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!
No ratings yet
Print Pin Rate


  • 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.