Most store-bought eggnog skips real spices and fresh eggs, but you can make richer, safer, and tastier versions at home. You’ll find 12 easy recipes here, from classic creamy eggnog to vegan and keto options, plus spiked and spiced variations. Each recipe gives clear ingredient lists and simple steps, so you can pick one based on time, diet, or party size and get sipping in no time.
Classic Creamy Eggnog
A rich, velvety classic eggnog that’ll warm you from the inside out.
Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 cup bourbon, rum, or spiced rum (optional, to taste)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- Pinch of fine salt
- Whipped cream (optional, for topping)
- Cinnamon sticks (optional, for serving)
How to Make:
- Separate the eggs, placing yolks in one bowl and whites in another.
- Whisk the egg yolks with the sugar until pale and slightly thickened.
- Stir in the milk, heavy cream, vanilla extract, nutmeg, and a pinch of salt until smooth.
- If using alcohol, add it now and mix to combine.
- In a separate bowl, beat the egg whites until soft peaks form; gently fold them into the yolk mixture for a light, frothy texture.
- Chill the eggnog in the refrigerator for at least 1 hour to let flavors meld.
- Serve cold in glasses, top with a dollop of whipped cream if you like, and grate extra nutmeg over each serving; add a cinnamon stick for garnish.
- Enjoy responsibly — cheers to cozy sips and holiday cheer!
Bourbon-Spiked Holiday Eggnog
Creamy, boozy holiday eggnog with warm spices — the kind that makes winter evenings feel cozy and festive.
Ingredients:
- 4 large eggs, separated
- 1/3 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 to 1 cup bourbon (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- Pinch of salt
- Optional: cinnamon sticks or grated cinnamon for serving
How to Make:
- In a medium bowl, whisk the egg yolks with 1/4 cup sugar until the mixture is pale and slightly thickened.
- Stir in the milk, heavy cream, bourbon, vanilla, nutmeg, and a pinch of salt until well combined.
- In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/12 cup (about 1 tablespoon) of sugar and continue beating to glossy stiff peaks.
- Gently fold the beaten egg whites into the yolk mixture in two additions, keeping the mixture light and airy.
- Chill the eggnog in the refrigerator for at least 1 hour to let flavors meld and the mixture cool.
- Serve chilled in glasses, dust each with a little extra nutmeg and optionally add a cinnamon stick for garnish.
Enjoy a glass and toast to holiday warmth and cheer!
Rum and Cognac Festive Eggnog
Rich Rum & Cognac Festive Eggnog — a velvety, boozy holiday classic with warm spice notes.
Ingredients:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup dark rum
- 1/4 cup cognac
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- Pinch of salt
- Optional: cinnamon sticks or ground cinnamon for garnish
How to Make:
- In a medium bowl, whisk the egg yolks with 1/4 cup sugar until the mixture is pale and slightly thickened.
- Stir in the milk, heavy cream, rum, cognac, vanilla, nutmeg, and a pinch of salt until combined.
- In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until glossy stiff peaks hold.
- Gently fold half of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites until just combined and airy.
- Chill the eggnog in the refrigerator for at least 1 hour to let flavors meld and the texture firm up a bit.
- Before serving, give the eggnog a gentle stir, pour into glasses, and grate a little extra nutmeg over each serving; add a cinnamon stick if you like.
- Serve cold and enjoy responsibly — cheers to a cozy, festive sip!
Vegan Coconut Almond Eggnog
A cozy, dairy-free holiday treat that’s silky, nutty, and just a touch tropical.
Ingredients:
- 2 cups canned full-fat coconut milk (shake can before opening)
- 1 cup unsweetened almond milk
- 1/3 cup maple syrup (adjust to taste)
- 1/4 cup raw almond butter (or smooth almond paste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, plus extra for garnish
- Pinch of fine sea salt
- Optional: 1/4–1/2 cup rum or spiced rum (or non-alcoholic substitute)
- Optional garnish: toasted sliced almonds and a cinnamon stick
How to Make:
- Pour coconut milk and almond milk into a blender.
