Your holidays will be extra festive when you serve this creamy Spiked Eggnog! Why settle for regular eggnog when you can whip up a batch of this spiked version instead? It’s made with easy-to-find ingredients and will quickly become your new holiday tradition.
Whether eggnog is new to your holiday beverage rotation or just when you thought you couldn’t love it more than you already do, we present you with our creamy spiked eggnog recipe! This homemade eggnog recipe includes a fun, boozy twist! We should note that this eggnog can pack quite a punch, and your parties may be a bit more festive because of it. You can also make an extra batch and use it as a homemade gift for friends and family this holiday season.
Spiked Eggnog Ingredients
Made with creamy, rich eggnog, and spicy rum or bourbon, it is all you would want out of a cozy wintertime beverage combined into one indulgent cocktail. Gather the following ingredients:
- 4 cups milk. I used skim, but any fat-content will work fine in this recipe.
- 1 tsp cinnamon
- 4 whole cloves
- 12 large egg yolks
- 1 1/2 cups granulated sugar
- 2 cups heavy cream
- 2 cups half and half
- 2 tsp vanilla
- 1/4 tsp nutmeg
- Rum or bourbon
Best Alcohol for Spiked Eggnog
Rich, creamy eggnog can be complimented by a variety of liquor. Some of the most popular include dark rum due to its spicy flavor and brandy. Bourbon and Fireball also go well with eggnog, like in this Fireball Eggnog recipe.
How to Make Spiked Eggnog
You’ll love how easily this homemade spiked eggnog recipe comes together, you may just find yourself making it all winter long. Since it needs to be refrigerated for at least eight hours before serving, we recommend making it the day before you are ready to enjoy it. Here is a brief overview of how to make spiked eggnog. For the full recipe and measurements, scroll to the recipe card at the bottom of the page.
- Heat the milk. Combine the milk, cinnamon, and cloves in a saucepan over low heat. Bring to a boil while stirring. Once at a boil, remove it from the heat.
- Beat eggs and sugar. Beat the egg yolks and sugar with a hand mixer or with a stand mixer on medium until it reaches the consistency of cake batter.
- Combine the milk and egg mixture. Pour a small amount of the hot milk into the egg and sugar mixture, whisking vigorously as you pour. Continue with the remainder of the hot milk mixture.
- Cook the eggnog. Pour the mixture back into the saucepan and put over medium heat. Whisk consistently as the mixture cooks and thickens for three minutes. Remove from the heat and strain to remove the cloves. Cool for one hour.
- Combine the rest of the ingredients. Stir in the remaining ingredients and transfer to a sealable container. Refrigerate for at least 8 hours before serving. Add rum or bourbon when serving, top with cinnamon and enjoy!
FAQ
Homemade eggnog is typically spiked with either brandy, rum, or bourbon. You could also try using a mixture of all three as well.
Eggnog is usually served cold, but you could heat it, as we did in our spiked eggnog latte.
We recommend storing your homemade eggnog in the refrigerator for up to three days.
This eggnog recipe has not been tested with a dairy-free milk alternative, however, it could be tried with almond milk, oat milk, or a soy-based creamer. Keep in mind that it will change the thickness of the recipe.
Spiked Eggnog Latte
How to Serve and Store Your Eggnog
Add the alcohol to your eggnog just before serving and stir. To serve your spiked eggnog in glasses rimmed glasses, roll the rim of your glass in corn syrup, then in a shallow plate of cinnamon sugar. Pour your eggnog into a prepared glass just before serving. Garnish with your favorite whipped cream and a sprinkle of cinnamon!
If you’re lucky enough to have leftover eggnog, store it in an airtight container in the refrigerator for up to three days. Always use your best discretion with leftovers.
Other Festive Holiday Cocktails
If you loved this spiked eggnog recipe, you’ve gotta try these other delicious festive eggnog cocktails. They are perfect for a cozy relaxing evening or for hosting.
If you try this drink recipe or any of my others, please leave a comment and let me know what you think!
Spiked Eggnog
Ingredients
- 4 cups milk
- 1 tsp cinnamon
- 4 whole cloves
- 12 large egg yolks whisked
- 1 1/2 cups granulated sugar
- 2 cups heavy cream
- 2 cups half and half
- 2 tsp vanilla
- 1/4 tsp nutmeg
- Rum or bourbon optional, 2oz per serving
Instructions
- In a saucepan over low heat, combine the milk, cinnamon, and cloves. Stir regularly for five minutes. Increase the heat to medium-low and bring to a boil while stirring. Once at a boil, remove it from the heat.
- Combine the egg yolks and the sugar in the bowl of a stand mixer. Beat on medium until it reaches the consistency of cake batter. (About 1 minute.) Alternatively, you can use a hand mixer.
- Pour a small amount of the hot milk, about 1/4 cup, into the egg and sugar mixture, whisking vigorously as you pour, so the eggs do not begin to cook. Continue with the remainder of the hot milk mixture, whisking while you pour until it is all added. It works very well to do this in the base of the stand mixer with the mixer on low.
- Pour back into the saucepan and put over medium heat. Whisk consistently as the mixture cooks and thickens for three minutes. (Resist the urge to keep it on the heat longer, it will thicken more even once you remove it from the heat.) Remove from the heat and strain to remove the cloves. Cool for one hour.
- Stir in the half and half, heavy cream, nutmeg, and vanilla, and transfer to a sealable container. Refrigerate for at least 8 hours before serving. Add 2oz rum or bourbon (optional) when serving, top with cinnamon and enjoy!
Susan says
I recall enjoying an eggnog that had been cooked (a long time ago LOL). This recipe reminded me of it. It was the best I had ever had! It sounds wonderful; definitely WILL make it this season!
BTW, love your site! Happy holidays!