Spiked Christmas Eggnog

Ingredients for This Recipe

I’ve provided a full list of ingredients with their measurements (plus a non-alcoholic option!) in the recipe card below. Here’s an overview of what you’ll need to make homemade eggnog for Christmas.

• Pasteurized Eggs — To make traditional homemade eggnog with raw eggs, the eggs are separated into yolks and whites before both parts are beaten with sugar until frothy and then mixed with the remaining ingredients (spices, alcohol, cream, etc.). Use pasteurized eggs to ensure this Christmas eggnog is 100% safe to drink!
• Sugar — I prefer sweetening my eggnog with raw cane sugar, but granulated sugar or pure maple syrup works too. Or, you can replace it with monkfruit sweetener. (I haven’t tested the latter method, but I think a 1:1 ratio would be appropriate.) 
• Whole Milk + Heavy Cream — Using both whole milk and cream creates the richest, creamiest eggnog.
• Rum — Opt for a dark rum rather than a white rum. A dark rum will add more flavor to the eggnog and can hold its own against the spices, cream, sugar, and eggs. Bourbon may also be used, as may brandy.
• Spices — A blend of nutmeg, cinnamon, star anise, and cardamom adds lots of festive flavor to this Christmas eggnog.
• Vanilla Extract — Use pure vanilla for the best flavor.

How to Make Christmas Eggnog

You don’t have to be an expert mixologist to make this easy eggnog recipe! Here’s an overview of how to eggnog comes together: 

1. Whisk together the egg yolks and sugar until very creamy.
2. In another bowl, whisk together the milk, heavy cream, rum or bourbon, spices, and vanilla extract.
3. Add the milk mixture to the egg yolk mixture and whisk until well mixed.
4. Add the egg whites and remaining ¼ cup of sugar to a large mixing bowl. Whisk until soft peaks are formed. 
5. Stir the eggnog base into the egg white mixer.

Katie’s Tip: Homemade eggnog is perfect as is, but I like to add a fun garnish or two to each glass to make it even more festive. You can use a cinnamon stick, star anise, grated nutmeg or ground cinnamon, or even a tiny gingerbread cookie.

Want to Make This Non-Alcoholic? Here’s How

Omit the rum or bourbon, noting that you’ll miss out on some flavor. If the eggnog tastes at all flat to you, consider adding rum extract to replace some of the lost flavor. 

Another alternative is to use alcohol-removed rum or bourbon to achieve a similar “spiked” flavor minus the alcohol. 

Recipe Tips

Storage Tips

Store the rum eggnog in the fridge in an airtight container, such as a bottle with a lid. I recommend a sealed glass container, such as old rum or bourbon bottles, milk bottles, or flip top glass bottles. Homemade eggnog will last up to 2 weeks if stored properly.