F.
Remove the eggnog mixture to the fridge. (I placed back in the bowl and left uncovered.)
While the eggnog is cooling, beat the egg whites with 1 Tablespoon sugar until soft peaks form, about 4-6 minutes.
When the eggnog mixture is well chilled, whisk in the egg whites.
To ensure even distribution of the rum, I prefer to add 1 oz to each mug and give a decent stir.
Serve warm or cold.
Grab your free printable for our spiked eggnog recipe:
Use freshly grated nutmeg for the best flavor, and the best quality eggs you can find. This eggnog recipe can be kept in the fridge for up to 3 days. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 263mgSodium: 153mgCarbohydrates: 25gFiber: 0gSugar: 18gProtein: 12g
Use freshly grated nutmeg for the best flavor, and the best quality eggs you can find.
This eggnog recipe can be kept in the fridge for up to 3 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This spiked eggnog is creamy, indulgent and delicious – if you are a fan of custard, you need to make fresh, homemade eggnog for your holiday celebrations!