Eggnog is an absolute Christmas classic, with or without alcohol. And, this one has a twist of caramel. Made from scratch, this homemade caramel eggnog has the perfect balance of rich, creamy, frosty, and sweet.
Table of Content
When I worked for Singapore Airlines, I would often be away from home for Christmas. And, being away means you miss a few things like Christmas eggnog that mom would make when you come from midnight mass.
Eggnog is milk, cream, eggs, sugar, and alcohol. And, while it is traditionally made during Christmas, it can also be made any time of the year.
My mom always made the classic eggnog, with a sprinkle of nutmeg and cinnamon. But, she would add apple juice for the kids instead of alcohol. And, sometimes, she'd even make the eggless eggnog for those friends who cannot have eggs.
About this recipe
This recipe is very simple and easy to make. I am using homemade caramel sauce, which takes just 5 minutes to make. And yet, you can also use store-bought caramel sauce.
Also, the brown sugar adds a high of molasses which enhances the flavor from the caramel sauce. While the cream adds thickness to the drink, and the whipped egg whites make it light and airy. In addition, I am using brandy. But, rum works just as well.
Traditionally, whipped raw egg whites where added to the eggnog. But, due to the fear of salmonella we avoid raw eggs these days. So, my eggnog recipes do not use raw eggs. And, instead, I use the cooked egg method. Therefore, you can drink this eggnog without any fear of salmonella.
Ingredients and substitutes
- Egg yolks - The color of the egg yolks will determine the color of the eggnog.
- Whole milk - I use 3% milk. You can use almond milk, soy, or coconut milk instead of regular milk.
- Cream - This is whipping cream and it has 32 to 38% fat. This adds richness to the eggnog.
- Cornstarch - Traditionally, cornstarch is not used. But, I think it helps stabilize the eggs and prevents it from curdling. And, it also helps add a bit of thickness to the eggnog.
- Alcohol - I use good quality rum and brandy. I love using cherry brandy too. If you find that the eggnog mixture is too thick, replace the alcohol with apple juice.
Step by step instructions
- In a saucepan over medium heat combine milk, cinnamon, nutmeg, and vanilla. Bring to an almost boil.
- Add half the caramel sauce to the hot milk - save the other half for the glasses. Stir well.
- In a separate bowl, add the egg yolks, cornstarch, and sugar. Combine well with a whisk until light and foamy.
- Slowly add hot milk to the egg yolk mixture, stirring continuously with a whisk.
- Pour the mixture back into the saucepan and cook on low simmer stirring continuously.
- Let the mixture thicken until it coats the back of the spoon (just for reference about 160 °F)
- Remove from heat and add the fresh cream and alcohol
- Pour in a jug and chill for a few hours.
Whip egg whites (optional)
- Place egg whites with 2 tablespoon sugar in the bowl of a stand mixer over a double boiler on medium heat
- Whisk continuously until sugar has melted - remove from heat and back on the stand.
- Whip the egg whites until soft peaks.
- Gently fold the whipped eggs into the cooled eggnog mixture
- Return to the fridge to chill completely.
Serve
- Using a spoon, smear caramel sauce around the inside of the glass.
- Next, brush the rim of the glass with caramel and dip it in the brown sugar. Do this to all glasses.
- Then, pour eggnog into each glass. (you can also top it with a whipped cream swirl)
- Lastly, sprinkle with more cinnamon and freshly grated nutmeg.
- Enjoy!
Frequently asked questions
This eggnog will keep in the fridge for 3 to 4 days because we use the cooked egg method.
Rum, brandy, or bourbon are very commonly used in classic eggnogs. You can omit the alcohol or you can substitute it with the same amount of apple juice.
Firstly, eggnog is not just a drink. In fact, you can add it as a flavor to so many things. For example, try:
Eggnog Yule Log Cake,
Eggnog Cupcakes with Eggnog Buttercream
It is believed that the alcohol in the eggnog kills any salmonella. However, my eggnog recipes do not use raw eggs. In fact, I use the cooked egg method. So, you can drink this eggnog without any fear of salmonella.
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Printable Recipe
Homemade Caramel Eggnog
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (500 ml) Whole Milk
- 1 cup (250 ml) Fresh cream
- ⅓ cup (80 ml) Rum or Brandy (optional)
- 6 Egg yolks (large)
- ¼ cup (50 g) Brown sugar
- 1 teaspoon Cornstarch
- 1 tsp Vanilla Extract
- ¼ teaspoon Nutmeg (fresh grated + more for garnish)
- ¼ tsp Cinnamon powder (+ more for garnish)
- 3 Egg whites (optional)
- ½ cup (120 ml) Caramel Sauce
- 2 tablespoon Brown sugar (for glass rims (optional) )
Instructions
- In a saucepan over medium heat combine milk, cinnamon, nutmeg, and vanilla. Bring to an almost boil.
- Add half the caramel sauce to the hot milk - save the other half for the glasses. Stir well.
- Slowly add hot milk to the egg yolk mixture, stirring continuously with a whisk.
- Pour the mixture back into the saucepan and cook on low simmer stirring continuously.
- Let the mixture thicken until it coats the back of the spoon (just for reference about 160 °F)
- Remove from heat and add the fresh cream and alcohol
- Pour in a jug and chill for a few hours.
Whip Egg whites (optional) read notes.
- Place egg whites with 2 tablespoon sugar in the bowl of a stand mixer over a double boiler on medium heat
- Whisk continuously until sugar has melted - remove from heat and back on the stand.
- Whip the egg whites until soft peaks.
- Gently fold the whipped eggs into the cooled eggnog mixture
- Return to the fridge to chill completely.
Serve
Recipe Notes & Tips
- Warm or chilled - I have had both a well-chilled glass of eggnog as well as a warm spiced-eggnog on a cold Christmas night. It's hard for me to pick between the two.
- Spiked or not spiked - there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn't eggnog if I didn't add the alcohol in there. These days, it's usually not spiked, so the whole family can have the same drink. But Again if you have friends over - go ahead and add some liquor. It's an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked - This is always a controversy. I remember when my grandmother made eggnog she didn't cook it. Back in those days, they weren't afraid of raw eggs, but these days we can't think of drinking uncooked eggs. For me, it's always cooked eggnog. My mom did the same.
- Fresh or fermented - Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It's softer and smoother on the palette. I remember my grandmother's excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy - Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, coconut milk and use coconut whipped cream. In fact, one of my absolute favorites eggnog cocktail among friends was my tropical eggnog - It used coconut milk, pineapple juice, and coconut cream with Malibu.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
nicole (thespicetrain.com)
This looks absolutely delightful, love the addition of caramel sauce! Thank you for sharing and a very happy New Year to you! 🙂
Veena Azmanov
Thank you so much Nicole
Meagan @ Mommy Travels
I love the idea of using cherry brandy. I have to make this now, just see if it tastes like what envision it tasting list!
Veena Azmanov
Thank you, Meagan. I love cherry brandy too.
Ruchi
I will follow your advice and make two batches of this eggnog, One with alcohol and without!
Veena Azmanov
Thank you, Ruchi.
Deborah
Beautiful pictures! The drink looks fabulous. I don't do egg. I'm wondering if I can substitute anything????
Veena Azmanov
Hey Deborah. I do make an eggless eggnog and I will share it with you soon. It's made with cornstarch instead. I hope you can wait. Thank you
Catalina
This couldn't look any more perfect for Christmas! I need to try your recipe! I love the addition of caramel!
Veena Azmanov
Thank you, Catalina. Yes, this is perfect for Christmas