I love eggnog. It’s so creamy, so rich, and so flavorful– perfect for the holiday season! This salted caramel eggnog might be my new favorite version. Not only is it a super simple recipe, but it’s just so tasty. It’s extra special because I filled it up with cinnamon, nutmeg, sea salt, and, of course, caramel. It’s the perfect balance of sweet and salty!
Tips for Success
Make sure to use caramel syrup, not caramel sauce. Syrup is thinner and blends better into the drink. Caramel sauce may turn out clumpy. Let the hot liquid cool slightly before adding the eggs so you don’t accidentally cook them. I rimmed my glasses with caramel syrup and dipped them in coarse sugar for a beautiful presentation.
How to Store and Reheat
Store leftover salted caramel eggnog in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through.
Serving Suggestions
This salted caramel eggnog is so good with my salted caramel chocolate fudge or salted caramel puppy chow. It goes with just about any caramel dessert!
How to Make Salted Caramel Eggnog Step by Step
Heat the Milk: In a large saucepan, combine 3 cups of whole milk, 1 cup of heavy whipping cream, 4 cinnamon sticks, ¾ tablespoon of pure vanilla extract, and 1 teaspoon of grated nutmeg. Bring to a boil over medium heat. As soon as you see it bubbling, remove from heat. Allow to sit for at least 5-10 minutes to steep. Beat the Eggs: In the bowl of a stand mixer fitted with the paddle attachment, beat 5 large eggs and ⅔ cup of granulated sugar on medium-high/high until fully combined. Combine the Eggs and Milk: Pour the egg mixture into the milk and whisk quickly until fully combined. Add the Caramel: Add ½ cup of caramel syrup, 1 tablespoon of sea salt, and ¾ cup of dark rum (if using). Continue whisking to fully combine. Top and Serve: When you’re ready to serve, optionally beat 2 large egg whites on high until foamy peaks form. Pour the eggnog into the glass leaving a bit of room at the top. Top with the fluffy egg whites and garnish with more nutmeg and caramel sauce.
