30-Minute Salted Caramel Eggnog with Dark Rum
Rich, creamy eggnog infused with warm cinnamon and nutmeg, sweetened with salted caramel and spiked with dark rum. The dairy base is steeped with spices then tempered with beaten eggs and sugar, creating a luxurious holiday drink. Serve chilled with a fluffy egg white foam topper and caramel drizzle for an elegant twist on a classic. This version balances sweet caramel against bright sea salt for complexity beyond standard eggnog recipes.
Ingredients
- 3 cup whole milk, or 681g
- 1 cup heavy whipping cream, or 227g
- 4 cinnamon sticks, whole
- ¾ tablespoon pure vanilla extract, or 9g
- 1 teaspoon grated nutmeg, or 3g
- 5 large eggs, whole
- ⅝ cup granulated sugar, or 133g
- ½ cup caramel syrup, or 160g, plus more for garnish
- 1 tablespoon sea salt, or 9g, plus more for garnish
- ¾ cup dark rum, or 170g(optional)
- 2 large egg whites, whole, for garnish(optional)
Instructions
- 1
Combine milk, cream, cinnamon sticks, vanilla extract, and nutmeg in a large saucepan.
- 2
Bring to a boil over medium heat, watching carefully to prevent overflow.
- 3
Remove from heat as soon as bubbling begins.
- 4
Let steep for 5-10 minutes until cooled slightly.
- 5
Beat eggs and sugar in a stand mixer with paddle attachment on medium-high until fully combined.
- 6
Pour egg mixture into milk mixture while whisking rapidly until fully incorporated.
- 7
Whisk in caramel syrup, sea salt, and rum if using.
- 8
When ready to serve, beat egg whites on high until foamy peaks form if desired.
- 9
Pour eggnog into glasses leaving headspace.
- 10
Top with egg white foam and garnish with nutmeg and caramel sauce.
Tips
Cool the milk mixture to below 65C before adding beaten eggs to prevent scrambling while maintaining creamy texture.
Use room-temperature eggs before beating for maximum volume and stability when mixing into warm dairy.
Good to Know
Refrigerate in airtight container up to 5 days. Alcohol content aids preservation. Do not freeze if egg whites have been added; freeze base separately up to 3 months.
Prepare base without egg whites up to 3 days ahead. Whip egg whites and assemble garnish just before serving for best foam texture.
Chill thoroughly before serving. Pour into glasses, top with egg white foam if desired, drizzle with caramel sauce, and dust with nutmeg. Serve as holiday dessert drink or after-dinner cocktail.
Common Mistakes
Do not skip the 5-10 minute cooling step to avoid scrambling eggs when tempered into warm dairy.
Avoid overbeating egg whites beyond foamy peaks to prevent grainy texture and separation.
Do not add rum to hot mixture as alcohol will partially evaporate; add only after cooling.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without alcohol?
Yes, omit rum entirely. The eggnog remains creamy and flavorful from caramel, spices, and dairy. For complexity, add a splash of bourbon vanilla extract or increase rum quantity if desired later.
What if I'm concerned about raw eggs?
Use pasteurized eggs throughout, which are heat-treated but raw. Alternatively, heat the milk mixture to 63C and hold 30 minutes, then cool before tempering eggs for food-safe cooked eggnog.
How long can I keep this in the fridge?
Refrigerate up to 5 days in an airtight container. The alcohol acts as preservative. If made without rum, consume within 3 days. Egg white foam topping should be added fresh just before serving.