This Salted Caramel Eggnog is like a warm, cozy hug in a glass. It’s rich, creamy, and just the right mix of sweet and salty.
The caramel melts right into the eggnog, making it taste like something you’d get from a fancy café — but it’s so easy to make at home.
You can serve it warm or chilled, and if you’re feeling festive, top it with whipped cream and a drizzle of extra caramel.
It’s perfect for holiday nights, or honestly, any chilly evening when you want something sweet.
What You’ll Need
- 4 cups whole milk
- 1 cup heavy cream
- 5 large egg yolks
- ½ cup granulated sugar
- ½ cup salted caramel sauce (plus more for drizzling)
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- Optional: whipped cream for topping
Why I Love This Recipe
This recipe brings back memories of sitting by the fireplace during the holidays, holding a warm mug and soaking in the calm. I first made this eggnog for a small gathering, and it became a yearly tradition. Everyone who tries it ends up asking for the recipe.
- It’s creamy and comforting
- The salted caramel gives it a deep, buttery richness
- Easy to make ahead and serve warm or chilled
- Tastes like a dessert and a drink all in one
Makes: 4 servings
Cook Time: 20 minutes (plus cooling time if serving chilled)
Macros (Per Serving – estimate)
- Calories: 330
- Protein: 6g
- Carbs: 28g
- Sugar: 24g
- Fat: 20g
- Fiber: 0g
Why This Recipe Works (Quick Science)
Egg yolks thicken the eggnog naturally without needing flour or starch. When gently heated, the proteins in the yolks bond and create a rich custard base. The caramel adds not only sweetness but a complex flavor thanks to the Maillard reaction — that golden toasty flavor you get from cooked sugar. Sea salt balances everything out, enhancing the depth of the caramel.
Common Mistakes
- Overheating the eggs – This causes curdling. Keep the heat low and whisk constantly.
- Adding caramel too early – Wait until the base thickens or it can split.
- Not straining the mixture – A fine mesh strainer gives the eggnog that silky finish.
- Using cold ingredients – Let your ingredients sit out for 10 minutes so everything heats evenly.
What to Serve With
- Gingerbread cookies
- Cinnamon rolls
- Warm apple pie
- A cheese board for a savory contrast
- Spiced nuts
FAQ
Can I add alcohol?
Yes! Add 1-2 oz of dark rum or bourbon per serving once it cools.
Can I use store-bought eggnog as a shortcut?
You can, but it won’t be as creamy. Warm it up with caramel and cinnamon for a quick version.
How do I make it dairy-free?
Use full-fat oat milk and coconut cream, but the texture will be slightly different.
Tools Required
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Fine mesh strainer
- Ladle
- Mug or glass for serving
Substitutions and Variations
- Swap heavy cream with half-and-half for a lighter version
- Use maple caramel instead of salted caramel for a twist
- Add a splash of coffee for a salted caramel eggnog latte
- Sprinkle crushed peppermint on top for holiday flair
Make Ahead Tips
- Make the eggnog base up to 3 days in advance and store in the fridge
- Reheat gently on the stove or serve cold straight from the fridge
- Whip the cream just before serving for the freshest topping
How to Make Salted Caramel Eggnog
Step 1: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 5 large egg yolks and ½ cup granulated sugar until thick and pale yellow.
Step 2: Heat Milk and Cream
In a medium saucepan, combine 4 cups whole milk and 1 cup heavy cream. Heat over medium until just steaming — do not boil.
Step 3: Temper the Eggs
Slowly pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper. Then pour the egg mixture back into the saucepan.
Step 4: Cook Until Thickened
Heat the mixture over medium, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon — about 6-8 minutes.
Step 5: Stir in Caramel, Salt, and Spices
Remove from heat. Stir in ½ cup salted caramel sauce, ½ tsp sea salt, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and 1 tsp vanilla extract. Mix until smooth.
Step 6: Strain and Cool
Pour the eggnog through a fine mesh strainer into a clean bowl. Cool to room temp, then chill if serving cold.
Step 7: Serve
Ladle into mugs, top with whipped cream and extra caramel drizzle. Sprinkle a tiny pinch of sea salt on top.
Leftovers and Storage
Store leftover eggnog in a sealed jar or pitcher in the fridge for up to 3 days. Reheat gently in a saucepan if you like it warm. Shake or stir before serving — it thickens a bit as it chills.
Time to Make It!
This Salted Caramel Eggnog is rich, creamy, and just a little fancy — but still easy to make in your own kitchen. I hope you love it as much as I do. If you try it, leave a comment and tell me how it turned out, or ask me any questions. Happy sipping!
