Signature Cocktail :: Spiked Eggnog

It’s November first, so that means it’s officially eggnog season! You may remember this creamy, comforting spiked eggnog recipe from last year. Well, we’re bringing it back—this time as a darling illustrated recipe card. Even more special? Thanks to illustrator Sara Fitz, you can download the high resolution recipe card right here. Be sure to sign up for our newsletter, as we’ll be sharing exclusive monthly recipe cards of our favorite classic cocktails with our subscribers!

Illustration by Sara Fitz.  Recipe by Paula LeDuc.

spiked eggnog recipe, free download eggnog recipe card


– 2 large eggs
– just over 3 oz (by volume) superfine sugar
– ½ tsp freshly-grated nutmeg
– 2 oz brandy
– 2 oz spiced rum (I use Sailor Jerry’s, or can be house-made)
– .25 oz. Jamaican Rum (Appleton)
– 6 oz whole milk
– 4.25 oz heavy cream
– pinch of 5-spice mix



Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in small punch cups. Top with grated nutmeg and cinnamon stick and serve.

Josh Gruetzmacher | Snippet & Ink

Josh Gruetzmacher | Snippet & Ink


Don’t forget to tag us @snippetandink on Instagram for a chance to be featured on our feed. Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.

Vendor Credits

Illustration: Sara Fitz / Recipe: Paula LeDuc Fine Catering / Photography: Josh Gruetzmacher


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