Nothing warms on a cold and dark winter’s night than a glass of frothy eggnog. I say, bring on the holiday season!
Fire up Netflix, and add some holiday cheer to the long dark nights of winter. Eggnog is the original boozy milkshake and when it comes to holiday celebrations, I serve it warm with a little kick to add cheer to even the most reluctant of party-goers!
It’s a versatile cocktail that I adore. I like to mix things up a bit and create new eggnog variations from the classic recipe of eggs and milk.
What’s better than spiking eggnog with bourbon, rum or even a splash of brandy?
Join me on a holiday journey where we shake, stir and celebrate eggnog cocktails for the holidays, whether you’re throwing a party with friends and family or you’re drinking alone by the fire (and you should do both!).
NOTE: Raw eggs can contain bacteria. Below are traditional ways to make Eggnogg, but if you are worried you can buy store bought Eggnog which is generally pasteurized to kill bacteria. Just replace the steps on preparing the eggs with eggnog if you go this route!
The 16 Best eggnog cocktails
1. Classic Eggnog
There is nothing more festive to me in the wintertime than this old-fashioned holiday drink. To make it, I beat eggs and sugar until they are frothy and dreamy, then add the milk and cream.
I finish it with a shake of nutmeg and a few drops of vanilla then top it off with a splash of warming rum or bourbon.
Ingredients
6 large eggs
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 cup bourbon, rum, or brandy (optional)
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish
Instructions
1. Beat the eggs and sugar in a bowl until well combined and foamy.
2. Bring the milk and cream to a simmer in a medium saucepan over medium heat. Do not let the mixture boil.
3. Whisk the hot milk mixture into the egg mixture, a little at a time, so as to temper the eggs.
4. Add the bourbon (or rum, or brandy, if using), and the vanilla. Stir.
5. Refrigerate the eggnog until chilled, about 1-2 hours.
6. Serve in glasses garnished with freshly grated nutmeg.
2. Spiced Rum Eggnog
During the holidays, one of my favorite indulgences is a spiced eggnog with cream and rum. The warm, comforting flavor makes it a perfect addition to any holiday soirée.
My eggnog is spiced with cinnamon, nutmeg and spiced rum.
Ingredients
4 large eggs, separated
1/3 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 cup spiced rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
Instructions
1. Beat egg yolks in large bowl until light in color; gradually sprinkle sugar, beating until dissolved.
2. In a saucepan, add the milk, cream, vanilla, cinnamon, nutmeg, and salt; heat over medium heat until steaming, but not boiling.
3. Very slowly, add the hot milk mixture to the egg yolks, whisking so as to avoid curdling.
4. Pour the mixture back into the saucepan and continue to cook, stirring constantly until the mixture thickens slightly (to about 160°F or 71°C).
5. Remove from the heat. Let cool slightly. Stir in the spiced rum. Refrigerate until well chilled.
6. Whisk the egg whites to soft peaks and gently fold into the chilled eggnog before serving with a sprinkling of nutmeg on top.
3. Bourbon Eggnog
Rich and creamy and wonderful for holiday parties, I like my eggnog made from scratch with bourbon, creamy milk and fresh eggs. Sprinkled with nutmeg or flavored with a splash of vanilla, mine is particularly soothing for the soul.
Ingredients
4 large eggs, separated
⅓ cup granulated sugar, divided
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
½ to 1 cup bourbon
Freshly grated nutmeg, for garnish
Instructions
1. In a mixing bowl, beat egg yolks until very light, then add 1/4 cup of sugar and beat in until dissolved and thick.
2. Stir in the milk, cream, vanilla extract, and bourbon.
3. Whip the egg whites until they hold soft peaks; add remaining 1 tablespoon sugar and whip until stiff.
4. Gently fold the egg whites into the yolk mixture until combined.
5. Chill the eggnog in the refrigerator before serving.
6. Pour into mugs or glasses with a sprinkle of freshly grated nutmeg on top.
4. Brandy Eggnog
At holiday gatherings I love to share this. It’s good milk and spicy nutmeg and creamy eggs and rich brandy all mixed up.
