Description

This Salted Caramel Eggnog recipe offers a rich, creamy twist on a holiday classic by blending traditional eggnog flavors with the irresistible combination of caramel and sea salt. Perfectly spiced with cinnamon and nutmeg, and optionally enhanced with dark rum and fluffy whipped egg whites for a festive presentation, this recipe yields four generous servings of a luxurious, comforting seasonal beverage.

Ingredients

Scale

Base 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)

Egg Mixture

5 large eggs (250 grams)
⅔ cup granulated sugar (133 grams)

Flavoring & Garnish

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)

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Instructions

Heat the milk mixture: In a large saucepan, combine the milk, heavy cream, cinnamon sticks, vanilla extract, and grated nutmeg. Bring to a gentle boil over medium heat, carefully monitoring to prevent spilling as soon as the mixture starts bubbling, remove it from the heat.
Steep the spices: Let the mixture sit off the heat for 5 to 10 minutes to allow the cinnamon and nutmeg to infuse the milk, and to cool it slightly so it won’t cook the eggs in the next step.
Beat eggs and sugar: Using a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar on medium-high speed until the mixture is fully combined and slightly thickened.
Combine egg mixture with milk: Slowly pour the beaten egg and sugar mixture into the cooled milk mixture, whisking rapidly to combine thoroughly and prevent scrambling.
Add caramel, salt and rum: Stir in the caramel syrup, sea salt, and dark rum if using. Continue whisking until all ingredients are fully incorporated.
Optional – whip egg whites: When ready to serve, beat the egg whites on high speed until foamy peaks form to create a light, fluffy topping.
Serve: Pour the eggnog into glasses, leaving some space at the top for the whipped egg whites if using.
Garnish: Top with the whipped egg whites (optional), then sprinkle with grated nutmeg and drizzle additional caramel sauce and a pinch of sea salt to garnish.

Notes

Ensure the milk mixture cools slightly before adding eggs to prevent curdling.
Dark rum is optional and can be omitted for a non-alcoholic version.
Beating egg whites for garnish adds a light texture contrast and visual appeal but is not mandatory.
Use fresh whole eggs and pasteurize if concerned about raw egg consumption.
Adjust sea salt amount to balance sweetness, especially when garnishing with caramel.