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 or Bourbon into it, the eggnog tastes great either way!
It won’t be long before the evenings are getting chilly again, which means it will soon be time for eggnog! I actually used to not like eggnog but 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.
*Ingredient Note: Instead of rum, you can also use Bourbon for this recipe.
How to make it:
Step 1. Start by heating up 2 cups of milk in a saucepan.
Step 2. While the milk is heating, add granulated sugar*, 1/2 teaspoon pumpkin spice and 4 egg yolks to a bowl.
*RECIPE NOTE: Use 2/3 cup sugar if you’re making the alcoholic version and use only 1/2 cup sugar if you’re making the eggnog without the alcohol.
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.
Step 5.* Pour about 1/4 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.
*RECIPE NOTE: You want to do this step in batches 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.
Step 7. Stir in 1/2 cup heavy cream.
Step 8. Stir in 1/4 cup rum or Bourbon (optional). Transfer to the fridge until you’re ready to serve it.
Do you drink eggnog hot or cold?
Eggnog is served cold. After making it, let it cool to room temperature, then store it in the fridge.
How to turn this recipe into a pumpkin spice latte:
It turns 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!
If you’re looking for a nice fall treat to go along with this eggnog, I recommend these delicious Pumpkin Spice Hazelnut Cookies.
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!
- 2 cups milk
- ⅔ cup granulated sugar (use only ½ cup if you're making the non-alcoholic version)
- ½ teaspoon pumpkin pie spice, plus more for garnish
- 4 egg yolks
- ½ cup heavy cream
- ¼ cup rum or Bourbon, 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 or the Bourbon (if using). Store in the refrigerator.
- Serve cold, with whipped cream and pumpkin spice sprinkled on top.