This eggnog is everything you love about the holidays—creamy, cozy, a little boozy—but with a warm, spiced twist that makes it feel extra special.
It’s like the classic version grew up and learned how to party.
It’s perfect for sipping by the fire, serving at a holiday party, or just enjoying on a quiet winter night.
Plus, it’s way easier than you’d think.
Here’s how we’re doing it—with warm spices like cinnamon and clove, a splash of vanilla, a little rum (or not, your call), and a finish of nutmeg that just hits right.
It’s smooth, rich, and super comforting.
What You’ll Need
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg (plus more for topping)
- 3/4 cup dark rum (optional)
Why I Love This Recipe
This eggnog recipe has been part of my holiday tradition for years. I used to think making eggnog from scratch would be complicated or too much work. But once I tried it this way—with the spices warmed into the milk and that hit of rum at the end—I never went back to store-bought again.
- It’s so creamy and cozy
- It makes your kitchen smell like Christmas
- You can make it ahead (yes!)
- You get to control how sweet or boozy it is
- You’ll impress everyone without even trying
How Many Servings It Makes
Serves 4
Total Time
Prep + Cook: 20 minutes
Chill Time (optional): 1-2 hours for best flavor
Macros (Per Serving, without alcohol)
Calories: 280
Protein: 7g
Fat: 18g
Carbs: 18g
Sugar: 16g
Why This Recipe Works (Quick Science)
Tempering the eggs gently with warm milk prevents them from scrambling, giving you a silky smooth drink. Heating the spices with the milk pulls out their oils and deepens the flavor. And adding the rum at the end keeps its aroma intact.
Common Mistakes
- Overheating the eggs – this can cause them to curdle. Go low and slow.
- Skipping the straining step – straining gives you that ultra-smooth texture.
- Adding rum too early – it can cook off the alcohol and mute the flavor. Add it last.
- Not chilling it – if you have time, letting it chill helps the flavors blend better.
What to Serve With
- Gingerbread cookies or shortbread
- A slice of spiced bundt cake
- Fresh fruit and nuts
- Cheese board with mild cheeses
- Salted caramel popcorn
FAQ
Can I make it without alcohol?
Yes! Just skip the rum—it still tastes amazing.
Can I use dairy-free milk?
You can try almond or oat milk, but it won’t be as creamy. A combo of dairy-free milk and coconut cream is your best bet.
How long does homemade eggnog last?
3-4 days in the fridge, stored in an airtight container.
Can I serve it warm or cold?
Both! I like it chilled, but you can gently reheat it for a cozy mug.
Substitutions and Variations
- Swap rum for bourbon or brandy
- Use maple syrup instead of sugar for a richer flavor
- Add a dash of allspice or cardamom for extra warmth
- Use lactose-free milk and cream for dairy sensitivities
- Leave out the alcohol for a booze-free version
Make Ahead Tips
You can make this up to 2 days ahead. Just store it in the fridge and give it a good stir before serving. The spices will settle a little—totally normal.
Recipe + Instructions
Step 1: Whisk Eggs and Sugar
In a medium mixing bowl, whisk 4 large eggs and 1/2 cup granulated sugar until light and fluffy.
Step 2: Warm the Milk and Spices
In a medium saucepan, combine 2 cups whole milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Heat on medium until just steaming, not boiling.
Step 3: Temper the Eggs
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid scrambling. Do it slowly!
Step 4: Cook the Base
Pour the egg-milk mixture back into the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon—about 5–6 minutes.
Step 5: Add Cream and Vanilla
Remove from heat. Stir in 1 cup heavy cream, 1/2 teaspoon vanilla extract, and 1/2 teaspoon ground nutmeg.
Step 6: Add Rum (Optional)
If using, stir in 3/4 cup dark rum. Taste and adjust if you want more or less.
Step 7: Chill (Optional)
Pour into a pitcher or glass container and refrigerate for 1–2 hours if serving chilled.
Step 8: Serve
Pour into mugs or glasses. Sprinkle with a little extra nutmeg and add a cinnamon stick if you’re feeling festive.
Tools You’ll Need
- Medium mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Fine mesh strainer (optional but helpful)
- Pitcher or glass storage container
- Ladle or pouring jug
Leftovers & Storage Tips
Keep leftovers in the fridge for up to 3–4 days in a sealed container. Stir before serving. You can reheat gently if you like it warm—just don’t boil or it’ll get lumpy. If it thickens too much, stir in a splash of milk to loosen it.
Conclusion
This spiced eggnog is a total holiday vibe in a glass—creamy, cozy, and packed with warming flavor. Once you taste it, you’ll never want the store-bought stuff again. Make it ahead, pour it up, and enjoy every last sip. If you try it, drop a comment and let me know how it turned out—or if you have questions, I’ve got you.
