I’ve always wanted to make eggnog from scratch but was a little intimidated, especially when looking at Martha’s 3-handle spiked eggnog recipe. Like, what a waste of booze if you mess it up!
When I finally gave it a go, I found out it was a lot easier than I would have expected to make eggnog from scratch and a lot better than the store-bought versions. This eggnog recipe is dairy-free, but it still has eggs and heavy coconut cream. Despite that, it feels light and fluffy and oddly refreshing.
What was also cool to learn is that spiked eggnog originated as a way to preserve eggs and cream from the spring and summer into the fall and winter. I love that! The bourbon or dark rum prevents the eggs and cream from going bad.
This recipe was fun and easy to make. Let me know if you take the plunge and go homemade eggnog for this year’s holiday celebration!
Making the eggnog
There are 2 parts of this recipe, and they each involve a different part of the egg.
The Yolks and Booze
The yolks are whisked with all other ingredients, excluding the egg whites. You can, and it is recommended, to mix the bourbon, cream, yolks, and spices ahead of time. Like all good sauces and flavors, the drink melds and the flavors intensify the longer this sits. This site recommends mixing this part 1-14 days ahead of serving
The Whites and Fluffiness
The second part of the recipe is only one ingredient, but it makes the eggnog fluffy and light. You whip the cold egg whites until the peaks are fluffy and stand firm, similar to a merengue. Be careful not to over-whip the eggs so that they still blend evenly into the yolk mixture.
When you are ready to serve, simply fold the whipped whites into the bourbon, yolk, and cream mixture. Then serve and enjoy!
How to Serve Eggnog
Eggnog is, of course, best served over ice and with freshly grated nutmeg.
You can use ground nutmeg, bet there’s a tad more atmosphere and freshness when you grate it freshly. Try this nutmeg grinder. It also makes for very fancy homemade lattes every morning.
The other benefit of using full nutmeg and grinding it fresh is that full nutmeg is less likely to be sprayed with pesticides and antimicrobials in the distribution chain.
Spiked Eggnog Recipe
This recipe is spiked to honor the traditional recipes used to preserve foods. The bourbon or rum was mixed with eggs and cream to prevent it from going bad and preserve those nutrients into winter in the era before refrigeration and year-round agriculture.
To stay true to the OG intent of eggnog, this eggnog recipe is also spiked. I used 1 cup of total alcohol for the entire recipe and split it between dark rum and bourbon. I feel that the combination of the flavor profiles works best.
However, you can use all bourbon or all rum if you prefer one liquor over the other. You can also play with quantity, ranging from 1/2 cup to 1 1/2 cups of the total alcohol.
This range of alcohol should keep the eggs and coconut cream preserved for that 1-14 day range before serving.
This eggnog would pair excellently with this spiced cake!.
Traditional from scratch dairy free Eggnog
- Electric mixer with a whisk attachment
- 6 large eggs
- 1/2 cup maple syrup
- 1 can coconut cream 13.5 oz
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 tsp vanilla extract
- 1/2 cup bourbon use high-quality bourbon for a good tasting drink
- 1/2 cup aged rum use high-quality rum for a good tasting drink
- Separate eggs. Set whites aside.
- Hand whisk yolks with all other ingredients. Make this portion up to 2 weeks in advance. Best if done at least 1 day before serving.
- When ready to serve, whisk whites in a mixer with a whisk attachment on high speed until peaks are firm. about 3-5 minutes. Make sure not to over-whip.
- Fold whites into the yolk mixture.
- Serve with freshly grated nutmeg and enjoy!