- Add maple syrup, almond butter, vanilla, cinnamon, nutmeg, and a pinch of salt.
- Blend on high for 30–45 seconds until smooth and frothy.
- Taste and adjust sweetness, spices, or alcohol if using; blend briefly to combine.
- Chill the eggnog in the refrigerator for at least 1 hour to let flavors meld.
- Serve over ice or warmed gently on the stove (if warming, don’t boil).
- Garnish with a sprinkle of nutmeg, toasted almonds, and a cinnamon stick.
Enjoy a creamy, nutty sip of holiday sunshine with every glass!
Keto-Friendly Eggnog With Stevia
Creamy, low-carb eggnog that’s festive, rich, and sweetened with stevia.
Ingredients:
- 4 large egg yolks
- 2 cups unsweetened almond milk (or other low-carb milk)
- 1 cup heavy cream
- 1/3 cup powdered erythritol (optional for texture) or leave out if using only stevia
- Stevia to taste (start with 1/2 teaspoon powdered stevia, adjust)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, plus extra for garnish
- Pinch of fine salt
- 2–3 tablespoons bourbon, rum, or brandy (optional)
- Whipped cream and additional nutmeg or cinnamon for serving (optional)
How to Make:
- In a medium bowl, whisk the egg yolks until pale and slightly thickened.
- In a saucepan, combine almond milk and heavy cream. Warm over medium heat until it’s hot but not boiling (small bubbles at the edge).
- Slowly temper the hot milk mixture into the yolks: drizzle about 1/2 cup of the hot milk into the yolks while whisking constantly.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream.
- Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (do not boil).
- Remove from heat. Stir in powdered erythritol if using, powdered stevia to taste, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Taste and adjust sweetness or spices.
- If using alcohol, stir in bourbon, rum, or brandy now.
- Chill the eggnog in the refrigerator for at least 2 hours until cold and well blended.
- To serve, pour into glasses, top with a dollop of whipped cream if desired, and sprinkle with extra nutmeg or cinnamon.
Enjoy a guilt-free, festive sip — cheers to cozy, low-carb holidays!
Maple Cinnamon Eggnog With Bourbon
Maple Cinnamon Eggnog with Bourbon — cozy, creamy, and spiked with warm spice.
Ingredients:
- 4 large eggs, separated
- 1/3 cup pure maple syrup (plus extra to drizzle, optional)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, plus extra for garnish
- 1/8 teaspoon fine salt
- 1/2 to 3/4 cup bourbon (adjust to taste)
- 1 teaspoon vanilla extract
- Cinnamon sticks or a sprinkle of cinnamon for serving (optional)
How to Make:
- In a medium bowl, whisk the egg yolks with the maple syrup until smooth and slightly pale.
- Stir in the milk, heavy cream, ground cinnamon, nutmeg, salt, and vanilla until combined.
- Transfer the mixture to a saucepan and gently warm over medium-low heat, stirring constantly, until it reaches about 160°F (it should steam and slightly thicken but not boil).
- Remove from heat and let cool for 10 minutes, then stir in the bourbon.
- In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the cooled eggnog for a light, frothy texture.
- Chill the eggnog for at least 1 hour to meld flavors (or serve immediately over ice if you prefer it slightly warmer).
- Serve in glasses, dust with a little extra nutmeg or cinnamon and add a cinnamon stick or a drizzle of maple syrup if desired.
Enjoy a cozy mug of maple-kissed eggnog — cheers to warm nights and good company!
Eggless Nog With Nutmeg and Vanilla
A cozy, creamy eggless nog spiced with nutmeg and vanilla—perfect for sipping by the fire.
Ingredients:
- 4 cups whole milk (or dairy-free milk of choice)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup granulated sugar (adjust to taste)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1/4 cup bourbon, rum, or brandy (optional)
- Whipped cream for serving (optional)
How to Make:
- Pour the milk and cream into a medium saucepan and warm over medium heat until it’s hot but not boiling.
- Stir in the sugar, ground nutmeg, cinnamon (if using), and a pinch of salt until the sugar dissolves.
