Eggnog is a favourite holiday season Christmas drink popular in North America, although originally derived from Europe. It is thought to date from the 1200s and was a drink of aristocrats as good alcohol was hard to come by.
It has a sweet flavour thanks to the sugar and cream, but it also possesses notes of spices due to the presence of nutmeg and cinnamon.
It is usually made with some form of alcohol too, but there are many non-alcoholic eggnog recipes to choose from if you’re not keen. What’s more, in recent years a whole host of vegan homemade eggnog recipes have been created, using innovative ingredients to replicate the wonderful taste.
Why not spice up your holiday season with some of the fantastic recipes we have compiled here for you!
What Is Eggnog Made Of?
Eggnog is actually a simple combination of basic ingredients including milk, cream, sugar, eggs and alcohol. All of these eggnog ingredients are blended together to create a uniquely sweet drink with a kick. Other spices are also added in too for that holiday flavour including nutmeg and cinnamon, but some recipes call for fresh vanilla pods and other interesting flavours like coconut milk or clove.
What Kind Of Alcohol Is Usually In Eggnog?
Eggnog cocktail can be created with a range of different alcoholic spirits, however brandy is the most traditional. Brandy gives eggnog a delicious sweetness with a more in-depth flavour. Eggnog and rum is another favourite and works well with other spices like cinnamon in the beverage. Whiskey and bourbon are also used in some recipes, however for those who like to drink it straight it may not bring out the best in either the eggnog or the whiskey.
How Long Does Homemade Eggnog Conserve In The Fridge?
After you’ve made your traditional eggnog recipe, you can preserve it in the fridge for up to one week. It’s the ideal drink to make in the run up to Christmas, and have a batch of holiday cocktails in the fridge between Christmas Day and New Year’s Eve so everyone can help themselves to a festive tipple.
3 Easy To Make Homemade Eggnog Recipes
- 1/2 cup (125 ml) sugar
- 2 teaspoons (10 ml) cornstarch
- 2 eggs
- 4 egg yolks
- 5 cups (1.25 litres) milk, warm
- 1/2 cup (125 ml) 35% cream
- 1/2 cup (125 ml) dark rum
- ¼ vanilla bean
- 1 stick cinnamon
- 1 clove
- 1/8 teaspoon (0.5 ml) ground nutmeg
1.In a saucepan, off the heat, combine sugar and cornstarch. Add eggs and egg yolks and whisk until smooth. Add milk and cream, whisking continuously. Bring to a boil while stirring and scraping the bottom and sides of the pan. Remove from heat.
2. Add rum, vanilla and spices and mix thoroughly. Pour into a sealable container. Let cool. Cover and refrigerate for at least 6 hours.
3. Strain eggnog through a fine sieve. If desired, pour over ice. Add milk or rum, to taste.
- 3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
- 1 14-oz can full-fat coconut milk (use light for lighter eggnog)
- 4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
- 1/2 tsp ground cinnamon, plus more to taste
- 1/4 tsp ground nutmeg, plus more to taste
- 1 tsp pure vanilla extract
- 1/8 tsp ground cardamom (optional)
FOR SERVING (optional)
- 1 ounce bourbon (per 8-ounce serving)
- Coconut whipped cream
- Cinnamon or nutmeg
1.Optional: If making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high-speed blender along with desired amount of filtered water (for a creamier milk, we went with 3/4 cup (90 g) raw soaked cashews, 3/4 cup (95 g) raw soaked almonds, and 4 cups (946 ml) water as the recipe is written; adjust amounts as needed if adjusting serving size). Strain through a nut milk bag and set aside.
2. To a high-speed blender, add 3 cups (710 ml) dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
3. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavour as needed, adding more spices for warmth or maple syrup for sweetness.
4. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.
5. Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.
- 1 vanilla pod, split and seeds scraped out
- 4 egg yolks
- 100ml sugar syrup
- 100ml double cream
- 500ml whole milk
1. Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined.
2. Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.
Should You Serve Eggnog Hot Or Cold?
Eggnog can be enjoyed either cold or hot, and it all depends on the mood and vibe you want to create with this special Christmas cocktail. Eggnog can be served as a refreshing winter drink in chic cocktail glasses or as a warm holiday drink served in elegant and cozy mugs.
However, it is likely to have been served warm traditionally. It is actually derived from a posset style of dessert which is a warm milk beverage. When served warm, it tastes like a liquid dessert which may or may not be to everybody’s taste.