Homemade Spiked Eggnog Recipe

Spiked Eggnog is a boozy version of traditional eggnog. Great creamy taste with rum will bring your festive season to the next level. It is made from scratch, with all natural ingredients used.

Why you will love this holiday spiked eggnog

We’ve heard of it, we’ve tasted it at a neighbor’s Christmas party, but there was always something missing. And I’ll tell you what. It was that spike which was missing. In my case, the kick of rum or brandy. When I say you will love this spiked eggnog, you will love it! Perfect creamy texture from sweetened condensed milk, right amount of rum, and all made homemade, that’s what makes the spiked eggnog so special. Homemade eggnog is always the best!

What is eggnog

Eggnog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based beverage. Traditionally made with milk, cream, sugar, whipped egg yolks, nutmeg and/or in my version with rum. It is extremely easy to make, and it tastes incredible.

In Czech, we call it “Vaječný koňak” and it’s available in every liquor section of the grocery store.

What ingredients are used in eggnog

• Sweetened condensed milk , best for making eggnog. Brings naturally the sweetness as well as the creaminess and velvety texture.
• Vanilla sugar or vanilla extract, in lots of recipes you will notice, that I am rather using vanilla sugar over vanilla extract. The reason is not to dilute more the recipe. This eggnog is already a liquid texture, so you don’t want to dilute more the liquid as it is. But of course if you don’t have available vanilla sugar, the vanilla extract will work fine as well.
• Cold heavy cream 35%, make sure the heavy cream is well chilled before using it. Well chilled heavy cream has the potential to whip better.
• Salt, is great to balance the sweetness in this eggnog recipe.
• Ground nutmeg, fantastic spice, especially in sweet recipes. Ground nutmeg brings the holiday flavor you need in eggnog.
• Egg yolks well whisked and room temperature, so they don’t cook in the eggnog.
• Dark spiced rum, one of my favorite to use in eggnog. Just the perfect ration of spice & alcohol, not too strong, but warm.

How do you spike eggnog

To spike Holiday eggnog is fairly easy. There are plenty of choices in the liquor store to choose from. Here are your best options:

Spiced rum

Spiced rum is definitely number one to be used for eggnog. It adds an extra spice flavor into the eggnog, and it’s not too strong. You can also choose different flavors of rum as well. You won’t be able to take just one sip.

Bourbon or Whiskey

Bourbon or Whiskey have a nice hint of smoke. It works really nice in eggnog. Usually Bourbon or Whiskey might be stronger in alcohol, around 40% to 60%, so I would suggest to start adding little by little, to find your perfect blend.

Brandy or Cognac

Brandy or Cognac are very fine distilled wine, made from grapes. It is a great marriage with eggnog, but little but more pricey. Generally, brandy and cognac are more expensive than bourbon or whiskey. So I would not recommend using this type of alcohol in eggnog, from the price perspective.

Tequila or vodka

If you feel that your eggnog is too sweet and rich, need to bread down the sweetness, then use tequila or vodka. These two alcohols will break down the richness and will make the eggnog stronger.

How to make eggnog with rum

Whisk liquid ingredients

• In a large glass or ceramic bowl (ideally glass bowl for water bath), place condensed milks, vanilla sugar (or vanilla extract), heavy cream and salt Whisk all these ingredients with a hand whisk or electric mixer with whisks attachment on low speed.

Water bath

• Take a medium or large saucepan and add enough water, so the glass bowl will not be touch the water. Bring the water to boil, then reduce to simmer. Place the glass bowl with the whisked liquid on top of the simmering water.
• Reheat and whisk the liquid continuously above the simmering water. Best is a use of hand electric mixer now, at low speed. When the liquid is warm (steam starts to come out of the bowl), add the previously whisked egg yolks and continue mixing with a hand electric mixer (or whisk vigorously if using a hand whisk) until the mixture starts to be foamy and thickens. Or until the kitchen thermometer temperature shows 160 F / 72 C. This will take about 20-30 minutes.

Strain the mixture

• Strain the mixture through a fine sieve into a large glass bowl to remove any small residues of cooked egg. Cover with food foil and let chill for 30 minutes in the refrigerator.

Pour into sealable glass bottles

• Add the dark spiced rum and pinch of ground nutmeg, stir to combine. Pour the eggnog into sealable glass bottles and let chill for a minimum of 4 hours, best let it chill overnight.

What is the best alcohol to put in eggnog

For me, it’s always been spiced dark rum. The reason why, is that rum is not too strong comparing to brandy or whiskey. Darker rum has its other quality, such as smoothness and deep flavors of spices. As a price point is, spiced dark rum is also less expensive than the traditional brandy.

What is the best rum to spike eggnog with

Definitely dark spiced rum. Although white rum would be also great & inexpensive option to be used in the eggnog, the dark spiced rum just brings more flavors, and it’s warmer and settle in eggnog.

How do you add alcohol to store bought eggnog

Simply transfer store-bough eggnog into a large kitchen bowl and start adding slowly cup by cup your favorite alcohol. I recommend dark spiced rum, but you can also go with whiskey, brandy or cognac. The best ration is one part of liquor to four parts of eggnog.

How much alcohol to add to eggnog

If you want to keep it super simple and go with a store-bough eggnog, and you want to spike it up ? Then choose your preference of the alcohol and add one part of your favorite liquor like bourbon, whiskey or rum to four parts of store-bough eggnog. This will give you a well-balanced drink. Finish it off with a pinch of ground nutmeg or cinnamon.

TIPS & TRICKS

Do not rush the process. Take your time to well stir in each ingredient and follow the recipe. Eggnog has to be cooked, and water bath is the best method not to scramble the eggs.

Why is my eggnog lumpy ?

It’s most probably because of the eggs. Eggnog needs to be cooked, but in low temperature and slowly, so you don’t scramble the eggs. Make sure you don’t boil the liquid mixture prior to adding the eggs, check the temperature. Whisk vigorously while adding the eggs into the liquid mixture, best use the hand electric mixer.

Don’t worry, every eggnog will end up with little but of egg lumps. Simply strain through fine mesh, to remove lumps.

How to serve eggnog, hot or cold

Eggnog is usually served cold with a dash of nutmeg or cinnamon, or even a cinnamon stick for more flavor and festive look. But can be added to your favorite hot drinks, such as hot cocoa or coffee. I would not recommend reheating the eggnog & serving it hot, as you are risking scorching the eggs inside.

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