Spiked Eggnog

Store-bought eggnog has its place, but once you taste this homemade version, you’ll understand why people make batches of this every December. This Spiked Eggnog comes together easier than you’d think and tastes leagues better than anything in a carton. The combination of rum and whiskey gives it depth, while the Angostura bitters add a subtle spiced complexity that makes people ask, ” What’s your secret?”.

This recipe makes enough to get you through several holiday gatherings, or to gift in smaller bottles to friends and family. The best part is that it actually improves as it sits in the refrigerator, so you can make it a week or two before you need it. The alcohol acts as a preservative, and the flavors meld together beautifully over time, creating a smooth, creamy drink that’s worth the effort.

Tips for Success

• Give the egg yolks the full 20 minutes of whipping time. They need to reach that thick, pale yellow stage to create the signature creamy texture of good eggnog. Your arm will get tired if you’re doing this by hand, so a stand mixer is your friend here.
• Add the milk mixture slowly and resist the urge to rush it. If you dump it all in at once, you’ll deflate all that air you just spent 20 minutes incorporating.
• Use good-quality rum and whiskey since their flavors come through clearly. You don’t need top-shelf, but avoid anything you wouldn’t drink on its own. A dark rum works particularly well here, and for the whiskey, bourbon, or rye, both give excellent results.
• Grate the nutmeg fresh if you can. Pre-ground nutmeg loses its punch quickly, and fresh nutmeg makes a noticeable difference in the final flavor.
• Plan ahead for storing your yummy spiked eggnog. Glass bottles work best; and you’ll need about three 1-liter bottles or six 16-ounce bottles to hold the whole batch. Mason jars work perfectly if you don’t have bottles on hand.

About the Four Different Milk Products in This Recipe

Whole milk is regular milk straight from the dairy case with its natural fat content intact, typically around 3.25% milk fat. It’s what you’d pour over cereal or drink with cookies.

Evaporated milk has had about 60% of its water removed through a heating process, making it thicker and slightly caramelized in flavor. It comes in a can and has a creamy consistency that’s richer than regular milk but still pourable. Once you add back the water that was removed, it’s essentially equivalent to fresh milk, but most recipes use it concentrated for extra creaminess.

Sweetened condensed milk takes evaporated milk one step further by removing even more water and adding a significant amount of sugar during processing. The result is an extremely thick, sweet, syrupy product that’s closer to honey in consistency. The sugar acts as a preservative, which is why it has such a long shelf life. This is what gives eggnog its signature sweetness and body.

Whipping cream is fresh cream with a high fat content, typically 30% to 36%, which makes it rich and luxurious. It’s what gives the eggnog that silky, velvety texture and mouth feel that makes homemade eggnog so much better than store-bought.

In this Spiked Eggnog recipe, all four work together. The sweetened condensed milk provides sweetness and rich thickness; the evaporated milk adds creaminess without as much sugar; the whole milk thins everything to a drinkable consistency; and the whipping cream gives it that luxurious, silky texture that coats your tongue.

Thoughts on Rum, Whiskey and Rye

Rum Recommendations

For dark rum, Appleton Estate Signature Blend offers solid flavor at a reasonable price, usually around 20 to 25 dollars. It has enough character to come through in the eggnog without being overpowering. Gosling’s Black Seal is another good choice in the same price range with a bit more molasses depth.

If you want to spend a little more, Mount Gay Eclipse or Plantation Original Dark work beautifully and run about 25 to 30 dollars. They’re smooth enough to drink on their own but still make excellent mixing rums.

Captain Morgan Private Stock sits in the middle ground if you want something with vanilla and spice notes already built in. It’s widely available and typically costs around 25 dollars.

Avoid the really cheap stuff that tastes harsh on its own. Also skip the premium sipping rums over 40 dollars since the other flavors in eggnog will mask those subtle qualities you’re paying extra for.

Whiskey Recommendations

For bourbon, Buffalo Trace delivers excellent flavor for about 25 to 30 dollars and mixes beautifully in eggnog. The vanilla and caramel notes complement the creamy base perfectly. Evan Williams Bottled in Bond is a budget-friendly option around 15 to 20 dollars that still tastes good.

Four Roses Small Batch runs about 30 to 35 dollars and adds a nice spicy complexity. Wild Turkey 101 brings more punch at around 25 dollars if you want the whiskey to assert itself more.

For rye whiskey, Rittenhouse Rye costs about 25 dollars and adds a peppery bite that plays nicely against the sweetness. Old Forester Rye is another solid choice in the same price range.

You can also split the difference and use one bottle of bourbon and one bottle of rye to get complexity from both. Just use one cup of each instead of two cups of one type.

The key is choosing bottles you’d be happy drinking in an Old Fashioned or a simple whiskey and ginger. If it tastes good in a basic mixed drink, it will work well in eggnog.

What To Do With All Those Egg Whites?

This recipe leaves you with 8 egg whites, which is a perfect amount for several baking projects. Egg whites freeze beautifully for up to a year, so you can tuck them away for later use.

