How to make eggnog and mix into 6 cocktail recipes

With the holiday season upon us, now is the time for cozy festive drinks like eggnog. While most of my experiences with this drink have been slightly underwhelming, using pre-made eggnog from the store, the experience of occasionally enjoying fresh homemade nog has changed my mind about this completely. In my experience it’s well worth it make your own at home, and once you have it ready you can mix eggnog into cocktails for yourself and your guests. If you haven’t made it before, don’t worry — it’s easy to do at home and requires common ingredients you’ll find in any store.

According to Tyson Buhler of the renowned bar Death & Co, you can make your eggnog even more memorable by aging it: “If you have the patience and refrigerator space, let this nog age for a few months, and the flavor and texture will change drastically over time.”

Keep reading to learn how to make eggnog for your upcoming holiday festivities.

How to make eggnog

Learning how to make eggnog is the best route if you have the time and interest. And make a big batch, as you can give the regular stuff to the kiddos in your house or neighborhood and save the adulterated stuff for the adults.

Ingredients:

• 12 large eggs
• 8 cups whole milk
• 2 cups heavy whipping cream
• 1 1/2 cups white granulated sugar
• 1/2 teaspoon salt
• 2 1/4 tablespoons vanilla extract
• 1 teaspoon nutmeg
• 1 teaspoon ground cinnamon

Method:

1. In a saucepan, whisk together eggs, sugar, and salt. Slowly add the first 4 cups of milk to cook.
2. Stir over low heat for about 30 minutes (or until the temperature reads 165 degrees Fahrenheit). Do not let the mixture boil.
3. Once the temperature has been reached, transfer to a bowl and stir in the vanilla, spices, and the rest of the milk.
4. Place the bowl in an ice bath and stir until cool. Transfer to the refrigerator until chilled.
5. When ready to serve, beat the whipping cream until soft peaks form. Whisk cream into the rest of the liquid. Garnish with additional nutmeg.

What alcohol is used in eggnog?

Once you’ve made your eggnog, you can enjoy it as-is, or even better — use it to make cocktails or mocktails. We have examples of using eggnog in both alcoholic and non-alcoholic drinks below,  but it’s also common to add a shot or hefty slug of alcohol into the eggnog to drink it that way.

There’s flexibility here to use your favorite spirits. It’s common to find rum used, particularly dark or spiced rum, as the rich molasses flavors work very well with the creamy richness of the drink. However, you can also use other spirits like whiskey or bourbon, particularly those that are sweeter, as the sweet flavors play well, too. Some people like to use flavored whiskies like Fireball or vanilla whiskey, or if you’re feeling classy, you could add some brandy or cognac for a sharper, grown-up flavor.

Other fun options that you could experiment with include liqueurs like amaretto, chocolate liqueur, Irish cream, or even something bitter like an amaro, such as Averena, if you want to add a bitter note and you’re feeling brave.

As for how much alcohol to use, some people love adding a hefty, boozy punch to their drinks, while others find that spoils the flavor and would rather approach it with a light hand. Do some testing at home to find out what works best for your preferences.

Eggnog cocktail recipes

Pumpkin Eggnog

This recipe comes from Top Chef winner Brooke Williamson, who works her magic at Playa Provisions in Southern California. It’s the result of Williamson wanting to jazz up store-bought eggnog, for a simple but satisfying holiday cocktail. She likes it in place of dessert and adds that it can make a great mocktail if you simply keep the bourbon out.

Ingredients:

• 4 ounces store-bought eggnog
• 2 ounces bourbon
• 1 ounce pumpkin puree
• 1 teaspoon pumpkin pie spice

Method:

1. Fill a cocktail shaker with ice and add all ingredients except for the pumpkin spice and shake well.
2. Pour into chilled glass with ice. Garnish with a dusting of the spice blend.

