Forget the store-bought stuff, this Spiked Eggnog recipe is amazing! With just a few simple steps, this alcoholic eggnog is the perfect way to kick off your holiday party or Christmas celebration!
The perfect spiked eggnog recipe for your holiday party!
Is making a really good eggnog is on your holiday bucket list? You’ve come to the right place. I’ll show you how easy it is to make this alcoholic eggnog recipe and even give you a few liquor options to wet your holiday whistle.
You can also leave out the liquor and keep this eggnog recipe a virgin so everyone in the family can enjoy this classic holiday drink!
How do I make eggnog?
The first step to making your spiked eggnog is to heat the milk with vanilla, whole cloves and a cinnamon stick or two. Heat the milk on low for about 5 minutes and then slowly bring to a boil over medium heat.
While your your milk is heating on the stove, separate out six egg yolks and whisk together with sugar.
Wondering what to do with the egg whites? Make a meringue for a pie; my Coconut Cream Pie and Pumpkin Meringue Pie are amazing options!
The egg yolks and sugar will look bright yellow and creamy once whisked together.
Once the milk has come to a boil, remove from heat. One ladle at a time, slowly whisk the hot milk into the egg yolk mixture. You need to do this gradually and slowly as to mix scramble the yolks. Keep the cloves and cinnamon stick with the mixture.
Once you get the milk and egg mixture completely combine, return it back to the stove. While continually whisking, cook over medium heat for about 3 minutes. The mixture will start to thicken. DON’T allow the mixture to boil – it will turn into custard.
Step 4: Strain the eggnog and refrigerate
Once the milk and egg mixture is done cooking, run the liquid through a fine-mesh sieve to remove the cloves and cinnamon stick. Refrigerate for at least one hour.
Step 5: Add the half and half and liquor & refrigerate again
Add the half and half and liquor making it spiked eggnog. You’ll want to continue to refrigerate the eggnog once again to make sure everything is well chilled – ideally 4-8 hours.
FAQ’s on Spiked Eggnog:
Brandy is the most traditional liquor to add to eggnog. However, cognac and dark spiced rum are also great options. Many people will add 1/2 oz. of spiced rum and 1/2 oz. of cognac to a glass of eggnog for the perfect combination. I used Remy Martin 1738 Cognac, which was delightful.
Eggnog is always best served cold.
Spiked eggnog became popular in the American colonies during the 18th century. Both eggs and rum were plentiful during this time. The addition of spices like cinnamon, nutmeg and vanilla made it perfect to serve during Christmas celebrations.
If you loved this delicious alcoholic eggnog, then be sure to check out some of my other similar drinks and cocktails perfect for the holidays:
- Tiramisu Cocktail
- Fireball Apple Cider Hot Toddy
- Hot Mulled Apple Cider
- Amaretto Hot Chocolate
- Chocolate Cake Martini
- Creamy Hot Buttered Rum
- Spiked White Hot Chocolate
- How to Make a Brandy Alexander
- Pomegranate Citrus Champagne Cocktail
- 60 Amazing Holiday Cocktail Ideas
Is eggnog your thing? Be sure to check out my recipe for Eggnog Cheesecake and check out this delicious Eggnog Coffeecake over at Cupcakes and Kale Chips!
Here’s the recipe for my delicious Spiked Eggnog:
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Spiked Eggnog
Equipment
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
- Fine Mesh Strainer This Cuisinart fine-mesh strainer set is ideal for straining liquids, fruits and purees.
- Ladle This stainless steel ladle is perfect for hot liquids, soups and more!
Ingredients
- 2 cups milk
- 5 whole cloves
- 1-2 cinnamon sticks
- 1 teaspoon vanilla extract
- 6 egg yolks
- 3/4 cup sugar
- 2 cups half and half
- 1 cup brandy
- 1/2 teaspoon fresh ground nutmeg
Optional Toppings:
- Whipped cream
- Fresh ground nutmeg
- Cinnamon
Instructions
- In a medium saucepan, add the milk, cloves, cinnamon stick and vanilla. Heat on low for about 5 minutes and then slowly bring to a boil over medium heat. Promptly remove from heat to avoid scalding.
- While milk is heating, in a medium bowl, whisk together the egg yolks and sugar.
- Slowly and gradually ladle the hot milk mixture into the egg yolk mixture. Whisking with each ladle of milk. Return this mixture (cloves and cinnamon included) back to the saucepan. Cook over medium heat for about 3 minutes, continually whisking. The mixture will begin to thicken.
- Run the mixture through a fine-mesh sieve to remove the cloves and cinnamon stick. Refrigerate for 1 hour.
- Stir in the half and half, brandy, and additional nutmeg. Chill for another 4-8 hours or overnight.
- Serve with a dollop of whipped cream and nutmeg, if desired.
Notes
Nutrition
I haven’t tried anything like this but it sounds heaven! Thanks for sharing at Fiesta Friday party!