Every winter, I enjoy sitting at home with a movie, cozy pajamas, and a nice cold glass of creamy spiked eggnog. There’s something truly special about velvety sweet eggnog. If you typically go to the grocery store and reach for a carton of eggnog, you’re missing out on the best eggnog experience!
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Don’t let the title “homemade eggnog” intimidate you. In this recipe, I will share tips and simple instructions on how to make the best homemade spiked eggnog with either rum or cognac.
Is It Worth Making Eggnog From Scratch?
Why settle for store-bought eggnog, when you can make a batch at home that’s delicious and perfectly spiked? From my experience, I find that the flavor is richer and the texture is more silky when eggnog is made from scratch. Creating homemade eggnog also allows you to customize spices and flavors a bit more. While store-bought eggnog is more convenient and an easy way to create a quick boozy eggnog recipe, I’ve found that most of the store varieties taste artificial. Store-bought eggnog also contains stabilizers, thickeners, and preservatives to extend its shelf life. If you’re lactose intolerant, try my dairy-free eggnog recipe.
The Best Alcohol To Pair With Eggnog
Eggnog pairs with a variety of different spirits, most of which may already exist in your home. Brandy is the most traditional spirit to pair with eggnog, but there are other liquors that pair well with the nutmeg spices in eggnog. After some experimentation, our family enjoyed rum and cognac the best, which is what I will feature in the recipe below. Some other great spirits that go well with homemade spiked eggnog are:
- Bourbon
- Brandy
- Cognac
- Crown Royal Vanilla
- Dark Rum
- Spiced Rum
- Disaronno Liqueur
- Irish Cream Liqueur
- Vanilla Vodka
- Vodka
Ingredients You’ll Need:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp ground nutmeg, plus more for garnish
- 1/2 teaspoon vanilla extract
- 1/2 to 1 cup cognac, spiced rum, or brandy (depending on how strong you like it)
- Pinch of salt
Tips for the Perfect Spiked Eggnog:
Below you will find few key tips to make the best spiked eggnog:
- Use Fresh, Quality Ingredients – Since eggs are the main ingredient in eggnog, be sure to select high-quality eggs for your egg mixture. For safety, you can use pasteurized eggs if you’re concerned about using raw eggs. Another important ingredient is the dairy. This is not the time to count calories. A traditional homemade eggnog recipe calls for milk and cream that is rich in fat. This will result in the creamiest texture. Low-fat milk will result in a thinner eggnog. For a non-dairy version, try using coconut milk, oat milk, or almond milk along with coconut cream for a rich, lactose-free option.
- Temper the Eggs for Safety – Prior to cooking, I typically allow my eggs to come up to room temperature, but this step is optional. The recipe below will instruct you to temper your eggs by slowly adding a little bit of hot milk mixture into the egg yolks. Cooking the mixture on low heat to around 160°F (71°C) ensures that any bacteria are killed without curdling the eggs.
- Serve Chilled – As tempting as it may be, I do not recommend drinking your homemade eggnog right after cooking. Letting your creamy eggnog recipe rest and chill in the refrigerator for at least 2-3 hours will yield the best tasting results. Overnight is even better! Allowing the alcohol content of this recipe to rest with the other ingredients will result in a more seamless blended creamy concoction.
- Spice It Up – Some eggnog recipes call for cinnamon, but I decided to not include cinnamon in this recipe. You use cinnamon, but I found that its bold flavors can sometimes overpower the other ingredients vs nutmeg. Unlike cinnamon, nutmeg has a warm, earthy, slightly sweet, and nutty flavor. Fresh grated nutmeg is an even better option to add depth and complexity for the perfect drink.
- Whip the Eggs & Sugar Together – To prevent an eggnog mixture that’s too heavy or too loose, whip the eggs and sugar together using a stand mixer or a hand mixer for a few minutes. Combining these two ingredients together separately in a medium bowl until light and creamy will yield a velvety finish to your eggnog.
- The consistency should look like cake batter or a liquid marshmallow. The color will turn from dark yellow to soft yellow as shown in the photo below:
How To Store Eggnog:
Homemade eggnog should be stored in an airtight container in the refrigerator for 3-4 days. If you need to preserve it longer, I recommend freezing it for up to six months.
Spiked Eggnog Serving Suggestions:
Serving eggnog in mason jars topped with a sprinkle of nutmeg are some of my favorite ways to serve eggnog cocktails. You can also add a cute cinnamon stick or a dash of whipped cream for the perfect touch! If you’re want to serve a non-alcoholic version to your guests, you can use this exact same recipe and just skip the alcohol. You may want to add a few extra drops of vanilla extract, but it will taste just as amazing!
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Homemade Eggnog Recipe
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp ground nutmeg, plus more for garnish
- 1/2 tsp vanilla extract
- 1/2 to 1 cup cognac, spiced rum, or brandy , (Optional)
- pinch of salt
Instructions
- Take a medium bowl and whisk together egg yolks and granulated sugar until they are light and creamy using a stand mixer or hand mixer. Be sure allow the egg yolks and sugar to whip for a few minutes. Failing to do so, could result in a "runny" eggnog consistency at the end of this recipe.
- In a saucepan over low-medium heat, combine whole milk, heavy cream, nutmeg, and a pinch salt. Stir mixture until it reaches a very low simmer. Remove mixture from heat.
- Scoop some of the warm milk mixture with a large ladle or spoon and add it to the egg-sugar mixture while whisking quickly to prevent the eggs from curdling. Repeat this process until the milk mixture is combined by slowly adding one large spoonful at a time to temper the eggs.
- Return the combined mixture to the saucepan. Stir over medium heat continuously until it thickens. This should take about 1-3 minutes. Be careful not to let it come to a boil. Remove from heat and stir in the vanilla extract. If you wish to enjoy a spiked eggnog, add in your preferred alcohol during this step as well (we used cognac). If you wish to enjoy a non-alcoholic version, simply skip adding the alcohol in this recipe and add a few extra drops of vanilla extract.
- Store in an air-tight container, and allow it to rest. Store in the refrigerator for 3-4 days, serve chilled. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This homemade spiked eggnog recipe is the perfect drink to enjoy on a cold winter night. With its creamy texture, warming spices, and the perfect kick of booze, it will be guaranteed crowd-pleaser. Enjoy!
This sounds like eggnog that could actually win over the skeptics. I like that you included both rum and cognac as options. It keeps things simple but still festive. I’m saving this for the holidays.
I love making homemade eggnog and this one is so delicious! It’s very similar to my recipe, but with a few dfferences that make it perfect for the holidays.
This looks like the perfect cozy night-in drink. Adding this to my Christmas lineup!