Classic Spiked Eggnog
30 min
|
intermediate
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
Silky, boozy, and unapologetically rich, this classic spiked eggnog leaves the store-bought stuff in the dust with warm vanilla, real nutmeg, and just the right hit of dark rum.
Perfect for holiday parties or a fireside nightcap, it is make-ahead friendly, pours like a dream over ice, and hits that cozy, festive sweet spot without being cloying.
Ingredients (6 servings)
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Ingredients
- 6 large egg yolks large eggs 6 ct (for large egg yolks)
- ¾ cup granulated sugar granulated sugar
- 2 cups whole milk whole milk 16 fl oz
- 1 cup heavy cream heavy cream 8 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- 1 pinch salt salt
- ¾ cup dark rum dark rum 6 fl oz
How to Make Classic Spiked Eggnog
-
Set up and separate
Set a medium metal bowl over a damp towel to anchor it, prepare a fine-mesh strainer and an ice bath, then separate 6 yolks into the bowl.
-
Whisk yolks and sugar
Whisk yolks with the sugar until thick, pale, and ribbony so the sugar starts dissolving and you build a little body.
-
Heat the dairy with spice
In a saucepan, combine milk, cream, nutmeg, and salt, then heat over medium until steaming with tiny bubbles at the edges, about 170 F, without boiling.
-
Temper like a pro
Slowly whisk in about 1 cup of the hot dairy to the yolk mixture in a thin stream to warm it gently without scrambling.
-
Cook to safe and silky
Pour the tempered mixture back into the saucepan and cook over medium-low, stirring constantly and sweeping the corners, until slightly thickened and 160 to 165 F, 5 to 7 minutes.
-
Finish, strain, and chill
Remove from heat, stir in vanilla and rum, then strain through the mesh into a clean bowl, set over the ice bath to cool to room temp, and refrigerate at least 2 hours.
-
Serve with style
Stir before pouring, taste for a pinch more salt or nutmeg if needed, then serve cold with freshly grated nutmeg and an optional cinnamon stick.
Substitutions
- Dark rum -> Bourbon
- Bourbon brings caramel, vanilla, and a gentle oak sweetness that meshes beautifully with the custard and reads like dessert in a glass.
- Dark rum -> Brandy
- Brandy leans fruit-forward and elegant, giving the nog a round, orchard-fruit note while keeping the finish smooth and refined.
- Dark rum -> Half bourbon, half brandy
- A 50-50 split layers vanilla-caramel with ripe fruit, adding depth and a longer finish without overpowering the spice.
Tips
- Use a thermometer for control
- Custard behaves on your terms at 160 to 165 F, so clip in an instant-read thermometer and do not guess.
- Stir smart to avoid scrambling
- Use a flat-edged silicone spatula and constantly sweep the bottom and corners where eggs love to overcook first.
- Strain for couture texture
- A quick pass through a fine-mesh strainer catches micro-curds and spices for a perfectly smooth sip.
- Shock then chill
- Set the hot custard over an ice bath to stop cooking fast, then refrigerate to let flavors settle and body thicken.
- Rest if you can wait
- Overnight in the fridge softens the alcohol edges and melds nutmeg and vanilla into a unified, round flavor.
- Finish seasoning cold
- Salt perception drops in cold drinks, so taste the chilled nog and adjust the pinch of salt and nutmeg right before serving.
Nutrition Facts *
| Energy | 397 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 21 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My eggnog curdled while cooking, can I save it?
- Immediately pull it off heat, whisk vigorously, then blend with an immersion blender 15 to 20 seconds and strain; slight graininess disappears and texture returns to silky.
- I do not have a thermometer, how do I know it is ready?
- Cook until it lightly coats the back of a spoon and a finger swipe leaves a clean line that does not run, then take it off the heat right away.
- The nog is too thick after chilling, how do I loosen it?
- Whisk in cold milk a few tablespoons at a time until it hits your pourable sweet spot, or add a splash more spirit if you like a stronger profile.
- How far ahead can I make this and how do I store it?
- Keep it refrigerated in a glass container up to 3 days, stir before serving, and always keep it cold since this is a dairy-and-egg custard with alcohol that does not preserve it fully.
- Can I use pasteurized eggs or reduce the alcohol?
- Yes to pasteurized yolks for extra safety, and you can dial the rum to 1/2 cup for lighter heat or up to 1 cup for bolder flavor while keeping the same method.
Serving Suggestions
Pour into chilled rocks glasses and microplane fresh nutmeg over the top, or add a thin strip of orange zest to perfume the first sip without stealing the show.
If you are feeling playful, float a half ounce of cold espresso for a coffee-nog twist and pair with crisp biscotti or butter cookies to balance the creaminess.
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