If you’re making holiday cookies anyway, those egg whites are exactly what you need for amaretti cookies. My amaretti cookies recipe uses just egg whites and creates those delightful Italian almond cookies with their signature crispy exterior and chewy center. They’re naturally gluten-free and ship well if you’re putting together gift boxes.

Macarons are another excellent use for leftover egg whites. Both my French macarons recipe and my raspberry macarons with chocolate ganache rely entirely on egg whites. If you’ve been wanting to try your hand at macarons, this eggnog project gives you the perfect excuse.

Beyond cookies, those whites work well for meringues, pavlova, angel food cake, or even adding to scrambled eggs for extra volume without the added richness of yolks. Just freeze them in a container labeled with the number of whites and the date. Egg whites freeze exceptionally well!

Gifting Spiked Eggnog

Homemade eggnog makes an impressive gift, especially when you present it thoughtfully. Swing-top bottles or corked wine bottles work beautifully and look more polished than mason jars, though jars certainly work if that’s what you have.

Plan on 12 to 16 ounces per gift bottle. That’s a generous two to three servings for most people, which feels substantial without being overwhelming. Smaller 8-ounce bottles work well as part of a larger gift basket alongside cookies or other treats.

Label each bottle with the date you made it and storage instructions. Include a note that it contains alcohol, needs refrigeration, and stays fresh for up to a month. If the recipient isn’t familiar with homemade eggnog, a small card explaining that it improves with age and suggesting they shake before serving helps them enjoy it properly.

Tie some twine or ribbon around the neck of the bottle and attach a small tag with serving suggestions. Something simple like “Serve over ice, dust with cinnamon” gives them direction without being fussy.

Make sure to mention the egg safety information if you’re gifting to someone who might not be comfortable with recipes containing raw eggs. Let them know you used pasteurized eggs if you did, or explain the alcohol preservation aspect.

Troubleshooting Your Spiked Eggnog Recipe

If your eggnog seems thin or runny, you likely didn’t whip the egg yolks long enough or added the milk too quickly. The texture should be thick and coat the back of a spoon. You can chill it overnight and it will thicken slightly, but it won’t reach that ideal creamy consistency if the eggs weren’t properly whipped to start.

If you notice separation in your bottles after refrigerating, give them a good shake before serving. Some settling is normal, especially in the first day or two. The fat from the cream can rise to the top, but it incorporates right back in with a shake.

If the flavor tastes too boozy or harsh, let it age another week in the refrigerator. The alcohol mellows considerably over time, and the flavors blend together as it sits. If it’s still too strong for your taste, serve it over more ice or top with a splash of milk.

If your eggnog has bits or lumps, you may have added the milk mixture while it was too warm, which can partially cook the eggs. Next time, make sure your milk mixture is at room temperature or slightly cool before adding it to the whipped yolks.

Serving and Presentation Ideas

The simplest approach is pouring the eggnog over ice in a rocks glass or stemless wine glass. A light dusting of cinnamon or freshly grated nutmeg on top adds a festive look and reinforces the spice notes in the drink.

For a more elegant presentation, rim your glasses with cinnamon sugar. Wet the rim with a lemon wedge, then dip it into a shallow dish of cinnamon mixed with granulated sugar. The sweet crunch pairs nicely with the creamy eggnog.

Drop a cinnamon stick into each glass for a built-in stirrer that continues to add subtle spice as people sip. Star anise also makes a beautiful garnish and contributes a gentle anise note if you like that flavor.

If you’re serving this at a party, set up a self-serve station with the eggnog in a large pitcher surrounded by ice. Keep garnishes in small bowls nearby so guests can customize their drinks. A small carafe of extra rum or whiskey on the side lets people adjust the strength to their taste.

For a dessert-style presentation, serve smaller portions in coupe glasses or punch cups. A small dollop of whipped cream and a pinch of nutmeg turns it into something that feels more like a treat than a drink.

Making Ahead and Storing Spiked Eggnog

This spiked eggnog is perfect for advance preparation. In fact, it needs at least overnight in the refrigerator before serving, and it actually improves over time as the flavors marry and mellow.

Make it anywhere from 1 day to 2 weeks before your event. The alcohol acts as a preservative, so it stays fresh in the refrigerator for up to a month. Mark your bottles or containers with the date you made it so you can keep track.

Store it in glass bottles or jars with tight-fitting lids. Glass is better than plastic for this because it doesn’t absorb odors or flavors. Make sure whatever container you use seals well to prevent the eggnog from absorbing refrigerator odors.

Give the bottles a good shake before serving since some separation is normal. The cream rises to the top, but it incorporates right back in with a shake.

Can you freeze eggnog? Yes, but with some caveats. The texture changes slightly when frozen and thawed because the dairy separates. If you do freeze it, use it within three months and plan to give it a vigorous shake or quick blend after thawing to bring it back together. The flavor holds up fine, but the ultra-smooth texture might not be quite the same.

Freezing makes more sense if you’ve made a huge batch and want to extend your supply beyond that one-month refrigerated window. Thaw it overnight in the refrigerator, never at room temperature, and shake it well before serving.

For the best texture and flavor, stick with refrigerator storage and make only as much as you’ll use within a month. The recipe is easy enough to make a fresh batch if you run out.

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