Homemade Spiked Eggnog

‍

This cooked version of a Christmas Classic will have you celebrating the holidays the way they should be. Give this recipe a shot at your next holiday party and with it’s bursts of nutmeg, cinnamon and vanilla, all chased down with a complementary-spiced rum finish, you will find yourself making the holidays more joyful for eggnog enthusiasts and haters alike.

‍

This eggnog is so creamy, with a smooth finish and balanced with the spices and rum.

‍

‍

What Exactly is Eggnog?

‍

Even if you haven't had eggnog before odds are, you definitely have an idea of what it is. Eggnog, like most popular drinks around the world, has been enjoyed for centuries in many different forms and identities. In fact, most countries, with access and the consistent use of fresh eggs and dairy, have some variation of eggnog. Whether it is served hot, cold, or at room temperature, the basic components for eggnog are cream/milk, flavorings, and alcohol.

‍

The origin of eggnog in the United States dates back to before the country even existed. In fact, George Washington was even said to have had his very own, rather loaded, version of eggnog he used to serve to guests at his home in Mount Vernon. Eggnog, which was originally served warm, became a natural favorite for those celebrating around the holiday season. The balmy heat provided through both the temperature and spirits paired with the rich and creamy texture helped to keep all consumers toasty and jolly.

‍

‍

What Makes our Spiked Eggnog so Great

‍

While many variations of eggnog exist, we like ours to be on the sweeter side so that we can balance it out with the rum. We also like to cook the cream mixture briefly over a double-boiler. When you really break it down, this may be more of a creme anglaise, but it is so good that I have no drive to change it. No joke, I have had more than a handful of people tell me they detest eggnog, only to crush multiple glasses.

‍

For me, the key is in the texture. While the idea of dairy, eggs and alcohol all mixed together may seem pretty oxymoronic, the key to offsetting that potentially queasy combo is to make sure the thickness is on point. You want the drink to be smooth and free flowing, no thicker than chocolate milk. If you keep your eggnog on that thickness plane, your company will have no issues putting down mug after mug. If you do try to serve thick, pastelike eggnog, you might want to think about lighting a few scented candles and covering the christmas decor and valuables in preparation for the potential vomit-off that may come by the end of the night.

‍

‍

Ingredients for the Best Homemade Eggnog

‍

Homemade eggnog only includes a few ingredients. Here's your grocery list:

‍

• Eggs: The eggs are present in the nog to add protein and give the drink a nice richness and noggy flavor.
• Dairy: For the dairy in this drink, I like to use a combination of whole milk and heavy cream. I would not recommend cutting out the fat in this recipe because the fat in both the whole milk and cream serve as a buffer for both the eggs and milk's exposure to the high acidity levels of the alcohol. Without the buffer, the milk could end up separating and curdling and the eggs could end up slightly scrambling.
• Rum: For this recipe, we like to use rum because it pairs so nicely with the other spices in the drink. While we used Dos Maderas 5x5 rum, you can use a less premium rum such as Captain Morgan or Malibu Black. If you don’t want to use rum, by all means, add bourbon, whiskey, or even scotch.
• Spices: Cinnamon, nutmeg and vanilla is all you will need here but if you want to get cheeky with it try some cloves or cardamom.

‍

‍

Making Eggnog

‍

While the prospect of making your own eggnog may seem intimidating, it really shouldn’t be. To sum it up, you are essentially following these easy steps:

‍

1. Heat your cream and milk mixture
2. Whisk your eggs and sugar
3. Temper your hot cream/milk into the eggs
4. Cook the mixture over a double-boiler
5. Cool it down
6. Add the rum

‍

Not so tough, right? And, it tastes so much better than store bought!

‍

‍

Tips for Making Eggnog

‍

1. Before heating the cream and milk mixture, don’t be afraid to stick a spoon in there and sample it. The flavor of the cream will be a pretty good depiction of what the final drink will taste like, (minus some of the richness, sweetness and alcohol)  so if you want more spices, add them to your discretion.
2. The thickness of this drink really makes the drink. If you still think it seems a little thick after you add the alcohol, add some milk to thin it out. It is your drink so don’t be afraid to adjust it accordingly.
3. Tempering the eggs: All this means is that you slowly want to warm the egg yolks before integrating them fully into the cream mixture. You do this by first adding a little bit of the hot cream mixture to the egg yolks, while whisking, and then adding that back into the rest of the cream mixture. Tempering will prevent the eggs from curdling and will allow us to keep the creaminess.

‍

‍

Happy holidays friends!

‍

Cheers!