Christmas Cheer with a Shot of Cheer

Here’s one just for the adults. Of course you can skip the booze to make it family friendly, but why?

This eggnog is to die for.  It tastes a little like custard pie in a glass rather than sugar milk like store bought eggnog.  Not only does it make a nice holiday drink, it can also be used to make a decadent eggnog latte.  Just use the eggnog in place of milk when making a latte.

This is an excellent drink to share while waiting for your turkey to cook.



Spiked Eggnog
Prep Time
10 mins
Total Time
10 mins
Course: Beverages
Cuisine: North American
Servings: 4 glasses
Author: John Winslow
  • 4 large eggs
  • 1/3 cup granulated sugar + 1 tbsp
  • 1 cup heavy or whipping cream
  • 2 cups milk
  • 3 oz rum or bourbon I like spiced rum
  • 1 tsp vanilla or scraping from 1 vanilla bean
  • Sprinkle Nutmeg
  1. Separate egg yolks into a blender or bowl mixer. Do not discard whites. Whip yolks until they lighten in colour. This is easiest if using farm fresh eggs as they are much more yellow than store bought. Once eggs are lighter, slowly add ⅓ cup of sugar and blend until completely mixed. Add the milk, cream, liquor, and vanilla and blend thoroughly.
  2. In a separate bowl, beat the egg whites until they start to peak. Slowly add 1 tbsp of sugar and continue whipping.
  3. In a jug, whisk the egg white and sugar into the eggnog blend.
  4. Serve over ice with a sprinkle of nutmeg, or shavings of fresh nutmeg on top.
Recipe Notes

Note: This recipe calls of the use of raw eggs.  Unless you are sure of the origin of farm fresh eggs, and their lay date, you should use AAA pasteurized eggs from the grocer, or follow the instructions below for cooked eggnog.

Cooked Version:

The ingredients remain the same:

1.  In a large saucepan, slowly heat the milk, cream, and vanilla.  In a blender, beat the egg yolks and add the sugar, beating until blended.  Once the milk is warm (not hot) add the egg yolks and stir in well.  Bring to 165º. Do Not allow to come to a hard boil. It is important that the egg is not permitted to thicken or it will turn into scrambled eggs.

2.  Beat the egg whites until fluffy.  Beat in 1 tbsp of sugar.

3.  Add to the hot eggnog mixture.

4.  Pour hot mixture into a jug, adding 3 oz of liquor.  Place in refrigerator to chill.

Serve over ice with a sprinkle of nutmeg.