Delightful eggnog lovers, get ready to elevate your holiday sipping! We’ve gathered 18 creamy, dreamy eggnog recipes with creative twists that go beyond the traditional. From spiked versions to dairy-free alternatives and unexpected flavor infusions, there’s something for every palate. Whether you’re hosting a festive gathering or cozying up by the fire, these innovative takes will make your season extra special. Let’s dive into these delicious variations!
Classic Homemade Eggnog
Vintage holiday traditions deserve modern simplicity, and this classic eggnog delivers exactly that. Rich, creamy, and perfectly spiced, it comes together with minimal effort for maximum comfort. Skip the store-bought versions—homemade always tastes better.
Ingredients
– 6 large eggs (I prefer room temperature for smoother blending)
– 1/2 cup granulated sugar (adjust slightly if you like it less sweet)
– 2 cups whole milk (the richness is worth it)
– 1 cup heavy cream (don’t skimp—this adds the luxurious texture)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– 1/2 tsp ground nutmeg (freshly grated nutmeg is my go-to for brighter flavor)
– 1/4 tsp ground cinnamon (adds warmth without overpowering)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Separate 6 room-temperature eggs, placing yolks in a large bowl and reserving whites for another use.
2. Add 1/2 cup granulated sugar to the yolks and whisk vigorously for 2–3 minutes until pale and slightly thickened.
3. Gradually pour in 2 cups whole milk while whisking continuously to prevent curdling.
4. Stir in 1 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground nutmeg, 1/4 tsp ground cinnamon, and a pinch of salt until fully combined.
5. Transfer the mixture to a saucepan and heat over medium-low heat, stirring constantly with a wooden spoon, until it reaches 160°F on a kitchen thermometer—this pasteurizes the eggs safely.
6. Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
7. Cool the eggnog to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
8. Give it a good stir before serving to recombine any separation. You’ll notice the flavors meld beautifully as it rests. Your eggnog is thick, custardy, and fragrant with spice. For a festive twist, serve it over ice with a sprinkle of extra nutmeg or spike it with bourbon for adults. It’s holiday comfort in a glass.
Spiked Bourbon Eggnog
Out with the store-bought cartons and in with this homemade spiked bourbon eggnog. Only a handful of ingredients transform into a rich, creamy holiday staple that’s dangerously easy to sip. This version skips the raw egg worry with a cooked custard base.
Ingredients
– 6 large egg yolks (I prefer room temp eggs here for a smoother emulsion)
– 1/2 cup granulated sugar
– 2 cups whole milk (don’t skimp—the fat content is key for creaminess)
– 1 cup heavy cream
– 1/4 cup bourbon (I always use a good sipping bourbon for the best flavor)
– 1 tsp vanilla extract
– 1/4 tsp freshly grated nutmeg, plus more for garnish
– Pinch of salt (a tiny pinch really makes the flavors pop)
Instructions
1. Separate 6 egg yolks into a medium bowl, discarding the whites or saving for another use.
2. Add 1/2 cup granulated sugar to the yolks and whisk vigorously for 2 full minutes until pale yellow and slightly thickened.
3. Pour 2 cups whole milk and 1 cup heavy cream into a heavy-bottomed saucepan.
4. Heat the milk mixture over medium heat, stirring occasionally, until it reaches 160°F on an instant-read thermometer—do not let it boil.
5. Slowly ladle 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan with the remaining milk.
7. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes.
8. Immediately remove from heat and stir in 1/4 cup bourbon, 1 tsp vanilla extract, 1/4 tsp freshly grated nutmeg, and a pinch of salt.
9. Strain the eggnog through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
10. Press plastic wrap directly onto the surface of the eggnog to prevent a skin from forming.
11. Refrigerate for at least 4 hours, or until completely chilled.
12. Whisk the chilled eggnog vigorously to recombine before serving.
13. Pour into glasses and garnish with an extra sprinkle of freshly grated nutmeg.
You’ll notice the texture is luxuriously thick and velvety, not thin like store-bought versions. The bourbon provides a warm, oaky backbone that balances the sweet creaminess beautifully. For a festive twist, rim your glasses with a cinnamon-sugar mixture before pouring.
Vegan Coconut Eggnog
Oozing with creamy holiday nostalgia, this vegan coconut eggnog delivers all the festive flavor without dairy or eggs. Perfect for chilly evenings or holiday gatherings, it comes together in minutes. I love how the coconut milk creates that signature rich texture we crave.
