I dream about this salted caramel eggnog all year long! It’s such a comforting, nostalgic, festive thing to sip on throughout fall and winter, especially at parties or holiday get-togethers. The salted caramel elevates this eggnog recipe to the next level, and it feels so classy and decadent. It’s such a simple upgrade, but I think it really makes all the difference.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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!
What’s in This Salted Caramel Eggnog Recipe?
- Whole Milk: Makes the nog super rich and creamy. Any kind of milk will work, but I have found that whole milk makes the richest nog.
- Heavy Whipping Cream: Thickens the nog and makes it even creamier. For a lower-cal option, use half-and-half instead, but keep in mind it won’t be as rich.
- Cinnamon Sticks: Infuse the drink with warmth.
- Vanilla Extract: Enhances the warm flavor of the drink.
- Nutmeg: Adds extra warmth and depth to the drink.
- Eggs: Make this nog super rich and thick.
- Sugar: Granulated sugar sweetens the drink.
- Caramel Syrup: This is a bit thinner and sweeter than my caramel sauce, but it blends beautifully into the drink and infuses it with caramel flavor.
- Sea Salt: Enhances the caramel flavor of the drink.
- Dark Rum: This is totally optional, but super delish if you’re looking for a more adult version of this tasty drink.
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!
Salted Caramel Eggnog Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 3 cups whole milk 681 grams
- 1 cup heavy whipping cream 227 grams
- 4 cinnamon sticks
- ¾ tablespoon pure vanilla extract 9 grams
- 1 teaspoon grated nutmeg 3 grams
- 5 large eggs 250 grams
- ⅔ cup granulated sugar 133 grams
- ½ cup caramel syrup 160 grams, plus more for garnish
- 1 tablespoon sea salt 9 grams, plus more for garnish
- ¾ cup dark rum 170 grams, optional
- 2 large egg whites* 70 grams, optional, for garnish
Instructions
- In a large saucepan, combine the milk, cream, cinnamon, vanilla, and nutmeg. Bring to a boil over medium heat. Be careful when bringing to a boil that the milk doesn't boil over the pan. As soon as you see it bubbling, remove from heat.3 cups whole milk, 1 cup heavy whipping cream, 4 cinnamon sticks, ¾ tablespoon pure vanilla extract, 1 teaspoon grated nutmeg
- Allow to sit for at least 5-10 minutes to steep. (you want to make sure the milk mixture isn't hot enough to cook the eggs once added. So allow to sit for a little bit off the heat before the next step) :)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high/high until fully combined.5 large eggs, ⅔ cup granulated sugar
- Pour the egg mixture into the milk and whisk quickly until fully combined.
- Add caramel, sea salt, and rum (if using). Continue whisking to fully combine.½ cup caramel syrup, 1 tablespoon sea salt, ¾ cup dark rum
- When you’re ready to serve, beat the egg whites on high until foamy peaks form. (this is optional).2 large egg whites*
- Pour the eggnog into the glass leaving a bit of room at the top. Top with fluffy egg whites (optional)
- Garnish with nutmeg and caramel sauce.
Video
Becky’s Tips
- *As always, consuming raw eggs is at your own risk and totally up to each individual person.
- I recommend using half as much salt if you plan to use table salt instead of sea salt.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
More Caramel Cocktail Recipes to Try!
I love baking with eggnog but am not the biggest fan of drinking it. Although you may have changed that with the addition of salted caramel. Swoon.
do you disk eggs into milk while milk is still HOT????
I LOVEEEE eggnog so much this time of year and have already bought a carton, ha! I’ve never attempted to make it myself because like you, I thought it was some long process but this stove top version sounds simple enough for me! And salted caramel?! Yummmmm
Is there two kinds of Rum in it? Looks delicious!
Becky this looks perfect and your photographs are so stunning that all I am craving now is this!! Pinning!
November gets me so excited for the Holidays!!!! Eggnog is just so festive and I love that you spruced it up with salted caramel! Plus, that delicious and fluffy egg white topping reminds me of frothed milk on a cappuccino! I cannot wait to make this!
I have never made my own eggnog but man, do I want to try! This flavor sounds amazing!!
I see an all expenses paid trip to southern Wyoming in your immediate future…just so you can teach me all the things about photographing drinks so beautifully. <3 <3 <3
How do you get the perfect drips of carmel on the glasses in the picture??
That caramel is so artfully dripped down the sides of those mugs. It’s a beautiful thing!