spiked eggnog
This festive spiked eggnog is a classic holiday drink that blends creamy flavors with a warm kick of alcohol. Perfect for gatherings and celebrations, this cocktail brings joy and warmth to your winter festivities.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 8 serving glasses
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg plus extra for garnish
- 1 cup dark rum
- 1 cup bourbon
- 1/2 cup brandy
- 1/4 teaspoon salt
Instructions
- In a saucepan over medium heat, combine the whole milk, heavy cream, and sugar. Stir frequently until the sugar dissolves and the mixture is heated through, about 5 minutes. Do not let it boil.
- In a large mixing bowl, whisk together the egg yolks until they are thick and pale in color.
- Gradually pour the warm milk mixture into the egg yolks while continuously whisking. This will temper the eggs and prevent them from scrambling.
- Once combined, pour the mixture back into the saucepan and cook over low heat, stirring continuously until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract, ground nutmeg, dark rum, bourbon, brandy, and salt. Mix well to incorporate all the flavors.
- Let the eggnog cool to room temperature before refrigerating it for at least 2 hours or until cold.
- Serve in glasses, garnished with a sprinkle of nutmeg.
Notes
You can adjust the level of alcohol based on your preference or substitute with non-alcoholic options for a family-friendly version.
Store any leftover eggnog in the refrigerator for up to 3 days.
For a creamier texture, consider blending the mixture before serving.