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk (I always chill mine overnight for best results)
– 1/2 cup pure maple syrup (grade B has the deepest flavor)
– 1 tsp ground nutmeg (freshly grated makes all the difference)
– 1/2 tsp ground cinnamon
– 1 tsp pure vanilla extract
– 1/4 cup dark rum or bourbon (optional, but highly recommended for adults)
– Pinch of sea salt (balances the sweetness perfectly)
Instructions
1. Chill both cans of coconut milk in the refrigerator for at least 4 hours.
2. Open the chilled coconut milk cans and scoop the solid cream into a blender.
3. Reserve the thin coconut water for another use like smoothies.
4. Add maple syrup, nutmeg, cinnamon, vanilla extract, and sea salt to the blender.
5. Blend on high speed for 45 seconds until completely smooth and frothy.
6. Taste the mixture and adjust sweetness if needed with additional maple syrup.
7. Pour the blended eggnog into a large pitcher or glass container.
8. Stir in rum or bourbon if using for an adult version.
9. Refrigerate the eggnog for at least 30 minutes to allow flavors to meld.
10. Give the eggnog a good stir before serving as separation is natural.
11. Pour into glasses and garnish with an extra sprinkle of nutmeg.
Pour this eggnog over ice for a refreshing chilled drink, or gently warm it on the stove for a cozy hot version. The coconut milk creates an incredibly silky texture that coats your tongue, while the warming spices deliver that classic holiday flavor profile. I love serving it in vintage glasses with cinnamon sticks as stirrers for extra festive appeal.
Pumpkin Spice Eggnog
Mixing pumpkin and eggnog creates the ultimate fall indulgence. This creamy blend delivers cozy spice flavors in every sip. Make it ahead for holiday gatherings or quiet evenings by the fire.
Ingredients
– 2 cups whole milk (I find the higher fat content creates the creamiest texture)
– 1 cup heavy cream (don’t skimp here – it makes all the difference)
– 4 large egg yolks (room temperature eggs blend more smoothly)
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree (I always use Libby’s for consistent results)
– 1 tsp vanilla extract (pure vanilla gives the best flavor)
– 1 tsp pumpkin pie spice (homemade blend if you have it)
– 1/4 tsp ground cinnamon
– Pinch of salt (balances the sweetness perfectly)
– Freshly grated nutmeg for serving
Instructions
1. Whisk egg yolks and sugar in a medium bowl until pale yellow and thickened, about 2 minutes.
2. Heat milk, cream, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat until steaming hot but not boiling (around 160°F).
3. Slowly pour 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
5. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F).
6. Remove from heat immediately and stir in vanilla extract.
7. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Press plastic wrap directly onto the surface of the eggnog to prevent a skin from forming.
9. Refrigerate for at least 4 hours or until completely chilled.
10. Whisk vigorously before serving to recombine any separation.
11. Pour into glasses and garnish with freshly grated nutmeg.
Outrageously creamy with a perfect spice balance, this eggnog tastes like liquid pumpkin pie. The texture stays velvety smooth thanks to proper tempering. Serve it chilled in mason jars with cinnamon stick stirrers for a rustic holiday presentation.
Chocolate Peppermint Eggnog
Nothing beats the cozy combination of rich chocolate and refreshing peppermint during the holiday season. This creamy eggnog delivers both flavors in perfect harmony. It’s surprisingly simple to make from scratch.
Ingredients
– 4 cups whole milk (I find the higher fat content creates the creamiest texture)
– 1 cup heavy cream (don’t skimp here for that luxurious mouthfeel)
– 6 large egg yolks (room temperature eggs blend much more smoothly)
– 3/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder (I prefer Dutch-processed for deeper chocolate flavor)
– 1 tsp pure peppermint extract (use the real stuff, not imitation)
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– Whipped cream and crushed candy canes for garnish
Instructions
1. Separate 6 egg yolks from whites, reserving only the yolks in a medium bowl.
2. Whisk egg yolks and 3/4 cup sugar together vigorously until pale yellow and slightly thickened, about 2 minutes.
3. Sift 1/4 cup cocoa powder into the egg mixture to prevent lumps.
4. Whisk cocoa powder into egg mixture until completely smooth and no dry spots remain.
5. Pour 4 cups milk and 1 cup heavy cream into a heavy-bottomed saucepan.
6. Heat milk mixture over medium heat until it reaches 160°F on a candy thermometer, stirring occasionally.
7. Temper the egg mixture by slowly pouring 1 cup of the hot milk into the eggs while whisking constantly.
8. Pour the tempered egg mixture back into the saucepan with the remaining milk.
9. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon, about 8-10 minutes.
10. Remove from heat immediately when thickened to prevent curdling.
11. Stir in 1 tsp peppermint extract, 1/2 tsp vanilla extract, and 1/4 tsp salt.
12. Strain the eggnog through a fine-mesh sieve into a pitcher to ensure silky smooth texture.
13. Cover and refrigerate for at least 4 hours until thoroughly chilled.
14. Serve in chilled glasses topped with whipped cream and crushed candy canes.
Decadently smooth with a perfect balance of rich chocolate and cool peppermint, this eggnog feels like a holiday celebration in a glass. The creamy texture coats your tongue while the peppermint provides a refreshing finish. For an adult version, spike it with peppermint schnapps or dark crème de cacao.