It’s rich and lush and it tastes like the holidays.
Ingredients
4 large eggs
1 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 1/2 cups brandy
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg (plus extra for garnish)
1/4 teaspoon ground cinnamon
Instructions
1. Beat the eggs in a large bowl until light and airy, then gradually add the sugar, beating well between each addition.
2. Add the milk, heavy cream, brandy, vanilla, nutmeg and cinnamon, stirring to incorporate.
3. Cover and place the eggnog mixture in the fridge to infuse and cool for one hour.
4. Before serving, stir the eggnog mixture well. Pour into serving glasses.
5. Garnish each glass with a sprinkle of ground nutmeg on top.
6. Serve chilled, and enjoy your festive Brandy Eggnog!
5. Amaretto Eggnog
If it’s getting close to the seasonal festivities, I like to get in the mood by making myself a treat in a glass. I enjoy a creamy drink concocted from a mix of amaretto and eggnog.
I like to add a little vanilla to make it sweeter and a little nutmeg to finish it off.
Ingredients
4 cups whole milk
1 cup heavy cream
5 large eggs
1 cup granulated sugar
1 cup Amaretto liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Additional ground nutmeg or cinnamon for garnish
Instructions
1. Bring the milk and heavy cream to a simmer over medium heat in a saucepan. Do not boil.
2. In a large bowl, whisk together the eggs and sugar until the mixture is pale and thickened slightly.
3. Then whisk small amounts of the hot milk mixture into the eggs, and then pour the whole mixture back into the pan.
4. Simmer over low heat, stirring frequently, until mixture thickens slightly and coats the back of a spoon, 5-7 minutes.
5. Remove from heat, then stir in the Amaretto, vanilla extract, nutmeg and cinnamon. Chill the eggnog in the refrigerator for at least 4 hours.
6. Serve chilled in glasses, garnished with additional nutmeg or cinnamon if desired.
6. Coffee Eggnog
It is, for me at least, an unapologetically decadent pleasure to mix coffee and eggnog into a drink. Mine can involve topping off with freshly brewed espresso for that dark coffee hue, with just a dash of nutmeg, some vanilla and perhaps a sprinkling of cinnamon to give it that warm festive tone.
Ingredients
- 4 large egg yolks
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup brewed strong coffee, cooled
- 1 cup heavy cream
- 1/2 cup dark rum or coffee liqueur (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- Whipped cream and ground cinnamon for garnish (optional)
Instructions
In a medium bowl, whisk together the egg yolks and sugar until thick and pale.
2. Pour the milk and coffee into a saucepan and put to the heat at a medium temperature. When it begins to steam, turn off the heat. Do not allow it to boil.
3. Slowly add the warm milk mixture to the egg yolks while whisking vigorously to temper the eggs.
4. Put the mixture back in the saucepan and cook over a low heat, stirring, until the glaze thickens (the colour will turn a bit darker and the glaze will coat the back of a spoon) about 3-5 minutes.
5. Remove from heat, then stir in heavy cream, rum or coffee liqueur (if using), vanilla extract, and nutmeg.
6. Refrigerate the eggnog for at least two hours before serving, and then garnish it with whipped cream and a dash of cinnamon, if desired.
7. Irish Cream Eggnog
My favorite Irish Eggnog with a touch of liqueur can only work wonders as a comforting, warming drink on winter holidays. This eggnog is the creamiest, most decadent drink that draws me into an addictive, frequent indulgence.
Who could resist a dip into a sweet drink of rich cream and a touch of whiskey sprinkled with a pinch of nutmeg. My version of Irish Cream Eggnog has, in addition to the above ingredients, a pinch of vanilla and a dash of cinnamon, which adds to its warm, inviting aroma.
