Spiked Eggnog With Brandy, Bourbon, or Rum
A safe, homemade eggnog features gently cooked eggs, perfect for a customizable boozy holiday beverage.
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Instructions
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Combine eggs, egg yolks, sugar, and salt in a 4-quart saucepan, then whisk in milk until fully incorporated.
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Cook the mixture over the lowest heat, stirring constantly, until it reaches 160 F and coats a spoon (approx. 25-30 minutes).
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Strain the cooked mixture through a fine sieve into a large bowl.
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Stir in preferred liquor (brandy, bourbon, or dark rum), vanilla extract, and nutmeg, adjusting liquor to taste.
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Cover and refrigerate for at least 4 hours until thoroughly chilled.
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Before serving, whip cold heavy cream to soft peaks and gently fold it into the chilled custard.
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Serve in chilled cups, garnished with additional nutmeg.