This creamy, cozy Spiced Rum Eggnog is a holiday classic with a little grown-up twist.
It’s warm, rich, and full of those classic Christmas flavors — nutmeg, cinnamon, vanilla, and just the right splash of spiced rum.
It’s something I make every year when the weather cools down and we start pulling out blankets and holiday music.
If you’ve never made eggnog from scratch, you’re gonna love how easy and tasty this is.
What You’ll Need
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg, plus more for garnish
- 1/2 tsp vanilla extract
- 3/4 cup spiced rum (like Captain Morgan)
- Cinnamon sticks (optional, for garnish)
Why I Love This Recipe
I started making homemade eggnog one Christmas Eve when I forgot to buy the store-bought kind. I had no idea it would be this good. Ever since then, it’s been a family tradition. We sip it while decorating the tree or watching our favorite holiday movies. Here’s what makes it special:
- It’s super creamy without being too thick
- The rum gives it just enough kick without overpowering it
- It feels like Christmas in a cup
- You can make it ahead and serve it chilled or warm
How Many Servings It Makes
Serves 4
Total Time
25 minutes
Macros (per serving – approximate)
- Calories: 340
- Protein: 5g
- Fat: 18g
- Carbs: 22g
- Sugar: 20g
- Alcohol: ~0.5 oz per serving
Why This Recipe Works (Quick Science)
Eggnog gets its silky texture from tempering the egg yolks — which means gently warming them with hot milk so they thicken without scrambling. The sugar stabilizes the yolks, and the fat from the cream makes everything velvety. Spiced rum blends beautifully with the warm spices for a balanced, not-too-boozy flavor.
Common Mistakes
- Scrambling the eggs – Pour the hot milk slowly while whisking constantly to avoid this.
- Not straining the mix – Always strain to catch any tiny curdles for a smooth finish.
- Too much heat – Keep it on low once the eggs go in. You want thickened, not scrambled eggnog.
What to Serve With
- Gingerbread cookies
- Cinnamon rolls
- Dark chocolate truffles
- Cheese board with dried fruit and nuts
FAQ
Can I make it without alcohol?
Yep! Just skip the rum. You’ll still have a delicious, creamy drink.
Can I use a dairy-free milk?
Yes, use almond milk or oat milk and coconut cream instead of heavy cream. It will be thinner but still tasty.
How long does it last?
Up to 3 days in the fridge if made with alcohol. Without alcohol, drink it within 24–48 hours.
Substitutions and Variations
- Use bourbon or brandy instead of spiced rum
- Add a pinch of ground cloves for extra spice
- Make it extra thick by adding one more egg yolk
- Top with whipped cream for a dessert-like finish
Make Ahead Tips
Make it a day ahead and chill it in the fridge. The flavors actually get better overnight. Stir or shake well before serving. You can also reheat it gently on the stove if you want it warm.
How to Make Spiced Rum Eggnog
Step 1: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until thick, pale, and creamy — about 1-2 minutes.
Step 2: Heat Milk, Cream, and Spices
In a small saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1/2 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Heat gently over medium until it’s steamy but not boiling.
Step 3: Temper the Egg Yolks
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Step 4: Cook the Mixture
Pour everything back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon — about 5 minutes. Don’t let it boil.
Step 5: Add Vanilla and Rum
Remove from heat and stir in 1/2 tsp vanilla extract and 3/4 cup spiced rum.
Step 6: Strain and Cool
Pour the eggnog through a fine mesh strainer into a clean bowl or pitcher to remove any bits. Let cool to room temp, then chill if serving cold.
Step 7: Serve and Garnish
Pour into a glass or mug. Garnish with fresh grated nutmeg and a cinnamon stick, if you like. Serve warm or chilled.
Tools Needed
- Medium saucepan
- Mixing bowl
- Whisk
- Fine mesh strainer
- Wooden spoon
- Pitcher or storage jar
Leftovers and Storage
Store in a sealed glass jar or pitcher in the fridge for up to 3 days. Shake or stir before serving. Don’t freeze — the texture won’t hold up.
Conclusion
That’s it! A cozy, creamy Spiced Rum Eggnog that’ll make your holidays feel extra festive. Whether you serve it chilled or warm, it’s always a hit. If you try it out, leave a comment and let me know how it went — and ask anything if you need help along the way.