Ingredients
4 large eggs
1/3 cup sugar
1 cup heavy cream
2 cups whole milk
3/4 cup Irish cream liqueur
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg (plus more for garnish)
Instructions
1. In a medium bowl, whisk the eggs and sugar until pale and very thick.
2. Heat the heavy cream and whole milk in a saucepan over medium heat to just below boiling.
3. Whisk in the hot cream mixture very slowly to ‘temper’ the eggs, then return the mixture to the pan over a low heat.
4. Cook over low heat, stirring often, until the mixture has just thickened slightly, and coats the back of a spoon, about 10 minutes. Do not boil.
5. Remove the saucepan from the heat and stir in the Irish cream liqueur, vanilla extract and nutmeg.
6. Let cool, then chill for at least 2 hours. Serve garnished with freshly grated nutmeg.
8. Peppermint Eggnog
When the holidays come around, there’s no better way for me to get in the mood than with a little festive drink. This indulgent festive beverage is oh-so-creamy and minty fresh, and it just feels like a sweet treat.
I use lots of rich cream, eggs, peppermint, and a top with a sprinkle of nutmeg for this drink.
Ingredients
4 cups whole milk
1 cup heavy cream
5 large eggs
3/4 cup granulated sugar
1/2 teaspoon peppermint extract
1/2 cup brandy or bourbon (optional)
Crushed candy canes or peppermint candies, for garnish
Whipped cream, for topping
Instructions
1. Place the milk and heavy cream in a medium saucepan. Warm over medium-low heat until it just begins to simmer – don’t let it boil.
2. Whisk the eggs and sugar in a bowl until pale and slightly thick.
3. Add the tempered hot milk mixture slowly to the egg by a few drops at a time, whisking all the while.
4. Return the mixture to the saucepan. Cook until slightly thickened over low heat, stirring constantly, until it coats the back of a spoon (about 160°F), then remove from heat.
5. Stir in the peppermint extract and brandy or bourbon, if using. Refrigerate until chilled.
6. Serve in glasses topped with whipped cream and garnished with crushed candy canes.
9. Coconut Eggnog
There’s nothing like a good glass of creamy eggnog at the holidays, and this version gets a little tropical touch with coconut milk. I like the warm spices of the nutmeg and cinnamon, and the vanilla extract and rum make it a perfect little drink for any holiday get-together!
Ingredients
1 can (13.5 oz) of coconut milk
1 cup of whole milk
1 cup of heavy cream
4 large eggs
1/2 cup of granulated sugar
1/4 teaspoon of ground nutmeg
1/2 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/2 cup of white rum
Instructions
1. In a medium saucepan over medium heat, heat the coconut milk, whole milk and heavy cream, stirring occasionally and bringing up to a gentle simmer.
2. Whisk the eggs and sugar in a mixing bowl until well-combined and light-coloured. Add a little of the hot milk mixture into the egg mixture, whisking as you go, so as not to cook the eggs.
3. Pour the tempered egg mixture back into the saucepan with the rest of the milk. Keep stirring on medium heat until the mixture has thickened a bit and coats the back of a spoon.
4. Take the saucepan off the heat and stir in the nutmeg, vanilla extract and cinnamon. If using, add the white rum now.
5. Let it cool to room temperature and then chill in the fridge until cold. Serve chilled. Grate a little more nutmeg or cinnamon over the top if liked.
10. Pumpkin Eggnog
I love pumpkin and its spiced aura with creamy eggnog – it’s fall in a cup! When I make mine I add cinnamon, nutmeg and a little vanilla to add warmth to the beverage.
I end up sharing with folks because it’s such a cozy holiday drink.
Ingredients
4 cups whole milk
1 cup heavy cream
5 large eggs
3/4 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
3/4 cup bourbon or rum
Whipped cream, for garnish
Ground cinnamon or nutmeg, for garnish
Instructions
1. Heat the milk and heavy cream in a medium saucepan until it’s hot – just just before boiling.
2. Meanwhile, in another bowl, whisk the eggs and sugar to a thick, creamy consistency.
3. Gradually add the hot milk mixture to the egg mixture while whisking constantly to temper the eggs.
4. Stir the mixture into the saucepan and cook over low heat while stirring until the mixture is thick enough to coat the back of a spoon.
5. Remove from the heat and whisk in the pumpkin purée, cinnamon, nutmeg, and ginger. Stir in the vanilla extract if using. Add bourbon or rum if using.
