Breakfast Condiments that taste like a holiday memory — that’s the promise of this creamy eggnog jam. Imagine a spoonable, custardy spread that smells of nutmeg, cinnamon, and a whisper of rum, perfect for slathering on toast, piping into cookies, or gifting in cute jars. Welcome to your new seasonal obsession.
Introduction: What is creamy eggnog jam?
Eggnog is a holiday classic, but what if you turned that cozy cup into a spreadable treat? This recipe makes a silky, spoonable preserve that sits somewhere between custard and jam — rich enough to satisfy dessert cravings but breakfast-friendly enough to dollop on bagels. It’s part Desserts Holiday vibe and part morning comfort, and it plays well in both realms.
Why you’ll love this (and why it’s different)
Most eggnog recipes are meant for sipping. This one wants to be spread, spooned, and dolloped. It concentrates the warmth of spices and the velvet of eggnog into something you can use in a dozen ways. Holiday Eggnog Recipe Inspiration? Yup — this doubles as a clever use for leftover eggnog or for turning a seasonal favorite into something that lasts longer than a single mug.
Bold tip: If you want a jam that spreads cleanly on toast or fills cookies, add a little powdered pectin near the end. If you want a silky, pudding-like finish, skip the pectin and enjoy that spoonable luxury.
The story behind the recipe
I first made this on a sleepy December morning when the tree lights were still blinking and I had a carton of eggnog left after a party. Instead of reheating it (again), I played around: a touch of cornstarch, simmered gently, a knob of butter, and a splash of rum. The result? A custard-y spread that felt like Christmas in jar form. Friends demanded jars for gifting. Neighbors asked for recipe notes. That’s how this little tradition started: accidental, cozy, and then absolutely necessary.
Ingredients breakdown — what each part does
Below I’ll explain the ingredients and why they matter. Knowing this helps you tweak the jam for texture and flavor.
- Eggnog (homemade or classic store-bought) — The star. Use full-fat for the richest result. If you have Homemade Holiday Eggnog, even better — fresher eggs and real cream give a better set and deeper flavor.
- Cornstarch — Thickens without changing flavor. Whisk it with a bit of the eggnog cold first to prevent lumps.
- Sugar — Balances spice and supports preservation if you plan to can. Adjust to taste.
- Butter — Adds gloss and a silky mouthfeel.
- Vanilla extract — Softens and rounds the spice profile.
- Freshly grated nutmeg & ground cinnamon — The holiday backbone. Fresh nutmeg makes a Delish Eggnog Recipe sing.
- Rum or bourbon (optional) — Deepens flavor. Cooked off, it leaves warmth without booziness — perfect if you want a grown-up jar.
- Powdered pectin (optional) — Use if you want a firm jam for slicing or sandwiching. For a custard-like spread, omit.
Step-by-step: How to make creamy eggnog jam
This is fuss-free. Keep sentences short, stir often, and taste as you go.
- Prep: Measure everything. If using pectin, have it ready. Clean jars if you plan to gift or can.
- Make a slurry: In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup cold eggnog until totally smooth. This avoids lumps.
- Heat the base: Pour 3 cups eggnog into a medium saucepan. Add sugar, cinnamon, and most of the nutmeg. Warm over medium heat, stirring. Don’t boil hard.
- Thicken: Whisk the slurry again, then slowly add to warmed eggnog while whisking. Keep stirring; the mixture will begin to thicken in 5–7 minutes. It should coat the back of a spoon. Important: turn down the heat if it threatens to bubble wildly — you want gentle thickening.
- Finish: Off the heat, stir in butter until melted, then add vanilla and rum (if using). If you’re using powdered pectin, whisk it in now and cook another 1–2 minutes — you’ll see a slight tightening.
- Cool & jar: Let it cool 5–10 minutes, then ladle into jars while still pourable. Seal and chill. The spread firms up a bit as it cools.
Pro tip: If you want ultra-smooth texture, press the cooled jam through a fine mesh sieve with the back of a spoon. This removes any small cooked egg bits and gives an impeccable silky finish.
Pro tips for perfect results
- Use full-fat eggnog for richness. Low-fat versions turn out thinner.
- Whisk slurry first — lumps are the enemy.
- Don’t overheat — high heat can curdle the eggs in eggnog. Go low and slow.
- Taste and adjust: want more warmth? Add more nutmeg. Want more vanilla holiday warmth? Add extra vanilla.
- Alcohol tip: a splash of dark rum or bourbon adds depth — not booziness. If you’re serving kids, leave it out or use vanilla for extra warmth.
- For canning: if planning to process jars, follow safe canning guidelines — this is a custard-like jam, so use water-bath canning with tested procedures or keep refrigerated/freezer-only for safety.
Variations to try
Want to play? Here are directions that won’t break the mood:
- Maple-eggnog jam: Replace half the sugar with real maple syrup for deeper autumn notes.
- Boozy berry swirl: Fold in a dollop of warm berry jam to make a layered jar — great for gifting.
- Spiced rum caramel: Swirl in a spoon of homemade caramel sauce for a luxe finish.
- Vegan version: Use coconut cream-based eggnog and coconut oil instead of butter; use tapioca starch instead of cornstarch.
- Pectin-rich jam: Add powdered pectin for a firmer set suitable for cookie filling or jam thumbprints.
