Spiked Eggnog

Spiked eggnog is one of those classic holiday drinks that feels fancy, cozy, and nostalgic all at the same time. This version uses pasteurized whole eggs for a safe, no-cook preparation.

It is lightly sweetened with honey, blended smooth, and spiked with both bourbon and white rum for that traditional Christmas eggnog flavor.

I tested this using Vital Farms pasteurized whole eggs from Whole Foods because finding pasteurized whole eggs is much harder than finding pasteurized egg whites. These are not the same thing as pasture raised eggs. Pasteurized means the eggs have been gently heated to kill bacteria, which makes them safe to use in raw recipes like homemade eggnog.

Many cartons will say pasture raised, but that refers only to how the chickens are raised, not food safety. For eggnog, pasteurized is the key word you actually need.

Ingredients

• 3/4 cup pasteurized liquid whole eggs, which is equal to 4 whole eggs
• 1 1/2 cups milk
• 1 cup heavy whipping cream
• 1/2 cup honey
• 1/3 cup whiskey or bourbon
• 1/3 cup white rum
• 1 teaspoon ground nutmeg

Optional for serving

• Cinnamon sticks
• Ground cinnamon

Can this be made without the alcohol?
Yes. You can leave out both the bourbon and the rum to make a non-alcoholic eggnog. The only difference is the total yield will be smaller since you are removing 2/3 cup of liquid. The flavor will still be creamy and sweet, just without the spiked finish.

How to Make Spiked Eggnog

Add the pasteurized eggs, milk, heavy whipping cream, honey, bourbon, rum, and nutmeg to a blender.

Blend for about one minute until the mixture is completely smooth and lightly frothy.

The eggnog can be served immediately or covered and refrigerated until ready to serve.

When ready to serve, stir well and pour into glasses. Top with a light sprinkle of ground cinnamon and add a cinnamon stick if using.

About the Alcohol in This Spiked Eggnog

The recipe itself only called for bourbon or rum and did not require anything expensive. I know exactly two bourbons in real life and both of them are pricey. Blanton’s and Derringer. There was no chance I was pouring either of those into a blender with honey and nutmeg.

When I dug into more affordable options, I kept seeing the label Bourbon Whiskey come up, which is how I landed on Jack Daniels. I originally went to the store planning to buy Maker’s Mark, but since I already had Jack Daniels, that is what I used. After blending and tasting, I honestly think they are very interchangeable for this type of recipe. A true bourbon enthusiast might disagree, but for holiday drinks where you are adding sweetener and dairy, the difference is subtle.

You can also use only bourbon or only rum if that is what you have on hand. Using both just adds a little complexity to the flavor.

Pasteurized Eggs vs Pasture Raised Eggs for Eggnog

This is important because it causes a lot of confusion when people shop.

Pasteurized eggs are heated in their shells to a temperature that kills harmful bacteria. They are the only eggs that are considered safe to use in raw recipes like homemade eggnog, Caesar dressing, or raw cookie dough.

Pasture raised eggs describe how the chickens are raised. They are not automatically pasteurized. Many pasture raised eggs are still raw and should not be used in uncooked recipes.

The carton I used from Vital Farms is labeled both pasture raised and pasteurized. That combination is harder to find, but that pasteurized label is what actually matters for food safety in spiked eggnog.

If you can only find pasteurized liquid whole eggs, those work perfectly in this recipe and are often easier to locate than pasteurized whole shell eggs.

How Much This Recipe Makes

This recipe makes about five cups of spiked eggnog.

Depending on your pour, a serving is roughly 4 to 6 ounces, which works out to about 6 to 10 servings per batch. It is easy to double for parties and holiday gatherings.

Storage and Make Ahead Tips

Spiked eggnog can be made up to 24 hours in advance and stored tightly covered in the refrigerator. Always stir well before serving because the spices and alcohol can settle slightly.

For best flavor and texture, it should be consumed within 2 days.

Because this recipe contains dairy and alcohol, it should always be kept cold.

Christmas Eggnog Serving Ideas

This spiked eggnog is perfect served as is, but it also works great for holiday entertaining.

• Serve it in small glasses with cinnamon sticks for a Christmas party drink station
• Add a light dusting of freshly grated nutmeg for stronger holiday aroma
• Pair it with cookie platters, fudge, and other no bake holiday desserts
• Use small cups for tastings alongside other Christmas cocktails