- Remove the pan from heat and stir in the vanilla extract.
- Let the mixture cool slightly, then chill in the refrigerator for at least 1 hour to let flavors meld.
- If you want a smoother texture, whisk or blend the chilled nog briefly before serving.
- Stir in the bourbon, rum, or brandy if using, or keep it alcohol-free.
- Pour into glasses, top with a dollop of whipped cream and a sprinkle of extra nutmeg.
- Serve chilled or over ice, and enjoy the cozy comfort.
Sip, savor, and let that warm holiday aroma lift your spirits!
Peppermint Mocha Eggnog Latte
Peppermint Mocha Eggnog Latte — a festive, cozy twist on two holiday classics in one cup.
Ingredients:
- 1 cup eggnog (store-bought or homemade)
- 1/2 cup strong brewed coffee or 1 shot espresso
- 2 tbsp chocolate syrup (plus extra for drizzle)
- 1/4 tsp peppermint extract (or 1 tbsp crushed peppermint candy)
- 1/3 cup milk (any kind) — optional for extra froth
- Whipped cream, for topping
- Crushed candy cane or peppermint sticks, for garnish
- Cocoa powder or chocolate shavings, for garnish
How to Make:
- Warm the eggnog and milk together in a small saucepan over medium-low heat until steaming, not boiling.
- Stir in the chocolate syrup until fully combined and smooth.
- Remove from heat and add the brewed coffee or espresso, stirring to blend.
- Stir in the peppermint extract a little at a time, tasting until you reach your desired mint level.
- If you want extra froth, whisk vigorously or use a milk frother for 20–30 seconds.
- Pour into a mug, top with a generous swirl of whipped cream.
- Drizzle with extra chocolate syrup and sprinkle crushed candy cane or cocoa powder on top.
Enjoy this pepperminty, chocolatey holiday hug in a mug!
Spiced Chai Eggnog
Warm, cozy chai spice meets creamy holiday eggnog in this fragrant, comforting twist.
Ingredients:
- 4 cups whole milk
- 1 cup heavy cream
- 4 chai tea bags (or 4 tablespoons loose chai tea)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, plus more for garnish
- 1/8 teaspoon ground cardamom (optional)
- Pinch of ground cloves
- Pinch of salt
- 1/2 to 1 cup bourbon, rum, or brandy (optional, to taste)
- Whipped cream (optional, for serving)
- Grated nutmeg (optional, for garnish)
How to Make:
- In a medium saucepan, combine the milk and heavy cream and warm over medium heat until it just starts to steam—do not boil.
- Remove from heat, add the chai tea bags (or loose tea in a infuser), cover, and steep for 10 minutes to infuse flavor.
- Meanwhile, whisk the egg yolks, sugar, salt, cinnamon, cardamom, and cloves in a bowl until smooth and slightly pale.
- Remove the tea bags or infuser, gently reheat the milk mixture until warm but not boiling.
- Slowly pour about 1/2 cup of the warm milk into the egg mixture while whisking constantly to temper the eggs.
- Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes). Don’t let it boil.
- Remove from heat and stir in the vanilla extract.
- Let the eggnog cool to room temperature, then stir in the bourbon, rum, or brandy if using.
- Chill the eggnog in the refrigerator for at least 2 hours to develop flavors.
- Serve cold in glasses, topped with a dollop of whipped cream and a sprinkle of cinnamon or grated nutmeg.
Enjoy a festive cup of spiced chai eggnog that’s both nostalgic and delightfully new—cheers!
Slow-Cooker Mulled Eggnog
Warm up your holidays with cozy, spiced Slow-Cooker Mulled Eggnog — rich, creamy, and perfectly spiced.
Ingredients:
- 8 cups store-bought or homemade eggnog
- 1 cup whole milk or cream (optional for extra richness)
- 1/2 cup dark rum, bourbon, or brandy (optional; adjust to taste)
- 1/3 cup brown sugar or maple syrup (optional, to sweeten)
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise (optional)
- Zest of 1 orange or 1–2 strips of orange peel
- 1 teaspoon vanilla extract
- Freshly grated nutmeg, for serving
- Whipped cream, for serving (optional)
How to Make:
- Pour the eggnog and milk or cream into your slow cooker.
