Salted Caramel Eggnog Recipe

4.43 from 21 votes

I dream about this salted caramel eggnog all year long! It's such a comforting, nostalgic, and festive drink for the holidays.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time10

Total Time15

Course: Drinks

Cuisine: American

Servings: glasses

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.

*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.

Storage: Store salted caramel eggnog in an airtight container in the refrigerator for up to 3 days.