Cooked Eggnog – Creamy Spiced Holiday Cocktail
A rich, custard-style Cooked Eggnog made with rum, cream, and fresh nutmeg. This cozy, spiced classic brings warmth and cheer to any winter gathering — smooth, safe, and irresistibly festive.
The Creamiest Way to Celebrate the Season
This cooked eggnog delivers that nostalgic holiday flavor in a silky, custard-like sip. Gently heated to perfection, it’s both food-safe and luxuriously rich — a perfect companion for chilly nights or festive brunches.
Background
Eggnog traces back to medieval posset, a warm milk punch served to toast good fortune. Over time, the recipe crossed the Atlantic and gained a spirited twist from Caribbean rum. Today, this cooked version keeps the tradition alive while ensuring safety and a smoother texture.
What You’ll Need
Ingredients
- Eggs – create a rich, velvety base.
- Sugar – balances creaminess with sweetness.
- Milk – lightens the custard body.
- Heavy Cream – adds indulgent smoothness.
- Rum – provides warmth and holiday depth.
- Vanilla Extract – ties the flavors together.
- Nutmeg – signature spice that crowns every cup.
Equipment
Saucepan, whisk, wooden spoon, fine-mesh sieve, thermometer, and Irish coffee cups or clear mugs.
Why You’ll Love It
Custard-Smooth and Comforting
Cooking the eggs gently transforms this into a safe, luscious treat without losing its classic spirit. The flavor is deep, spiced, and balanced — perfect for sharing or sipping solo.
Substitutions & Variations
- Spirit swaps: Try bourbon or brandy for richer depth.
- Dairy-free: Use oat or almond milk plus coconut cream.
- Lighter sweetness: Reduce sugar to ¾ cup or replace part with maple syrup.
- Zero-proof: Skip the rum and add extra vanilla for family gatherings.
Helpful Tips
- Chill at least 4 hours for the best body and flavor.
- Serve with a sprinkle of freshly grated nutmeg.
- Pair with gingerbread, fruitcake, or spiced nuts.
- Batch ahead — it keeps 2–3 days refrigerated.
Cooked Eggnog Recipe
Type of Glass
Irish Coffee Cup
Ingredients
- 6 large
- 3/4 cup
- 2 cups
- 1 cup Heavy Cream
- 1/2 cup
- 1 tsp. Vanilla Extract
- Nutmeg
Directions
- In a large bowl, beat the Eggs with the Sugar until smooth and well blended.
- In a saucepan, heat the Milk and a pinch of Nutmeg over medium heat until it's just about to boil. Do not let it boil.
- Gradually add the hot milk to the egg mixture, a little at a time, whisking continuously to prevent the eggs from cooking too quickly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon (about 3–5 minutes). Use a thermometer to ensure the mixture reaches 160°F (71°C) for safety. Do not allow it to boil.
- Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the Heavy Cream, then add the Rum and Vanilla Extract.
- Let the eggnog cool to room temperature, then refrigerate until thoroughly chilled.
- Before serving, stir gently and garnish each cup with freshly grated Nutmeg.
Classic holiday comfort, cooked to creamy perfection.