Salted Caramel Eggnog
Whip up this decadent salted caramel eggnog when you need a festive treat that feels both classic and contemporary. Warm caramel notes balance the rich eggnog base, creating a drink that’s perfect for holiday gatherings or cozy nights in. The sea salt finish cuts through the sweetness for a perfectly balanced sip.
Ingredients
– 4 large eggs (I prefer room temperature for smoother blending)
– 1/2 cup granulated sugar (divided use)
– 2 cups whole milk (the higher fat content creates creamier texture)
– 1 cup heavy cream
– 1/4 cup water (for the caramel)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
– 1/2 teaspoon sea salt flakes (plus extra for garnish)
– 1/4 teaspoon freshly grated nutmeg
– 1/4 cup bourbon (optional, but highly recommended for depth)
Instructions
1. Separate 4 egg yolks from whites into two medium bowls.
2. Whisk egg yolks with 1/4 cup sugar until pale yellow and slightly thickened, about 2 minutes.
3. Combine remaining 1/4 cup sugar with 1/4 cup water in a heavy-bottomed saucepan.
4. Cook sugar mixture over medium heat without stirring until it turns amber-colored, about 5-7 minutes.
5. Immediately remove caramel from heat and carefully whisk in 1/2 cup of the whole milk (it will bubble vigorously).
6. Return saucepan to low heat and stir until caramel is completely dissolved into the milk.
7. Gradually whisk caramel mixture into the egg yolk mixture to temper the eggs.
8. Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170°F on a thermometer).
9. Remove from heat and stir in remaining 1 1/2 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt, and 1/4 teaspoon nutmeg.
10. Chill the mixture in refrigerator for at least 2 hours until completely cold.
11. Beat egg whites with an electric mixer until soft peaks form, about 3-4 minutes.
12. Gently fold whipped egg whites into the chilled eggnog mixture until just combined.
13. Stir in 1/4 cup bourbon if using.
14. Serve immediately in chilled glasses, garnished with a pinch of sea salt flakes.
Zesty nutmeg and vanilla shine through the creamy base, while the caramel adds deep butterscotch notes. The sea salt garnish provides satisfying crunch and balances the sweetness perfectly. For an elegant presentation, rim glasses with caramel and crushed pretzels before pouring.
Eggnog Cheesecake
Luscious eggnog cheesecake brings holiday cheer to your dessert table. This creamy creation captures all the spiced warmth of traditional eggnog in sliceable form. Perfect for festive gatherings or cozy nights in.
Ingredients
- 2 cups graham cracker crumbs – I prefer the honey-flavored ones for extra sweetness
- 1/2 cup melted butter – salted butter gives the crust better flavor balance
- 24 oz cream cheese – must be room temperature for smooth blending
- 1 cup granulated sugar
- 1 cup prepared eggnog – use the richest, creamiest brand you can find
- 3 large eggs – room temperature prevents curdling
- 1 tsp vanilla extract – pure vanilla makes a noticeable difference
- 1/2 tsp nutmeg – freshly grated if possible
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan using a flat-bottomed cup.
- Bake the crust for 10 minutes until lightly golden, then cool completely.
- Beat room temperature cream cheese with sugar on medium speed for 3 minutes until completely smooth.
- Scrape down the bowl sides thoroughly to ensure no lumps remain.
- Add eggnog, vanilla, nutmeg, and cinnamon, mixing on low until just combined.
- Add eggs one at a time, mixing for only 15 seconds after each addition to prevent overbeating.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the springform pan sides.
- Bake at 325°F for 60-70 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven and crack the door open, letting the cheesecake cool slowly for 1 hour.
- Remove from oven and run a knife around the edge to prevent cracking during cooling.
- Refrigerate for at least 6 hours, though overnight chilling yields the best texture.
Buttery graham cracker crust provides the perfect contrast to the silky, spiced filling. The eggnog flavor shines through with every creamy bite, delivering holiday nostalgia in dessert form. Serve chilled with a dusting of nutmeg or alongside warm spiced cider for the ultimate festive experience.
Eggnog French Toast
Craving holiday breakfast magic? This eggnog French toast transforms leftover nog into something spectacular. Crispy edges meet custardy centers in minutes.
