December 23, 2021

Homemade Spiked Eggnog

Homemade Spiked Eggnog

This cooked version of a Christmas Classic will have you celebrating the holidays the way they should be. Give this recipe a shot at your next holiday party and with it’s bursts of nutmeg, cinnamon and vanilla, all chased down with a complementary-spiced rum finish, you will find yourself making the holidays more joyful for eggnog enthusiasts and haters alike.

This eggnog is so creamy, with a smooth finish and balanced with the spices and rum.

What Exactly is Eggnog?

Even if you haven't had eggnog before odds are, you definitely have an idea of what it is. Eggnog, like most popular drinks around the world, has been enjoyed for centuries in many different forms and identities. In fact, most countries, with access and the consistent use of fresh eggs and dairy, have some variation of eggnog. Whether it is served hot, cold, or at room temperature, the basic components for eggnog are cream/milk, flavorings, and alcohol.

The origin of eggnog in the United States dates back to before the country even existed. In fact, George Washington was even said to have had his very own, rather loaded, version of eggnog he used to serve to guests at his home in Mount Vernon. Eggnog, which was originally served warm, became a natural favorite for those celebrating around the holiday season. The balmy heat provided through both the temperature and spirits paired with the rich and creamy texture helped to keep all consumers toasty and jolly.

What Makes our Spiked Eggnog so Great

While many variations of eggnog exist, we like ours to be on the sweeter side so that we can balance it out with the rum. We also like to cook the cream mixture briefly over a double-boiler. When you really break it down, this may be more of a creme anglaise, but it is so good that I have no drive to change it. No joke, I have had more than a handful of people tell me they detest eggnog, only to crush multiple glasses.

For me, the key is in the texture. While the idea of dairy, eggs and alcohol all mixed together may seem pretty oxymoronic, the key to offsetting that potentially queasy combo is to make sure the thickness is on point. You want the drink to be smooth and free flowing, no thicker than chocolate milk. If you keep your eggnog on that thickness plane, your company will have no issues putting down mug after mug. If you do try to serve thick, pastelike eggnog, you might want to think about lighting a few scented candles and covering the christmas decor and valuables in preparation for the potential vomit-off that may come by the end of the night.

Ingredients for the Best Homemade Eggnog

Homemade eggnog only includes a few ingredients. Here's your grocery list:

  • Eggs: The eggs are present in the nog to add protein and give the drink a nice richness and noggy flavor.
  • Dairy: For the dairy in this drink, I like to use a combination of whole milk and heavy cream. I would not recommend cutting out the fat in this recipe because the fat in both the whole milk and cream serve as a buffer for both the eggs and milk's exposure to the high acidity levels of the alcohol. Without the buffer, the milk could end up separating and curdling and the eggs could end up slightly scrambling.
  • Rum: For this recipe, we like to use rum because it pairs so nicely with the other spices in the drink. While we used Dos Maderas 5x5 rum, you can use a less premium rum such as Captain Morgan or Malibu Black. If you don’t want to use rum, by all means, add bourbon, whiskey, or even scotch.
  • Spices: Cinnamon, nutmeg and vanilla is all you will need here but if you want to get cheeky with it try some cloves or cardamom.

Making Eggnog

While the prospect of making your own eggnog may seem intimidating, it really shouldn’t be. To sum it up, you are essentially following these easy steps:

  1. Heat your cream and milk mixture
  2. Whisk your eggs and sugar
  3. Temper your hot cream/milk into the eggs
  4. Cook the mixture over a double-boiler
  5. Cool it down
  6. Add the rum

Not so tough, right? And, it tastes so much better than store bought!

Tips for Making Eggnog

  1. Before heating the cream and milk mixture, don’t be afraid to stick a spoon in there and sample it. The flavor of the cream will be a pretty good depiction of what the final drink will taste like, (minus some of the richness, sweetness and alcohol)  so if you want more spices, add them to your discretion.
  2. The thickness of this drink really makes the drink. If you still think it seems a little thick after you add the alcohol, add some milk to thin it out. It is your drink so don’t be afraid to adjust it accordingly.
  3. Tempering the eggs: All this means is that you slowly want to warm the egg yolks before integrating them fully into the cream mixture. You do this by first adding a little bit of the hot cream mixture to the egg yolks, while whisking, and then adding that back into the rest of the cream mixture. Tempering will prevent the eggs from curdling and will allow us to keep the creaminess.

Happy holidays friends!


Homemade Spiked Eggnog

With it’s bursts of nutmeg, cinnamon and vanilla, all chased down with a complementary-spiced rum finish, you will find yourself making the holidays more joyful for eggnog enthusiasts and haters alike!















  • 2 cups of whole milk
  • 1 cup of heavy cream
  • 5 egg yolks
  • 1 whole egg
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of ground or freshly grated nutmeg
  • 1 teaspoon of ground cinnamon
  • ½ cup of granulated sugar
  • 6 ounces of dark rum
  • ½ teaspoon of salt


  1. Add the milk, heavy cream, vanilla extract, nutmeg, cinnamon, and salt to a pot and put it on the stove and heat over medium heat. Stir occasionally.
  2. Create a double boiler by heating a pot of water with about 4 cups in it to a slow simmer.
  3. In the meantime, crack and separate 5 eggs and place the 5 yolks into a large stainless steel bowl that fits nicely and securely over the pot with the water in it to form a double-boiler. Crack the 1 whole egg and add it into the bowl with the 5 yolks. Whisk the 1 egg and 5 yolks to combine.
  4. While whisking, slowly stream in the granulated sugar and continue to whisk until the mixture becomes light and airy and the color becomes slightly pale.
  5. Once the cream/milk mixture comes to a simmer, turn off the heat and temper the eggs with the hot mixture by adding a small amount of the liquid (about ¼ cup) into the eggs, while whisking to heat the eggs. Once all the first bit of hot liquid is incorporated into the eggs, add another small amount of liquid and incorporate that as well. Then add the last of the hot mixture and whisk that in as well.
  6. Place the bowl over the pot of simmering water and cook the mixture, stirring constantly, for 4-5 minutes or until the mixture thickens slightly and coats the back of a spoon. (Make sure the heat is not too high and that you are stirring constantly so that you don’t scramble the eggs.)
  7. Once the mixture is cooked, transfer the mixture to another bowl or vessel and chill completely.
  8. Once the mixture is completely chilled, whisk in the rum. If necessary, adjust the consistency with additional milk to thin. To serve: pour the mixture into a glass of your choosing and garnish with a sprinkle of nutmeg.


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