6. Cool the pumpkin eggnog well in the fridge. Serve garnished with whipped cream and cinnamon or nutmeg.
11. Mocha Eggnog
More than anything this season, I want a cup of eggnog flavoured latte. It is a drink with layers of flavours of cocoa and spiced egg yolk.
It has only espresso and creamy eggnog made with dark chocolate and bit of nutmeg. When I make it I splash in some vanilla for a little cosiness.
Ingredients
2 cups whole milk
1 cup heavy cream
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 large egg yolks
1/2 teaspoon vanilla extract
1 cup strong brewed coffee, cooled
1/2 cup coffee liqueur (such as Kahlúa)
Whipped cream, for garnish
Chocolate shavings, for garnish
Ground nutmeg, for garnish
Instructions
1. Combine the milk, heavy cream, and cocoa powder in a medium sauce pan over medium heat. Bring it to a simmer that doesn’t bubble, whisking the whole time.
2. Whisk egg yolks and sugar in a separate bowl together until pale and fluffy.
3. Slowly add the hot milk mixture into the yolk mixture, whisking all the while to combine.
4. Pour the mixture back into the saucepan and cook over a low heat, stirring, until the mixture has thickened slightly and coats the back of a spoon. Do not let it boil.
5. Remove from the heat and strain through a fine sieve into a large bowl. Stir in the vanilla extract, brewed coffee and coffee liqueur.
6. Place the mocha eggnog into the fridge for a minimum of 2 hours before serving. When ready to serve, pour into glasses and decorate the tops with whipped cream, chocolate shavings, and a sprinkle of nutmeg.
12. Maple Eggnog
I love to make this holiday drink. Mine has milk and cream and vanilla.
Maple syrup, fresh eggs and nutmeg too for that cozy mmm feel. I have to have a garnish of cinnamon.
Ingredients
4 large egg yolks
3/4 cup pure maple syrup
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
3/4 cup bourbon or dark rum (optional)
4 large egg whites
2 tablespoons sugar
Ground cinnamon, for garnish
Instructions
1. Whisk the egg yolks in a large bowl until they lighten in colour. Gradually whisk in the maple syrup until well combined.
2. In a medium-large saucepan over medium-high heat, combine the milk, heavy cream, vanilla extract and nutmeg, and heat just until the mixture threatens to boil.
3. Slowly pour the hot milk mixture into egg yolk mixture, whisking constantly, then pour back into the saucepan. Cook over medium heat while whisking continuously until the mixture thickens and reaches about 160°F (70°C).
4. Remove from the heat and let cool. Add the bourbon or dark rum if using, and refrigerate for at least an hour to chill the mixture.
5. Beat the egg whites to soft peaks in a separate bowl before adding the sugar and beating until stiff peaks form; then fold the egg whites into the chilled eggnog mixture.
6. Serve in glasses with a sprinkle of ground cinnamon for garnish.
13. Chocolate Eggnog
Holiday season wouldn’t be holiday season without curling up on the couch with chocolate eggnog. Don’t you think?
Maybe a glass full of cocoa powder, creamy milk and a bit of nutmeg. A splash of vanilla extract, a sprinkle of cinnamon.
Ingredients
2 cups whole milk
1 cup heavy cream
4 large egg yolks
½ cup granulated sugar
½ cup semisweet chocolate chips
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ cup dark rum (optional)
Whipped cream, for garnish
Cocoa powder or chocolate shavings, for garnish
Instructions
1. In a medium saucepan heat the milk and cream over medium heat until steaming but not boiling.
2. In another bowl, whisk together the egg yolks and sugar until pale and foamy.
3. Add the hot milk bit by bit, while stirring all the time. Put it back onto the saucepan.
4. Add the chocolate chips and nutmeg to the saucepan and, over low heat, stir until the chocolate has fully melted and the mixture is smooth.
5. Remove from heat and stir in the vanilla extract and dark rum, if using. Let cool to room temperature, then refrigerate until chilled.
