Homemade Eggnog Cocktail

A classic holiday treat, this easy homemade eggnog cocktail is thick, rich and flavorful – everything a good eggnog should be! While we love to toast in the new year with this Cranberry Processo Punch, this boozy eggnog drink is our favorite for Christmas.

Homemade Eggnog Cocktail Recipe

A delicious eggnog cocktail includes some good quality rum. Perfect for sipping with friends or while curled up in front of a fireplace with cozy socks and a blanket draped over your lap.

Once you’ve tried homemade eggnog, you won’t believe how much better it is than store-bought.

Tips for Eggnog Cocktails

• For those concerned about raw eggs, this is a cooked eggnog. The yolks and cream are cooked through, but the whites are incorporated while fluffy and cold. You could potentially leave out the whites but the texture will be thicker and the taste will be less balanced with a stronger egg taste.
• Using pasteurized eggs and ensuring that the egg whites don’t come into contact with the outer shell are your best bets to prevent any issues with the raw egg whites.
• Egg substitute will not work for this recipe.

Ingredients to Make an Eggnog Cocktail

• 4 eggs, separated
• 1/3 cup sugar plus 1 Tablespoon
• 2 cups milk
• 1 cup heavy cream (35%)
• 1 teaspoon nutmeg
• 4-6 oz rum, to taste

Kitchen Tools You May Find Helpful:

• Stand mixer
• Measuring cups and spoons
• Saucepan
• Whisk
• Liquid measure
• Candy thermometer

How to Make an Eggnog Cocktail

Spiked eggnog is a delicious addition to any adult holiday gathering. and they’re easy to make. You can serve these cocktails warm or cold.

1. Separate the eggs and place each in large bowls. Set the egg whites aside.
2. In a large saucepan, combine the milk, cream, and nutmeg. Bring to a boil over medium-high heat.
3. While the cream is coming to a boil, beat the egg yolks until light in color.
4. Add the 1/3 cup of sugar to the beaten yolks and beat for 3 minutes.
5. Once cream comes to a boil remove it from heat. Slowly drizzle the egg yolk mixture into the hot cream whisking constantly. Adding the eggs slowly and whisking briskly will keep the eggs from scrambling like they would if you added them all at once! This is called “tempering the eggs”. Continue slowly drizzling and whisking until completely combined.
6. Pour the mixture back into the saucepan and return to heat. Cook through until you reach an internal temperature of 165F.
7. Remove the eggnog mixture to the fridge. (I placed back in the bowl and left uncovered.)
8. While the eggnog is cooling, beat the egg whites with 1 Tablespoon sugar until soft peaks form, about 4-6 minutes.
9. When the eggnog mixture is well chilled, whisk in the egg whites.
10. To ensure even distribution of the rum, I prefer to add 1 oz to each mug and give a decent stir.

What to serve with our eggnog drink

This homemade eggnog cocktail is unparalleled and reigns supreme over all other holiday cocktails.

• Serve up some of this delicious eggnog with any of our Christmas cookies. Our favorites include Grandma’s sugar cookies, classic peanut butter cookies, and these chewy Snickerdoodles.
• More festive cookies include our Chocolate Crinkles, thumbprints, and our anisette cookies.
• For a classic holiday candy, we have this Saltine Toffee and my Peanut Brittle.
• But dessert isn’t the only thing you can pair with your eggnog cocktail. We have tons of great appetizers like these deviled eggs, bacon wrapped Lil’ Smokies and baked brie.
• Check out all of our cookie recipes and appetizer recipes for more ideas.
• Sweet melon Midori, white rum, and lemon-lime soda mix together to create this fun and colorful grinch cocktail.

Notes from Jennifer

Before this year, I had never had real eggnog. You know, the from-scratch, homemade, authentic kind – not the kind that you get in a carton.

I like store-bought eggnog. I’ve even incorporated it into several of my favorite recipes, like my Fluffy Eggnog Cake with Eggnog Buttercream or my 10-minute Eggnog Pancakes – but homemade eggnog is in a category all by itself. It’s almost like sipping on an old fashioned egg cream, or a custard milkshake with a good dose of holiday spice.

Homemade Eggnog Cocktail

Homemade Eggnog Cocktail is thick, rich and flavorful - made with eggs, sugar, milk, cream, rum, and nutmeg. A delicious addition to your holiday party.

5 from 7 votes

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Course: Cocktails

Cuisine: American

Servings: 4 cocktails

1 hour hr 35 minutes mins

Calories: 510

Author: Amanda Davis

Ingredients

• ▢ 4 large eggs separated
• ▢ ⅓ cup sugar plus 1 Tablespoon
• ▢ 2 cups milk
• ▢ 1 cup heavy cream 35%
• ▢ 1 teaspoon nutmeg
• ▢ 5 oz rum to taste

Things You'll Need

• ▢
  Stand mixer
• ▢
  Measuring cups and spoons
• ▢
  Saucepan
• ▢
  Whisk
• ▢
  Liquid measure
• ▢
  Candy thermometer

Before You Begin

• For those concerned about raw eggs, this is a cooked eggnog. The yolks and cream are cooked through, but the whites are incorporated while fluffy and cold. You could potentially leave out the whites but the texture will be thicker and the taste will be less balanced with a stronger egg taste.
• Using pasteurized eggs and ensuring that the egg whites don't come into contact with the outer shell are your best bets to prevent any issues with the raw egg whites.
• Egg substitute will not work for this recipe.

Instructions

• Separate the eggs and place each in large bowls. Set the egg whites aside.
• In a large saucepan, combine the milk, cream and nutmeg. Bring to a boil over medium-high heat.
• While the cream is coming to a boil, beat the egg yolks until light in color.
• Add the 1/3 cup of sugar to the beaten yolks and beat for 3 minutes.
• Once cream comes to a boil remove it from heat. Slowly drizzle the egg yolk mixture into the hot cream whisking constantly. Adding the eggs slowly and whisking briskly will keep the eggs from scrambling like they would if you added them all at once! This is called "tempering the eggs". Continue slowly drizzling and whisking until completely combined. 
• Pour the mixture back into the saucepan and return to heat.
• Cook through until you reach an internal temperature of 165F.
• Remove the eggnog mixture to the fridge. (I placed back in the bowl and left uncovered.)
• While the eggnog is cooling, beat the egg whites with 1 Tablespoon sugar until soft peaks form, about 4-6 minutes.
• When the eggnog mixture is well chilled, whisk in the egg whites.
• To ensure even distribution of the rum, I prefer to add 1 oz to each mug and give a decent stir.
• Serve warm or cold.

 

Nutrition

Serving: 1cocktail (about 1 cup) | Calories: 510cal | Carbohydrates: 25g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 305mg | Sodium: 156mg | Potassium: 284mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1378IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 1mg

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