Classic Spiced Eggnog with a Twist

The aroma of cinnamon and nutmeg always signals the start of the holidays in our Texas home. There’s just something so comforting about that warm, spiced scent filling the air. And nothing captures that holiday spirit quite like a creamy, homemade eggnog. I’ve been making this particular spiced eggnog recipe for years, tweaking it here and there, until I landed on what I believe is the perfect balance of richness and spice. It’s a tradition my kids look forward to every December. This recipe adds a little twist that elevates the classic flavor. Trust me, one sip, and you’ll be hooked. This recipe delivers a truly special eggnog that you’ll be proud to share with your loved ones, creating memories that will last for years to come.

Why This Recipe Works

As a busy mom, I totally understand the need for recipes that are both delicious and manageable. This spiced eggnog recipe ticks all the boxes! It’s a great recipe because:

• It’s surprisingly simple: Forget complicated methods. This recipe uses ingredients and techniques that are easy to follow, even for beginner cooks.
• It can be made ahead: Holiday planning can be stressful. This eggnog can be made a day or two in advance, freeing you up to focus on other things.
• It’s endlessly customizable: Whether you prefer a non-alcoholic version or want to experiment with different spices, this recipe is a great starting point.

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup bourbon (optional, or substitute with apple cider for a non-alcoholic version)
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• Pinch of salt
• Whipped cream and extra nutmeg for garnish (optional)

Ingredient Notes

Egg Yolks: Fresh, high-quality eggs are key. The yolks are what give eggnog its signature richness and creamy texture.

Bourbon: If you’re using bourbon, choose one you enjoy drinking. The flavor will definitely come through. For a non-alcoholic version, apple cider adds a lovely depth.

Spices: Freshly ground nutmeg makes a huge difference! If possible, grate it yourself for the best flavor. Pre-ground spices will also work, but might not have the same intensity.

Vanilla Bean: The vanilla bean adds a depth of flavor that extract can’t quite match. If you can’t find one, vanilla extract is a fine substitute.

Step-by-Step Instructions

Step 1: Whisk the Egg Yolks and Sugar

In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is pale yellow and slightly thickened. This usually takes about 2-3 minutes. You want the sugar to dissolve into the yolks, creating a smooth base for your eggnog.

Step 2: Heat the Milk and Cream

In a medium saucepan, combine the whole milk, heavy cream, cinnamon, cloves, ginger, salt, and the split vanilla bean (or vanilla extract). Heat over medium heat, stirring occasionally, until the mixture is steaming gently but not boiling. You should see small bubbles forming around the edges of the pan. Be careful not to scald the milk.

Step 3: Temper the Egg YolksThis is a crucial step to prevent the egg yolks from scrambling. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This will gradually raise the temperature of the yolks. Repeat with another 1/2 cup of the milk mixture.

Step 4: Combine and Cook

Pour the warmed egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This usually takes about 5-7 minutes. The mixture should be thick enough that you can run your finger across the back of the spoon and the line holds its shape. Be careful not to overheat the mixture, or the eggs will scramble.

Step 5: Stir in Bourbon and Nutmeg

Remove the saucepan from the heat and stir in the bourbon (if using) and ground nutmeg. If you used a vanilla bean, remove it at this stage. Let the eggnog cool slightly before transferring it to a pitcher or container.

Step 6: Chill and Serve

Cover the eggnog and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Before serving, stir the eggnog well. Serve chilled, garnished with whipped cream and a sprinkle of extra nutmeg, if desired. Enjoy!

Expert Tips from My Kitchen

• Don’t skip the tempering step! This is essential for preventing scrambled eggs and ensuring a smooth, creamy eggnog.
• Use a thermometer: If you’re unsure about the thickness, use a thermometer. The eggnog should reach about 160°F (71°C).
• Spice it up (or down): Adjust the spices to your liking. If you prefer a more intense flavor, add a pinch more of cinnamon, cloves, or ginger.
• Make it kid-friendly: For a non-alcoholic version, substitute the bourbon with apple cider or extra milk. You can also add a dash of vanilla extract for added flavor.
• Get ahead of the game: This eggnog can be made up to 2 days in advance. Just store it in an airtight container in the refrigerator.
• Garnish with flair: A dollop of whipped cream and a sprinkle of nutmeg are classic garnishes, but feel free to get creative! A cinnamon stick or a few star anise pods would also add a festive touch.
• Watch the heat: Cooking the eggnog over too high of heat will cause the eggs to curdle. Low and slow is the way to go!

Storage & Meal Prep

Storage: Store leftover eggnog in an airtight container in the refrigerator. It will keep for up to 3-4 days.

Freezing: Freezing eggnog isn’t recommended, as the texture can change and become grainy when thawed.

Make-Ahead: As mentioned, this eggnog is perfect for making ahead! Prepare it 1-2 days in advance and store it in the refrigerator. The flavors will actually deepen and improve over time.

Substitutions & Variations

Dairy-Free: Substitute the whole milk and heavy cream with coconut milk or almond milk. Keep in mind that this will change the flavor and texture slightly.

Gluten-Free: This recipe is naturally gluten-free, so no substitutions are needed!

Spice Variations: Experiment with other spices, such as cardamom, star anise, or even a pinch of chili powder for a little kick.

Boozy Boost: Try using different types of alcohol, such as rum, brandy, or cognac, in place of the bourbon.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I highly recommend it. Making the eggnog a day or two in advance allows the flavors to meld and deepen, resulting in an even more delicious drink.

How do I know when the eggnog is thick enough?

The eggnog is ready when it’s thick enough to coat the back of a spoon. You should be able to run your finger across the back of the spoon and the line will hold its shape. A thermometer should read around 160°F (71°C).

Can I make this without alcohol?

Of course! Simply omit the bourbon or substitute it with apple cider or extra milk. A dash of vanilla extract can also add a nice depth of flavor.

How long will the eggnog last in the refrigerator?

Stored properly in an airtight container, your homemade eggnog will last for about 3-4 days in the refrigerator.

Is this recipe kid-friendly?

Yes, it is! Just make sure to omit the alcohol. Kids love the creamy texture and warm spices. You can even let them help with stirring and garnishing.

Can I use pre-ground spices?

While freshly ground spices are ideal for the most intense flavor, pre-ground spices will work in a pinch. Just be sure to check the expiration date to ensure they’re still fresh.

What can I do if my eggnog is too thick?

If your eggnog becomes too thick, simply whisk in a little extra milk or cream until it reaches your desired consistency.

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