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5 Deliciously Festive Eggnog Recipes

Because who doesn't love a little (or a lot) of our favorite festive holiday cocktail.

Depending on your preferences, you can add a little extra spice, or just load it up with everything nice. Yes, we're talking creamy, sweet and savory, fragrant eggnog deliciousness. Add a pinch of cinnamon and/or nutmeg, pour in a little bourbon or your rum and/or whiskey of choice to taste, and you're good to go.

Prefer the nonalcoholic kind? Forgo the bourbon and focus instead on the basics, you holiday purist, you. And if you can't figure out what to do with the leftovers, that's where we come in – eggnog "dip" and cookies are a thing, too.

Because you know you love the 'nog.

Note: Because traditional eggnog is made with raw egg yolks, it's important to use the freshest eggs you can find when recreating these recipes. Check your local health food store for local farm fresh eggs, or use pasteurized eggs, like the first recipe below suggests.

1. Easy Homemade Eggnog


6 large egg yolks (note: recipe suggests using pasteurized eggs, see below for more notes)
1/2 – 3/4 cup granulated sugar, to taste
3 cups whole milk
1 1/2 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
small pinch of salt
1 cup heavy cream
1-2 oz. bourbon, cognac, or brandy, to taste (optional)
1-2 oz. rum, to taste (optional)
1 tsp. pure vanilla extract

Whipped cream and freshly grated nutmeg, for serving (optional)


In a large bowl, or the bowl of your stand mixer, beat the egg yolks until smooth and lightened in color. Add the sugar slowly, while mixing, and continue to beat until pale and fluffy. Set aside.

In a saucepan over medium heat, combine the milk, nutmeg, cinnamon, and pinch of salt. Heat until steaming, stirring occasionally. Do not let it boil!

Slowly temper the egg with the hot milk mixture. To do this, carefully pour the hot milk mixture over the egg yolks and sugar, while whisking continuously to keep the eggs from scrambling. Once all of the liquid has been incorporated, return the mixture to the saucepan.

Cook over medium-low heat until the mixture begins to thicken slightly, stirring constantly and scraping the bottom of the pot to prevent scorching. If you have a thermometer, cook until the temperature reaches 160 degrees F. Do not let it boil, or the mixture will curdle!

Remove from the heat and stir in the heavy cream, vanilla extract, and liquors (if using). If there are any lumps, pass the eggnog through a fine mesh strainer.

Chill in the fridge for at least a couple of hours, or overnight, before serving. Fresh eggnog can be stored for up to a several days, or longer if it has the alcohol added. It should be kept in the fridge at all times.

Stir well to mix in any of the nutmeg that may have settled to the bottom before serving, and top with fresh whipped cream and extra nutmeg. Enjoy!

(Note: This recipe suggests using pasteurized eggs, such as Safest Choice™ Pasteurized Eggs, which are processed in a warm-water bath to kill any bad bacteria. Traditional eggnog is made with raw eggs, so this avoids the risk of Salmonella.)

Recipe courtesy of Will Cook For Friends.

2. Homemade Eggnog + Whipped Cream


For the eggnog:

1 dozen egg yolks
1 cup sugar
8 cups of milk*
1/2 teaspoon vanilla
1 to 1½ cups bourbon
1 whole nutmeg

For the whipped cream:

2 cups of whipping cream
1/4 cup sugar
1/2 teaspoon vanilla

(Note: recipe suggests using 2% milk so that the eggnog is not too thick.)


In a large saucepan over low heat, whisk together the egg yolks, sugar, and 4 cups of milk. Continue warming the mixture, stirring continually, until it begins to thicken. Once it reaches 160 degrees (F) or coats the back of a spoon, remove from heat.

Pour in the remaining 4 cups of milk, vanilla, and bourbon. Refrigerate the mixture until cold, at least 4 hours (or overnight).

To prepare the whipped cream, combine the whipping cream, sugar, and vanilla in a medium bowl, and beat until stiff peak forms.

To prepare the drink, pour a serving of eggnog in a glass, top with a dollop of whipped cream, and grate the fresh nutmeg on top (using a zester).

Recipe courtesy of Serving Seconds.

3. Eggnog Dip (Yes, Dip)


8 oz cream cheese, room temperature
1/2 cup eggnog, room temperature
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups powdered sugar, packed


Beat the soft cream cheese until smooth.

Next, mix in the vanilla extract, rum extract, cinnamon, and nutmeg.

Beat in the eggnog, followed by the powdered sugar.

Store in an airtight container in the refrigerator until ready to serve. Serve with graham crackers or ginger snap cookies, and enjoy!

Recipe courtesy of Wine & Glue.

4. Eggnog Thumbprint Cookies


For the cookies:

3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 1/2 teaspoons vanilla
2 cup all-purpose flour
1/4 teaspoon salt

For the frosting:

1/2 cup unsalted butter, melted
2 cups powdered sugar
2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
Ground nutmeg, for garnish


Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.

In a medium bowl, combine flour and salt; set aside.

In a large bowl, beat together 3/4 cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.

Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.

Bake for 12 minutes. Remove from oven and cool completely.

In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.

Recipe courtesy of White Lights on Wednesday.

5. Eggnog Mini Muffins with Cinnamon Rum Glaze


1 1/2 cups flour
1/2 cup granulated sugar
1/2 TBSP baking powder
1/2 tsp baking soda
2/3 cup eggnog
1 egg
1/2 stick butter, melted and cooled
1 cup powdered sugar
2 TBSPs rum
2 TBSPs eggnog
1/2 tsp cinnamon


Preheat your oven to 375 and spray a mini muffin pan with cooking spray.

In a large bowl, mix together the flour, granulated sugar, baking powder, and baking soda.

Whisk together the egg and eggnog, then add the butter. Gently fold the egg/eggnog/butter mixture into the dry ingredients.

Spoon into the mini muffin tin and bake for 8 to 10 minutes.

While the muffins are cooking, make the glaze. Mix together the powdered sugar, rum, cinnamon, and 2 tablespoons of eggnog.

When you bring the muffins out of the oven, let them cool until they won’t burn your fingers, dip them in the glaze, and set them on a wire rack.

Recipe courtesy of Wine & Glue.