Chris created this Egg Nog recipe for a restaurant where he was working three years ago – and has been talking about it ever since.  Somehow, in the years since then, I never got the chance to give it a try.

So when we were chatting about our favorite Cream cocktails while recording this Wednesday’s Podcast, I made Chris promise to finally make his famous Egg Nog this year. I have to admit – it’s just as good as the stories! It’s very rich but not overpoweringly sweet. He uses quite a bit of milk to reduce the thickness and make it more drinkable, and I think he’s found just the right balance.

Homemade Spiced Egg Nog

The recipe couldn’t be easier – simply combine ingredients in order, stir together and enjoy. The hardest part is not drinking too much! (And trust me, you don’t want to over-indulge on this – that’d be a rotten hangover!)

Take a look at that!

Yes, it does taste as amazing as it looks. If you have fresh nutmeg available, definitely don’t skip the freshly grated nutmeg garnish – it adds an incredible aroma that’s worth the extra step.


Spiced Eggnog

This lighter version of the traditional egg nog uses spiced rum and milk and is absolutely delicious!
5 from 2 votes
Print Pin Rate
Course: Drinks


  • 6 each Egg Yolks
  • 1 cup Sugar
  • 4 cups 2% Milk
  • 1/2 cup Whipping Cream
  • 1 oz Vanilla Extract
  • 2 cups Spiced Rum See Recipe Notes
  • 1 pod Freshly Grated Nutmeg


  • Combine egg yolks and sugar in a large mixing bowl and beat until well incorporated.
  • Add milk, cream and vanilla extract and stir until well incorporated.
  • Add spiced rum to taste, and stir to incorporate.
  • Add freshly grated nutmeg and stir.
  • Pour contents into a glass jar and place in the fridge until you are ready to serve.

Serving the Egg Nog

  • Add the eggnog to a decorative bowl and stir before serving. Garnish with freshly grated nutmeg.


If you prefer, feel free to replace or split the spiced rum with bourbon or brandy for a less spicy eggnog.