Spiked Eggnog

Spiked Eggnog
Photo Credits: Anna Smith via www.annaelizabethevents.com

Eggnog, also known as egg milk punch, is a chilled, sweetened, dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs and spirits such as brandy, rum or bourbon. This version of the eggnog is Anna’s twist to the traditional, homemade spiked eggnog that’ll make your guests feel happy, festive, and definitely drunk.


  • Whiskey or Rum
  • Egg Yolks                                       6 large
  • Granulated Sugar                          1/2 cup
  • Heavy Cream                                 1 cup
  • Milk                                               2 cups
  • Nutmeg, freshly grated                  1-1/2 teaspoons
  • Salt                                               Pinch
  • Vanilla Extract                               1/4 teaspoon
  • Cinnamon Sticks
  • Cardamom Stars

Equipment Needed


  1. Whisk together the egg yolks and sugar in a medium bowl until light and creamy.
  2. Bring the cream, milk, nutmeg and salt to a bare simmer in a saucepan, stirring often.
  3. Slowly ladle in 1/2 cup of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
  4. Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly until hot.
  5. Remove from the heat and stir in vanilla extract.
  6. Let the eggnog cool on stove top. When done, pour it into the jumbo ice tray to fill.
  7. Transfer the remaining eggnog to a bowl or pitcher. Cover both the jumbo ice tray and bowl or pitcher tightly with plastic wrap.
  8. Place the filled jumbo ice tray in the freezer overnight. Place the remaining eggnog bowl or pitcher in the refrigerator overnight.
  9. Once eggnog ice cubes are frozen through, you can begin assembling the cocktail. For this, place one frozen eggnog cube each into a cocktail glass.
  10. Measure whiskey or rum into 1 shot glass or approximately 1.5 fluid ounces; pour over frozen eggnog in cocktail glass.
  11. Pour leftover chilled eggnog to fill about 3/4 of the glass. Stir cocktail gently to combine.
  12. Garnish the cocktail with cinnamon stick, cardamom star, and a sprinkle of grated nutmeg. Serve chilled!

Tip: If you don’t want the cocktail as strong, just add less whiskey and more homemade eggnog to fill in around the frozen cube.

Preparation Time: 50 minutes (excluding freezing / refrigeration time)

Serves: 5 – 6 cocktails

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