1 / 1
Spiked Eggnog
Rich, velvety, and deeply comforting, this homemade eggnog puts the store-bought cartons to shame. Gently cooking the custard base creates a luxuriously thick texture while keeping the eggs perfectly safe to drink. A warming blend of dark rum and cognac cuts through the sweetness, and folding in freshly whipped cream right before serving gives it a beautifully frothy finish. It's a holiday classic you'll want to sip by the fire all season long.
Equipment
- Dutch oven
- Stovetop
- Hand Mixer
Ingredients
- 1½ cups granulated sugar
- 12 large eggs
- 6 cups whole milk
- ½ teaspoon kosher salt
- 4 cups heavy cream
- ½ cup (4 ounces) cognac
- ½ cup (4 ounces) dark rum
- 1 tablespoon vanilla extract
- ½ teaspoon ground nutmeg
Instructions
- 1Whisk the granulated sugar and eggs in a large glass bowl until smooth and fully incorporated.
- 2Combine the whole milk, kosher salt, and 2 cups of the heavy cream in a Dutch oven over medium-low heat. Cook for about 15 minutes, stirring occasionally, until bubbles form around the edges. Do not let it come to a full boil.
- 3Slowly pour half of the hot milk mixture into the bowl with the eggs while whisking constantly. This tempers the eggs so they don't scramble. Pour this warmed egg mixture back into the Dutch oven with the remaining hot milk.
- 4Cook over medium-low heat for 25 to 30 minutes, stirring constantly. The base is ready when it thickens slightly and reaches 160°F on an instant-read thermometer.
- 5Remove the pot from the heat and stir continuously for 1 minute. Strain the liquid through a fine-mesh sieve into a large serving bowl to catch any cooked egg bits.
- 6Stir in the cognac, dark rum, and vanilla extract. Let the mixture sit at room temperature for 1 hour, then cover tightly and refrigerate for 8 hours to chill completely.
- 7Just before serving, whip the remaining 2 cups of heavy cream in a separate bowl on high speed until soft peaks form, about 1 minute. Gently fold the whipped cream into the cold eggnog and finish with a sprinkle of ground nutmeg.
Notes
- Make ahead: The eggnog base can be prepared and chilled up to 3 days in advance. Wait to whip and fold in the heavy cream until just before serving.
- Alcohol swap: If you prefer a different flavor profile, bourbon or rye whiskey work beautifully in place of the cognac or dark rum.
- Non-alcoholic version: Simply omit the rum and cognac, and stir in an extra teaspoon of vanilla extract or a splash of rum extract.
- Storage: Keep leftover eggnog in an airtight container in the refrigerator for up to 3 days. The whipped cream may deflate slightly, but it'll still taste delicious.