Spiked Eggnog
Cozy up with this velvety Spiked Eggnog—a holiday drink that blends rich cream, warm spices, and just the right splash of rum for a festive party favorite.
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 1/2 cups dark rum
- Pinch of sea salt
Instructions
- In a medium bowl, whisk egg yolks with sugar until pale and slightly thickened—think silky custard.
- In a saucepan over medium heat, combine milk, cream, vanilla, cinnamon, nutmeg, and salt; heat until steam rises (do not boil).
- Slowly pour half of the warm milk mixture into yolks while whisking constantly—this prevents scrambling.
- Return the tempered egg mixture to the saucepan and cook over low heat, stirring with a wooden spoon until it coats the back of the spoon (about 5 minutes).
- Remove from heat and let cool slightly; stir in rum. For a chilled eggnog, transfer to the fridge for at least 2 hours—flavors deepen with rest.
- Give it a sip—add more rum if you like it spiked, or a dash more cinnamon if you prefer an extra spice kick.
- Serve in mugs or punch glasses; grate a bit more nutmeg on top and add a cinnamon stick for flair.
- Pop in a candy cane for a peppermint twist at your next festive party!
Notes
I learned early on that using fresh-grated nutmeg makes all the difference—pre-ground sometimes tastes flat. Also, if you see tiny bubbles forming too quickly, lower your heat—gentle cooking yields a smoother holiday drink. For extra foamy tops, blitz your serving with a milk frother. Over the years, I’ve found that adding a tiny pinch of sea salt balances sweetness and makes the spices pop.
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