- Stir in the brown sugar or maple syrup, if using, until dissolved.
- Add the cinnamon sticks, cloves, star anise, and orange zest to the slow cooker.
- Pour in the rum, bourbon, or brandy if you want an adult version; stir to combine.
- Set the slow cooker to LOW and heat for 1.5–2 hours, stirring once or twice, until heated through and fragrant. Don’t boil.
- Stir in the vanilla extract about 10 minutes before serving.
- Taste and adjust sweetness or spirit level, removing spices and orange peel when the flavor is balanced.
- Ladle into mugs, top with whipped cream and a sprinkle of freshly grated nutmeg.
Enjoy a steaming mug of mulled eggnog and let the holiday spices warm you up!
Gingerbread Eggnog With Molasses
Warm, spicy eggnog with gingerbread flavors — like sipping dessert by the fire.
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg, plus extra for garnish
- Pinch of salt
- 1/2 to 1 cup dark rum, bourbon, or brandy (optional)
- Whipped cream, for serving (optional)
- Crystallized ginger or a cinnamon stick, for garnish (optional)
How to Make:
- In a large bowl, whisk the eggs and sugar together until pale and slightly thickened.
- Stir in the molasses, vanilla, ground ginger, cinnamon, cloves, nutmeg, and a pinch of salt until smooth.
- In a medium saucepan, heat the milk and heavy cream over medium heat until it’s hot but not boiling — small bubbles around the edge.
- Gradually pour about a cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring constantly.
- Cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes). Don’t boil.
- Remove from heat and let cool for 10 minutes, then stir in the optional rum, bourbon, or brandy if using.
- Chill the eggnog in the refrigerator for at least 2 hours to let flavors meld.
- Before serving, give the eggnog a good stir, pour into glasses, top with whipped cream if desired, and sprinkle with extra nutmeg. Garnish with crystallized ginger or a cinnamon stick.
- Serve cold or slightly chilled and enjoy the cozy gingerbread twist on classic eggnog.
Cheers — sip slow and enjoy the gingerbread warmth!
Orange Zest and Amaretto Eggnog
Bright, boozy orange-tinged eggnog that’s cozy, citrusy, and just a little nutty.
Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- Zest of 1 orange (about 1 teaspoon), plus extra for garnish
- 1/2 cup amaretto liqueur
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg, plus more for serving
- Pinch of salt
- 4 large egg whites (optional, for a lighter, frothier nog)
- Cinnamon sticks (optional, for garnish)
How to Make:
- In a medium bowl, whisk the egg yolks and sugar until the mixture is pale and slightly thickened.
- In a saucepan, combine the milk, heavy cream, and orange zest; warm over medium heat until it’s steaming but not boiling.
- Slowly temper the hot milk mixture into the yolk mixture: whisk constantly and add a few tablespoons at a time until combined.
- Return the mixture to the saucepan and cook gently over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (do not boil).
- Remove from heat and stir in the amaretto, vanilla, nutmeg, and a pinch of salt. Let cool to room temperature, then chill in the fridge for at least 2 hours.
- If using egg whites, beat them to soft peaks and gently fold into the chilled nog for a lighter texture; otherwise, whisk the nog briskly to incorporate air.
- Taste and adjust sweetness or amaretto to your preference.
- Serve cold in glasses, grate a little extra orange zest and nutmeg on top, and add a cinnamon stick if you like.
Enjoy a citrusy, almond-kissed twist on classic eggnog that’s perfect for holiday sipping!
Conclusion
You’ve got a dozen eggnog ideas now, so pick one that fits your crowd and pantry. Whisk the base until smooth, warm gently if it needs cooking, then taste and adjust sugar or spice. Add spirits last and chill, or serve warm in mugs with a cinnamon stick. For vegan or keto versions, swap milks and sweeteners before mixing. Store leftovers covered in the fridge and use within a few days.