Best ways to serve — creative uses beyond toast
This spread is surprisingly versatile. Try these:
- Toast & bagels: Classic and effortless.
- Pancakes & waffles: Spoon warm over hot stacks.
- Cinnamon roll glaze: Thin with a little milk and glaze fresh rolls.
- Dessert swirls: Fold into whipped cream for a seasonal topping, or swirl into cheesecake batter for a festive loaf.
- Filling: Use as a filling for thumbprint cookies, tartlets, or sandwich cookies.
- Coffee boost: Stir a spoon into hot coffee or cocoa for an instant eggnog latte.
- Cocktail garnish: Add a dollop to the rim or float a small spoonful on hot toddies or spiked coffee.
- Gift idea: Jar it with a ribbon as a Christmas Breakfast Gift — people LOVE edible gifts.
Storage, shelf life, and canning notes
- Refrigerator: Store in sealed jars for up to 2 weeks.
- Freezer: Portion into small containers or silicone molds and freeze for up to 3 months.
- Canning caution: This recipe is egg-and-cream based. If you want to can, follow strict Christmas Jam Recipes Canning guidelines or convert to a more shelf-stable pectin-heavy formula using tested canning recipes. When in doubt, refrigerate or freeze. Safety first.
Simple swaps and allergy-friendly tweaks
- Dairy-free: Use almond/coconut cream-based eggnog and coconut oil.
- Sugar-free: Substitute powdered erythritol or allulose (test sweetness—these sweeteners differ).
- No alcohol: Omit rum and add extra vanilla and a pinch more nutmeg.
FAQs (quick answers)
Can I make this with store-bought eggnog?
Absolutely. I recommend full-fat, classic varieties over “light” labeled types for better mouthfeel.
Will the jam set like fruit jam?
Only if you add pectin. Without it, expect a custard-like spread that’s spoonable rather than sliceable.
Can I use this in baking?
Yes — it’s magical as a filling for thumbprint cookies, a swirl in cheesecakes, or as a pancake topper.
Is it safe for kids?
Make a non-alcoholic batch for kids (skip the rum). Remember this is still egg-and-cream based, so refrigerate.
How long does it keep?
Up to two weeks in the fridge; up to three months frozen. For shelf stability, follow tested canning procedures.
Quick-use recipes (fast ideas)
- Eggnog Toast: Spread, top with a dusting of cinnamon, and add toasted pecans.
- Eggnog Latte: Warm 1 tbsp jam with hot milk and pour over espresso.
- Cookie Sandwiches: Pipe between two shortbread cookies for a grown-up twist on Oreos.
Final thoughts — why this belongs on your holiday table
This Egg Nog Recipe twist turns something fleeting into something you can spread out over weeks of breakfasts and parties. It’s cozy, versatile, and utterly giftable. Whether you keep it simple on toast or get creative with desserts, this spread brings the best parts of the season to your spoon.
Before you go, here are those last must-know takeaways: whisk your slurry, keep the heat gentle, taste as you tweak, and decide early whether you want a firm jam or a silky custard. And hey — if you make a double batch and get generous, jar some up as a Christmas Breakfast Gift. People will think you’re a wizard.
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Ultimate Creamy Eggnog Jam — Holiday Breakfast Condiment & Christmas Jam Canning
- Yield: 1 bowl/jar 1x
- Category: Dessert
Description
Silky Eggnog Spread — a spoonable holiday jam made from real eggnog, warm spices, butter, and a splash of rum. Perfect on toast, swirled into yogurt, or jarred as a festive gift.
Ingredients
- 1½ cups eggnog (homemade or store-bought)
- 1 cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp unsalted butter, cut into small pieces
- 2 tbsp dark rum (optional — adds classic depth)
- 1 (3 oz) package powdered pectin (optional — for a firmer, jam-like set)
Instructions
- Mix the thickener: In a small bowl, combine the cornstarch with about ¼ cup of the eggnog and whisk until smooth. This little slurry prevents lumps later.
- Warm the base: Pour the remaining eggnog into a medium saucepan. Stir in the sugar, cinnamon, and nutmeg. Heat gently over medium, stirring so the sugar dissolves.
- Thicken: Slowly whisk the cornstarch slurry into the simmering eggnog. Keep stirring as the mixture comes up to a gentle simmer — it should begin to thicken in roughly 5–7 minutes. Reduce the heat if it tries to boil vigorously.
- Enrich the spread: Lower the heat and stir in the butter pieces until melted and fully incorporated. Add the vanilla and, if you like, the dark rum. Let the mixture cook another minute or two so the flavors marry.
- Optional pectin step: If you want a spread that slices or holds shape, sprinkle in the powdered pectin now while whisking. Cook for an additional 1–2 minutes until you notice extra body. Skip this if you prefer a softer, custard-like texture.
- Cool and store: Remove from heat and let cool for 5–10 minutes. Pour into clean jars while still pourable, seal, and refrigerate. The jam will thicken a bit more as it chills.
Notes
- Storage
- Refrigerate up to two weeks. For longer keeping, freeze in small portions for several months. If you plan to shelf-stable can, follow tested canning guidelines — this recipe is dairy-and-egg based, so standard water-bath canning may not be appropriate without adjustments.
- Uses
- Spread on toast or biscuits, fold into whipped cream, spoon over pancakes, or use as a cookie filling. Skip the rum for a kid-friendly version and add an extra splash of vanilla instead.
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