Spiked Eggnog With Brandy, Bourbon, or Rum

Eggnog With Brandy, Bourbon, or Rum recipe, eggnog in a clear cup on a white marble counter

The Spruce / Julia Hartbeck

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Chill: 4 hrs
  • Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
142 Calories
5g Fat
10g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 142
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 80mg 27%
Sodium 87mg 4%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 0%
Total Sugars 10g
Protein 4g
Vitamin C 0mg 0%
Calcium 82mg 6%
Iron 0mg 2%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A glass of chilled eggnog, with the right hit of booze and sweetness, is a cherished holiday drink. Served with small appetizers rather than with dinner, spiked eggnog can also double as an adult dessert or as a side beverage to serve with sweet treats. For our eggnog, we chose the warmth of brandy, but bourbon or rum can be used instead.

Our eggnog has a luxurious consistency that pairs perfectly with brandy, bourbon, or dark rum. Since it contains alcohol, not everyone will be able to enjoy it, but a pitcher of non-alcoholic eggnog is equally delicious. For egg or dairy allergies, prepare a non-alcoholic vegan version that also caters to kids.

Although most eggnog recipes keep the eggs uncooked, our version cooks them gently to kill any potentially harmful bacteria. Other recipes call for pasteurized raw eggs when the eggnog isn't cooked, but always ask beforehand if you can't or shouldn't eat raw eggs.

Keep this rich and creamy eggnog recipe on hand all through the holidays. Easy to make, it can be made ahead of time to chill overnight or to make your party planning easier; just whip a little cream and fold it in just before serving. Our creamy eggnog makes wonderful pies, cheesecakes, and other eggnog-infused dishes.


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  • 6 large large eggs

  • 2 egg yolks

  • 1/2 cup sugar

  • 1/4 teaspoon salt

  • 4 cups whole milk

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon freshly grated nutmeg

  • 1/2 to 1 1/2 cups brandy (or bourbon or dark rum)

  • 1/4 cup heavy cream

  • Garnish:

    1 teaspoon grated nutmeg

Steps to Make It

  1. Gather the ingredients.

    Eggnog ingredients, eggs, egg yolks, sugar, salt, milk, brandy, vanilla, nutmeg, heavy cream

    The Spruce / Julia Hartbeck

  2. Into a 4-quart saucepan add the eggs, egg yolks, sugar, and salt. Whisk well until combined.

    eggs, egg yolks, sugar, and salt mixture in a sauce pan with a whisk, on a white marble counter

    The Spruce / Julia Hartbeck

  3. Pour the milk in a slow and steady stream until completely incorporated. Vigorously whisk the mixture.

    Pouring milk into an egg mixture in a sauce pan, using a whisk

    The Spruce / Julia Hartbeck

  4. Place the saucepan on the stove on the lowest possible heat setting. Stir the mixture continuously until an instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.​

    egg and milk mixture, white mixture in a sauce pan on a burner, the back of a wooden spoon is covered in the thick mixture

    The Spruce / Julia Hartbeck

  5. Strain the mixture through a fine sieve into a large bowl to remove any small bits of cooked egg.

    yellow mixture in a beige bowl on a white marble counter

    The Spruce / Julia Hartbeck

  6. Add the desired amount of brandy, bourbon, or dark rum, plus the vanilla extract and nutmeg. Start with the 1/2 cup of liquor, taste, and add more if you'd like. Stir well. Remember that adding more liquor also means that the eggnog will be thinner in texture, and also stronger in taste.

    egg custard mixture with brandy and nutmeg

    The Spruce / Julia Hartbeck

  7. Pour the eggnog into a glass pitcher and cover with a lid or plastic wrap. Refrigerate the egg custard mixture until well chilled, for at least 4 hours.

    eggnog mixture in a glass pitcher, wrapped in plastic wrap

    The Spruce / Julia Hartbeck

  8. When ready to serve, pour the cold heavy cream into a bowl and whip until it forms soft peaks.

    heavy cream in a white bowl, whipped with a whisk

    The Spruce / Julia Hartbeck

  9. Fold the whipped cream into the cold custard mixture until combined. Mix carefully so that you don't deflate the cream.

    eggnog in a glass pitcher, whipped heavy cream and a metal spoon in a white bowl

    The Spruce / Julia Hartbeck

  10. Serve in chilled cups or glasses and garnish with an additional sprinkle of nutmeg.

    eggnog in a class cup with a nutmeg sprinkled on top

    The Spruce / Julia Hartbeck

  11. Enjoy!

How to Store Eggnog

The eggnog can be refrigerated for up to three days, either prior to your gathering, or after you've made it.

For a More Potent Eggnog

If you would like more potent eggnog and want to add more liquor, you will need to make a minor adjustment to maintain the right consistency:

  • If you increase the liquor amount to 1 cup, it's recommended that you increase the heavy cream amount to 3/4 cup.

How Strong Is a Cup of Spiked Eggnog?

The strength of a cup of this spiked eggnog depends on how much of rum, brandy, or bourbon you're using. A 6-ounce serving of this recipe that uses a total of 8 ounces of brandy weighs in around 8.8 percent ABV (17.6 proof). Because rum and whiskey have similar alcohol content as brandy, the strength will be similar for a 6-ounce serving that used one of those two liquors.