This homemade spiced eggnog is cool, smooth, very creamy and full of delicious pumpkin pie spice fall flavors. It's easy to make and a million times better than anything you get at the store. You can make the recipe without alcohol or you can stir dark rum or Bourbon into it. It will taste great either way!
Recipe ingredients and notes:
This recipe is made with all the traditional eggnog ingredients plus pumpkin pie spice.
- You can use Bourbon or rum for this recipe. Bourbon adds a smooth and complex flavor and its characteristic oak and vanilla notes come through very well in eggnog. Rum tastes a little sharper and cleaner, in my opinion.
- Dark rum is best for this recipe but if you only have light rum available, you can use that too.
- Use ⅔ cup sugar if you're adding alcohol. Use only ½ cup sugar if you're making the non-alcoholic version.
- Pumpkin pie spice (sometimes also called pumpkin spice) is the perfect spice blend for eggnog, in my opinion. It adds the classic cinnamon, nutmeg, clove and allspice Holiday flavors but has additional depth from ginger and mace.
Photos of the recipe process:
- Heat milk in a saucepan.
- While the milk is heating, add sugar, pumpkin pie spice and egg yolks to a bowl.
- Start whisking the egg yolk mix.
- Keep whisking until the mix turns lighter in color and texture than when you started.
- Pour about ¼ cup of the hot milk into the egg mix and whisk it in. Add a bit more milk and repeat until all the milk is mixed in.
- Transfer the mix back into the saucepan. Bring to a low simmer and stir continuously until it is thick enough to coat the back of a spoon. Turn the heat off, let the custard cool completely, then stir in heavy cream. Stir in rum or Bourbon (optional). Chill in the fridge until you're ready to serve it.
How to serve it:
Serve this eggnog cold as a dessert drink. It is rich, creamy and sweet and works well as a stand alone dessert.
Full Recipe
Spiced Eggnog
Smooth, creamy and full of pumpkin spice fall flavors, this spiced eggnog makes the perfect Holiday drink.
Equipment:
Ingredients:
Method:
- Heat the milk to a low simmer in a saucepan.2 cups milk
- While the milk is heating up, whisk sugar, spice and egg yolks together in a large bowl. Keep whisking until the mix is lighter in color and texture than it was when you started.⅔ cup granulated sugar (use only ½ cup if you're making the non-alcoholic version), ½ teaspoon pumpkin pie spice, 4 large egg yolks
- Take about ¼ cup of the hot milk and quickly whisk it into the sugar/egg mix.
- Repeat the previous step a few more times until all the milk is mixed in.*
- Transfer the mix back into the saucepan.
- Stirring continuously, bring the mix to a low simmer. Keep simmering until it is thick enough to just coat the back of a spoon.
- Let cool completely.
- Stir in the cream and the rum or the Bourbon (if using). Chill and store in the refrigerator. Serve cold.½ cup heavy cream, ¼ cup dark rum or Bourbon (optional)
Recipe notes:
*You have to do this step in batches to avoid scrambling the egg.
Storage: You can store the eggnog covered in the refrigerator for one day.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More fall recipes with pumpkin pie spice:
- For a delicious, fall-flavored breakfast make this spiced banana bread recipe.
- This classic Irish coffee is topped with a delicious pumpkin spice whipped cream.
Jay says
Love this recipe! Easy to make, and very tasty. I double the booze and stick with 1/2c of sugar. Brandy is also very tasty, even though it's not mentioned. I also prefer apple pie spice over pumpkin spice.
Nicole B. says
So happy to hear you liked it, Jay! :)