Spiked Eggnog (Ron Ponche)


  • 6 large eggs
  • 2 egg yolks
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ teaspoon table salt
  • 4 cups whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon fresh grated nutmeg, plus extra for garnish
  • ½ cup brandy or dark rum


  1. Off heat, whisks eggs, yolks, sugar, and salt in heavy saucepan
  2. Stir in milk, one half cup at a time, blending well after each addition. Add vanilla and nutmeg. Heat slow, over lowest possible heat, stirring constantly, until it thickens and coats the back of the spoon, for about half hour. (Note: make sure not to allow to boil to prevent it from curdling)
  3. Remove from heat and pour eggnog through a fine mesh strainer and into a large bowl. Stir in rum. Let cool for 10 minutes and using a funnel, slowly pour into a gallon bottle and store in the refrigerator to chill preferably overnight, or at least 4 hours
  4. Serve and garnish with a cinnamon stick and some fresh grated nutmeg