Spiced Eggnog

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This spiced eggnog is creamy, delicious and full of warm, comforting pumpkin spice fall flavors. It’s very easy to make and a million times better than the store-bought stuff.

You can make the recipe without alcohol or you can stir rum into it, the eggnog tastes great with or without it!

A small glass filled with eggnog topped with whipped cream and sprinkled with pumpkin spice.

This post was originally published on Oct. 24, 2014.

Our evenings are getting mighty cold up here in the mountains which means it’s time for eggnog! I actually used to not like this sweet, custardy drink but I discovered recently that that was only because I had never had the homemade version.

The difference between store-bought and home-cooked eggnog is enormous and it’s really delicious if you make it yourself. This cooked eggnog recipe is also very quick and easy to prepare so I highly recommend you leave the tasteless stuff on the shelf and cook up your own.

How to make spiced eggnog for four:

Ingredients needed:

All ingredients needed to make spiced eggnog.

Step 1. Start by heating up 2 cups of milk in a saucepan.

Step 2. While that’s going, add 2/3 cup granulated sugar, 1/2 teaspoon pumpkin spice and 4 egg yolks to a bowl.

A small saucepan with milk and a bowl with sugar, pumpkin spice and egg yolks.

Step 3. Start whisking the egg yolk mix.

Step 4. Keep whisking until the mix turns lighter in color and texture than when you started.

Custard base being whisked in a large bowl.

Step 5. Take some of the hot milk and whisk it into the egg mix. Add a bit more milk and repeat until all the milk is mixed in.

RECIPE NOTE: The reason why you do this step in batches is so you don’t accidentally make scrambled eggs with too much hot milk.

Step 6. Transfer the mix back into the saucepan, bring it to a low simmer and stir continuously until it is thick enough to coat the back of a spoon. Turn the heat off and let the custard cool completely.

Hot milk being poured into custard base.

Step 7. Stir in 1/2 cup heavy cream.

Step 8. Stir in 1/4 cup rum (optional).

Eggnog being stirred with a wooden spoon in a small saucepan.

How to turn this recipe into a pumpkin spice latte:

I recently figured out that this recipe (with two modifications) also makes a terrific latte.

Here’s what you do: you skip the egg yolks and mix just the milk, half of the sugar, the pumpkin spice and the heavy cream together.

Steam the mix with the steam wand of your espresso machine, pull one shot of espresso for each drink and mix it in.

It will taste like a Starbucks PSL!

How to serve spiced eggnog:

I recommend you serve the eggnog along with these delicious Pumpkin Spice Hazelnut Cookies:

Maple leaf-shaped glazed cookies and hazelnuts on a wooden table.

More delicious fall dessert recipes:

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A small glass filled with eggnog topped with whipped cream and sprinkled with pumpkin spice.
Print Recipe
5 from 2 votes

Spiced Eggnog

This spiced eggnog is creamy, delicious and full of pumpkin spice fall flavor. So much better than the store-bought stuff!
Cook Time15 mins
Cool Time30 mins
Total Time45 mins
Course: Drinks
Cuisine: American
Keyword: spiced eggnog
Servings: 4
Calories: 430kcal


  • 2 cups milk
  • 2/3 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice, plus more for garnish
  • 4 egg yolks
  • 1/2 cup heavy cream
  • 1/4 cup rum, optional
  • whipped cream, optional


  • Heat the milk to a low simmer in a saucepan.
  • While the milk is heating up, whisk sugar, spice and egg yolks until they are lighter in color and texture than they were when you started.
  • Take about 1/4 cup of the hot milk and quickly whisk it into the sugar/egg mix.*
  • Repeat previous step two more times.
  • Transfer the milk/egg mix into the saucepan.
  • Stirring continuously with a wooden spoon, bring the custard to a low simmer and keep simmering until it is thick enough to just coat the back of the spoon.
  • Let the custard cool completely.
  • Stir in the cream and the rum (if using).
  • Serve cold, with whipped cream and pumpkin spice sprinkled on top.


*You do this step in batches to avoid scrambling the egg.


Calories: 430kcal

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A small glass filled with eggnog topped with whipped cream and sprinkled with pumpkin spice.
This entry was posted in Drinks.


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