Spiked Eggnog Recipe

This spiked eggnog recipe is a must for the holidays. Make your celebrations merrier with decadent eggnog mixed with rum, bourbon, and cognac!

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Course: Drinks

Cuisine: American

Keyword: Homemade Eggnog Recipe, Spiked Eggnog recipe

Prep Time: 15

Total Time: 15

Servings:

Calories: 427kcal

Author: Louisa

Whisk the egg yolks, sugar, nutmeg, and salt until smooth and creamy.
In a separate bowl, combine the bourbon, cognac, and white rum.
Stir in the heavy cream and milk until everything is fully blended.
Slowly beat the alcoholic mixture into the yolk mixture.
Transfer the eggnog to a bottle and chill until you are ready to serve.
To enjoy, just pour the eggnog cocktail into your serving glass and sprinkle a little nutmeg on top.

This spiked eggnog recipe uses raw eggs, so make sure to use fresh organic eggs. If you're worried about the risk of food-borne illness or have a medical condition, use pasteurized eggs or prepare this homemade eggnog recipe with cooked eggs.
Whisk the egg yolks and sugar together until light and creamy. In a saucepan over medium-high heat, combine the heavy cream, milk, nutmeg, and salt and heat until it just begins to simmer. Gradually add a spoonful of the hot milk mixture to the eggs. Once most of the milk has been incorporated, pour the mixture back into the saucepan and whisk constantly for about 1 minute, or until it reaches 160°F. Remove from the heat and stir in the alcohol.
We add the alcohol before chilling the eggnog for a smoother flavor, but you can also stir it in just before serving for a stronger kick. Another option is to prepare the base and just let your guests add their favorite spirit to their own glass!