Spiked Eggnog Recipe

I’m super excited to share my spiked eggnog recipe cuz its the perfect warm treat for cold nights, mixing creamy milk, heavy cream, spiced rum, bourbon and a pinch of nutmeg in a cool way that always gets me even if i mess it up a bit sometimes.

I’m excited to share my spiked eggnog recipe that uses rich egg yolks, a dollop of sugar with whole milk and heavy cream, and a kick from spiced rum and bourbon. I think the pinch of salt with freshly grated nutmeg really brings out the nutritional value and deep flavors of this drink.

Ingredients

• Egg Yolks: Rich in protein, healthy fats, gives eggnog its creamy texture.
• Sugar: Adds sweetness and provides carbohydrates for an energy boost.
• Whole Milk: Supplies protein and calcium, making it a nutritious base.
• Heavy Cream: Packed with fats that give the drink a rich, smooth, velvety mouthfeel.
• Spiced Rum & Bourbon: They impart a warming kick with deep spice and earthy undertones.
• Vanilla: Enhances aroma and complexity in this boozy treat.
• Nutmeg: Offers a subtle spicy finish, tying the drink together.
• Salt: A pinch enhances flavor contrast and balances the overall sweetness.

Ingredient Quantities

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup spiced rum
• 1/2 cup bourbon
• 1 teaspoon vanilla extract
• A pinch of salt
• Freshly grated nutmeg (about 1 teaspoon or to taste)

How to Make this

1. In a large bowl, whisk 6 egg yolks with 3/4 cup granulated sugar and a pinch of salt until the mixture looks pale and kinda thick.

2. In a saucepan, combine 2 cups whole milk and 1 cup heavy cream and warm it over low heat – just enough so its steamy but not boiling.

3. Slowly drizzle a little of the warm milk mixture into the yolks while stirring constantly so you don’t scramble the eggs.

4. Pour the tempered egg mixture back into the saucepan and keep stirring over low heat until it reaches about 160°F; this step helps make it safe, but you can skip it if you’re using pasteurized eggs.

5. Remove the pan from the heat and stir in 1/2 cup spiced rum, 1/2 cup bourbon, and 1 teaspoon vanilla extract until everything is well mixed.

6. Let the mixture cool down to room temperature – be patient, it might take a bit.

7. Once cooled, stir in about 1 teaspoon of freshly grated nutmeg (or more if you love that spicy flavor).

8. Pour the eggnog into a pitcher, cover it, and chill in the fridge for at least 2 hours.

9. Before serving, give it a good stir and top with a little extra nutmeg if you like. Enjoy your spiked eggnog!

Equipment Needed

1. A large bowl for whiskin’ the egg yolks, sugar, and salt
2. A whisk for mixin’ those ingredients until pale and kinda thick
3. Measuring cups and spoons to correctly measure the milk, cream, sugars, and liquors
4. A medium-to-large saucepan to warm the milk and cream and later cook the egg mix
5. A heat-resistant spatula or wooden spoon for stirrin’ throughout the cooking process
6. A cooking thermometer to check when the egg mixture reaches about 160°F
7. A pitcher to pour the finished eggnog into and chill
8. A refrigerator to cool the eggnog for at least 2 hours

FAQ

• Q: Can I make Spiked Eggnog without alcohol?
  A: Sure you can, but you’ll lose that extra kick that makes it special. Try using extra vanilla or a bit more nutmeg for flavor.
• Q: How long does this eggnog stay fresh?
  A: It stays good for about 2-3 days in the fridge if you keep it tightly sealed. Just make sure to give it a good stir before serving.
• Q: Are the eggs safe to use raw in this recipe?
  A: Generally, yes, especially if you use pasteurized eggs. If you’re worried about raw eggs, you can heat the egg yolks gently to a safe temperature, but it might change the texture a bit.
• Q: Can I swap out the types of alcohol?
  A: Yeah, you can totally experiment with different liquors. If bourbon or spiced rum ain’t your thing, try something else, but remember it might change the flavor profile.
• Q: What kind of nutmeg works best?
  A: Freshly grating your nutmeg really ups the flavor game. If you only have ground nutmeg, that’s fine, just use a tad less as it’s more potent.

Spiked Eggnog Recipe Substitutions and Variations

• If you dont have whole milk, you can easily use almond or oat milk instead
• If heavy cream is out of stock, coconut cream works fine but might give it a slight hint of coconut
• For spiced rum, you could substitute it with dark rum which still keeps the warm flavor
• No bourbon around? Try using brandy. It gives a similar kick to the drink
• If you dont have granulated sugar, a bit of honey can do the trick though it might change the overall sweetness

Pro Tips

1. When you’re tempering the eggs, add the warm milk and cream slowly into the yolks while stirring constantly so you dont accidentally scramble them. Its really important to do this gradual so your eggnog gets the right smooth, custardy texture.

2. Use a candy thermometer if you have one. Youll want the mixture to reach about 160°F when heated on the stove. This not only makes sure its safe, but also helps the flavors meld together; if you skip checking the temp, you might end up cooking the eggs too much.

3. Let your eggnog chill for at least 2 hours in the fridge. Thats when all the flavors blend, so even though waiting is hard, its worth it for that extra smooth and festive taste.

4. If you wanna really bring the flavor home, grating fresh nutmeg right before serving gives it that spicy kick that store-bought powdered nutmeg just cant match. Make sure you mix it well into the batch and top every serving with a bit extra for that final wow factor.