6. Top with whipped cream and a dusting of cocoa powder or shaved chocolate. Done!
14. Gingerbread Eggnog
There is a holiday drink I really enjoy. It is a cup of spices mixed with cream.
I truly love to prepare this drink. I usually take cinnamon and nutmeg with it.
Also, I like to add a bit of ginger into it, to give it a spicy taste. In addition, it is important to add brown sugar to make it sweet.
It is also very nice to add a tiny bit of vanilla to it.
Ingredients
4 cups whole milk
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1/4 cup molasses
1/2 cup bourbon (optional)
Whipped cream, for serving
Ground cinnamon or nutmeg, for garnish
Instructions
1. Bring the milk, ginger, cinnamon, nutmeg, cloves and vanilla extract to a very gentle simmer in a small saucepan.
2. In a separate bowl, whisk the egg yolks and sugar together until thick and pale.
3. Add the hot milk mixture very gradually to the egg yolks, whisking as you go, to temper the eggs and make sure they don’t scramble.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until thickened and it coats the back of a spoon.
5. Remove from the heat and whisk in the heavy cream, molasses and bourbon (if using). Chill the eggnog in the refrigerator for at least 2 hours.
6. Pour into cups garnished with whipped cream and a sprinkling of cinnamon or nutmeg.
15. Hazelnut Eggnog
I always craved hazelnut eggnog when the holidays rolled around. Eggnog is one of those magical drinks that will take you straight to winter holidays.
The creaminess, the egg, the strong booze, they’re all the perfect ingredients to get into the spirit. But one little addition – the hazelnut really makes it!
Ingredients
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup hazelnut liqueur (such as Frangelico)
- 1/2 cup dark rum
- 1/4 cup toasted hazelnuts, finely chopped (for garnish)
- Whipped cream (for serving, optional)
Instructions
1. Beat the egg yolks and sugar in a mixing bowl until it is a thick, creamy paste.
2. Bring the milk, heavy cream and vanilla extract to a near-simmer in a saucepan over medium heat, constantly stirring and being careful not to let it boil.
3. Pour the hot milk mixture into the egg yolk mixture while whisking constantly, to temper the eggs, then pour the mixture back into the saucepan.
4. Cover and simmer over low heat, stirring occasionally until thick enough to coat the back of a spoon (about 20 minutes). Remove from heat and cool slightly.
5. Stir in the ground nutmeg, hazelnut liqueur and dark rum. Stir well, then refrigerate eggnog until completely chilled.
6. Pour the eggnog into glasses, topped with freshly whipped cream, and sprinkle with a little sprinkling of chopped toasted hazelnuts.
16. Apple Brandy Eggnog
But there’s nothing like a dreamy mix of flavors – creamy milk, rich apple brandy, touch of cinnamon, nutmeg – that will have you singing ‘Deck the Halls’ in no time. My version is so delicious and uniquely comforting that I’m sharing it with you today.
Ingredients:
- 6 large eggs, separated
- ¾ cup sugar (divided)
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups apple brandy (Calvados or your preferred brand)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (plus extra for garnish)
- ¼ teaspoon ground cloves (optional)
- Whipped cream (optional, for serving)
Instructions:
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Whisk the egg yolks: In a large mixing bowl, whisk the egg yolks with ½ cup of sugar until the mixture is smooth and pale.
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Add liquids: Gradually whisk in the milk, heavy cream, apple brandy, and vanilla extract until well combined.
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Spice it up: Stir in the cinnamon, nutmeg, and cloves (if using), ensuring the spices are evenly distributed.
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Beat the egg whites: In a separate bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gradually add the remaining ¼ cup of sugar and continue beating until the whites form stiff peaks.
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Fold in egg whites: Gently fold the whipped egg whites into the eggnog mixture. This will give your eggnog a light and fluffy texture.
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Chill: Refrigerate the eggnog for at least 1 hour to allow the flavors to meld and the mixture to chill.
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Serve: Pour the eggnog into glasses, top with a dollop of whipped cream if desired, and sprinkle a little nutmeg over the top for garnish.