Spiced Spiked Eggnog (Homemade Eggnog Recipe using Rum) is a flavorful cosy-warm drink that’s perfect for Holiday celebrations.
It’s filled with aromatic flavours that are sure to please anyone and everyone. Eggnog is one drink that almost screams holidays and is traditionally made using:
Some sorta spirit
Some nutmeg or cinnamon (either can be debated about 🙂
Till date, I’ve had many versions of it but I love the spiced version of Eggnog the best (you gotta try this Spiced Spiked Eggnog recipe to find out WHY).
There’s something really magical the way the spiced-rum (in this recipe) other ingredients mix to give this rich, flavorful taste.
Of Course, you can still be delighted by having the original more traditional version, but give this one a try – I PROMISE, you won’t be disappointed.
(You can also look at some of my other Quick Christmas Recipes –> Here <—
I started making this Spiced Spiked Eggnog version almost 6 yrs ago and haven’t changed anything in the recipe since then.
It’s so simple and your kitchen actually smells divine.
The slow cooking or I could say the mixing of milk with spices releases this very Holiday-ish smell.
The spices which we are using is mild and mix amazingly with each other.
If you want, you can make a dry mixture after roasting these spices and just use it next time to make any of your holiday treats.
Vegan Option: Please use plain almond/cashew milk (not coconut or soy)
As that tastes amazing with this combination.
I guess, its the nut milk that enhances and mixed well with the spices.
So, I’m making a HUGE batch of this eggnog to enjoy with friends & family this holiday.
This particular recipe needs to be consumed on the day it’s made.
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Tried Our Recipe – AWESOME!!!
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- 3 Cups Milk - I'm using full fat milk
- 1 Cup Cream
- 1 Cup Rum
- 1/2 Cup Sugar - you can use sugar substitute or honey
- 2 Eggs
- 1 Tbsp Vanilla Essence
- 1 Whole Cinnamon Stick
- 6-7 Cloves
- 5 Black Pepper Corn
- 4-5 Star Anise
- 2 Pinch of Nutmeg
- Cinnamon Powder for Sprinkling
- In a saucepan, heat milk along with all the spices, after the first boil, reduce the heat to low and cook for 6 minutes (stirring every 2 minutes).
- Now add vanilla essence, bring to a boil and turn off the heat.
- Strain the content the milk mixture.
- In a blender, add eggs, rum, sugar, milk mixture and pulse to form a smooth mix.
- Now add cream and pulse one last time.
- Transfer to serving glasses, sprinkle with some powdered cinnamon and serve fresh.
Amount Per ServingCalories 1785 Total Fat 138g Saturated Fat 49g Cholesterol 115mg Sodium 516mg Carbohydrates 173g Sugar 11g Protein 14g