Vintage Eggnog

(By Tyson Buhler, Death & Co., New York City) 

This recipe from the esteemed Death & Co. crew brings on the thawing powers of Madeira, alongside cognac and one of the the best rums out there. The result is downright nourishing on a cold winter’s night, with layer upon layer of soothing flavors. Keep in mind this big batch makes 100 servings.

Ingredients:

• 75 ounces Old Grand Dad 114 Bourbon
• 37 1/2 ounces Smith and Cross Rum
• 37 1/2 ounces Blandy’s 5-year Malmsey Madeira
• 37 1/2 ounces Pierre Ferrand Ambre
• 300 ounces whole milk
• 200 ounces heavy cream
• 150 ounces white sugar
• 100 eggs

Method:

1. Working in batches, blend sugar and milk until dissolved.
2. Blend eggs and milk on very low speed until incorporated.
3. Combine all ingredients in large cambros (3) and pass back and forth until completely incorporated and consistent.
4. Place into new/clean quart containers or into glass bottles for long-term storage. Age anywhere from two weeks to two years.

Eggnog El Silencio

Are you not mixing with mezcal yet? Get to it and take in its versatility with this tasty eggnog treat. The earthiness works with the creaminess of the nog and the spice of the cinnamon wonderfully.

Ingredients:

• 1 1/2 ounces Vanilla-Infused Mezcal El Silencio Espadin*
• 3 ounces eggnog
• 1 cinnamon stick

Method:

1. Pour vanilla-infused Silencio and eggnog into shaker tin filled with ice.
2. Shake vigorously for 15 to 20 seconds and strain into a coupe glass.
3. Garnish with freshly grated cinnamon and full cinnamon stick.

*Vanilla-infused mezcal El Silencio Espadin:

1. Cut 5-10 Tahitian vanilla beans in half (longways) and drop into the 750-milliliter bottle of mezcal.
2. Let the bottle sit for 3-5 days to infuse.
3. Strain and rebottle.

Low Country Snow Globe

(By Lucky Rooster Kitchen + Bar, Hilton Head, South Carolina)

A magical orb of dessert in a glass, this drink looks like a snow globe and tastes like heaven. You get the youthful fun of dunking a cookie and the grown-up buzz, all at once.

Ingredients:

• 2 ounces Savage & Cooke Bad Sweater Spiced Whiskey
• 2 ounces eggnog
• Grated nutmeg
• Shortbread and grated nutmeg for garnish

Method: 

1. Stir together spiced whiskey and eggnog and garnish with grated nutmeg.

Mana Eggnog

Ah, tequila and sherry, why did I not understand your powers earlier? It’s a lovely tandem, especially here, backed by cream, sugar, and a spicy kick.

Ingredients:

• 1 ounce Teremana Reposado
• 1 ounce oloroso sherry
• 3/4 ounce heavy cream
• 1/1 ounce simple syrup
• 1 whole egg
• Pinch of salt, cinnamon, and chili powder mixture

Method:

1. Put all ingredients into a shark and shake with ice.
2. Strain into a coupe or mug, and garnish with grated nutmeg.

Red, White, and Bourbon Eggnog

Sometimes, you just need the trusty partnership of bourbon and nog, plus a little cream and spices for good measure. This cocktail honors such traditionalism, in a tasty fashion.

Ingredients:

• 2 ounces Wolf Moon Bourbon
• 1/3 cup whole milk
• 1 large egg
• 2 tablespoons granulated sugar
• 2 tablespoons heavy cream
• 1 fresh nutmeg for grating
• Crushed pieces of candy cane for garnish

Method:

1. Vigorously whisk the egg in a small mixing bowl until frothy.
2. Slowly add sugar and continue to whisk the mixture until the sugar is incorporated.
3. Add milk, cream, and bourbon, and whisk until ingredients are thoroughly combined. Chill the mixture until ready to serve.
4. Pour the mixture into a glass. Grate nutmeg and add pieces of candy cane directly into the glass as toppings.