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Cayenne Spiced Eggnog

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 to 8 servings


  • 6 eggs
  • 1 quart milk
  • 3/4 cup sugar
  • 3/4 cup bourbon
  • 3/4 cup spiced rum
  • 1 pint heavy cream
  • 1 teaspoon cayenne pepper powder
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon cinnamon


  • Separate the eggs yolks from the eggs whites. Whisk the egg yolks in a large bowl - while slowly adding in 1/2 cup sugar - until completely smooth and lightly colored.
  • Add in the milk heavy cream, bourbon, spiced rum, and 1/2 teaspoon cayenne pepper powder. Lightly stir.
  • Beat the egg whites with the remaining 1/4 cup sugar, until the egg white mixture thickens and reaches the soft peak stage.
  • Slowly pour the egg white mix into the heavy cream mix, folding the egg white mix gently until combined.
  • Mix the grated nutmeg, cinnamon, and remaining 1/2 teaspoon cayenne powder.
  • Ladle a glass of eggnog, then sprinkle a pinch of the nutmeg/cayenne powder on top.


Control the heat by adding more (or removing completely) the cayenne pepper powder in the eggnog itself, keeping only the cayenne in the sprinkling powder.