Ingredients
- 4 thick slices brioche bread (day-old works best for structure)
- 1 cup premium eggnog (I splurge on the rich, creamy kind)
- 2 large eggs (room temperature blends smoother)
- 1 tsp pure vanilla extract (the real stuff makes all the difference)
- ½ tsp ground nutmeg (freshly grated if you have it)
- 2 tbsp unsalted butter (for that golden, buttery crust)
- Maple syrup for serving (warmed slightly—my secret touch)
Instructions
- Whisk together eggnog, eggs, vanilla extract, and nutmeg in a shallow bowl until fully combined.
- Heat a large non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
- Melt 1 tablespoon of butter in the skillet, swirling to coat the surface evenly.
- Dip one slice of brioche bread into the eggnog mixture, letting it soak for 20 seconds per side—don’t oversaturate or it’ll get soggy.
- Place the soaked bread in the hot skillet; repeat with another slice.
- Cook for 3-4 minutes until the bottom is golden brown with crisp edges.
- Flip each slice using a spatula; cook for another 3-4 minutes until the second side is equally golden.
- Transfer cooked French toast to a wire rack (this keeps it crispy instead of steaming on a plate).
- Repeat steps 3-8 with remaining butter and bread slices.
- Serve immediately with warmed maple syrup. Velvety custard centers contrast with the crisp, nutmeg-kissed crust. For a festive twist, dust with powdered sugar and add a sprinkle of cinnamon. It’s holiday comfort in every bite.
Eggnog Bread Pudding
Mmm, nothing says holiday comfort like transforming leftover eggnog into something spectacular. This bread pudding turns that creamy seasonal drink into a warm, custardy dessert that’s perfect for chilly evenings. It’s rich, simple, and feels like a hug in baking form.
Ingredients
– 4 cups day-old challah bread, torn into 1-inch chunks (stale bread soaks up the custard better)
– 2 cups prepared eggnog, full-fat for maximum richness
– 3 large eggs, at room temperature for smoother mixing
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract, my favorite for that warm aroma
– 1/2 tsp ground nutmeg, freshly grated if you have it
– 1/4 tsp salt, to balance the sweetness
– 2 tbsp unsalted butter, melted, for greasing the baking dish
Instructions
1. Preheat your oven to 350°F.
2. Brush an 8×8-inch baking dish evenly with the melted butter, making sure to coat the bottom and sides to prevent sticking.
3. Spread the torn challah bread chunks in a single layer in the prepared baking dish.
4. In a medium bowl, whisk the eggs vigorously for about 30 seconds until frothy and well-combined.
5. Add the granulated sugar to the eggs and whisk for another minute until the mixture is pale and slightly thickened.
6. Pour in the eggnog, vanilla extract, ground nutmeg, and salt, then whisk everything together until fully smooth with no streaks.
7. Slowly pour the eggnog custard mixture evenly over the bread chunks in the baking dish.
8. Gently press down on the bread with a spatula to ensure all pieces are submerged and soaking up the liquid.
9. Let the bread pudding sit for 15 minutes to allow the bread to fully absorb the custard.
10. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the center is set (it should jiggle slightly but not look liquid).
11. Remove from the oven and let cool on a wire rack for at least 20 minutes before serving.
Creamy and comforting, this bread pudding emerges with a golden top and soft, custardy interior. The eggnog infuses every bite with warm spice, while the challah keeps it light enough to enjoy a second slice. Serve it warm with a drizzle of caramel sauce or a dollop of whipped cream for an extra festive touch.
Eggnog Ice Cream
You know holiday indulgence just got better frozen. This eggnog ice cream captures all the spiced, creamy goodness of the classic drink in scoopable form. Perfect for making ahead when your December schedule gets chaotic.
Ingredients
– 2 cups heavy cream (I always use organic for richer flavor)
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large egg yolks (room temperature blends smoother)
– 1 tsp freshly grated nutmeg (fresh makes all the difference)
– ½ tsp ground cinnamon
– ¼ cup bourbon (optional but adds nice warmth)
– 1 tsp pure vanilla extract
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar in a medium saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring occasionally.
3. Whisk 6 large egg yolks in a separate bowl until pale and slightly thickened.
4. Slowly pour 1 cup of the hot cream mixture into the egg yolks while whisking constantly.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 175-180°F).
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl.
8. Whisk in 1 tsp freshly grated nutmeg, ½ tsp ground cinnamon, ¼ cup bourbon, and 1 tsp pure vanilla extract.
9. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
10. Churn the chilled custard in your ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
11. Transfer the ice cream to an airtight container and freeze for 4-6 hours until firm. Just scoop and enjoy this creamy holiday treat. Jars of this ice cream make fantastic edible gifts during the season. The bourbon keeps it scoopably soft straight from the freezer.
Eggnog Latte
Cozy up with this seasonal twist on your morning coffee. Creamy eggnog transforms ordinary espresso into a festive treat. Perfect for chilly mornings when you need extra comfort.
Ingredients
- 1 cup high-quality eggnog – I prefer the rich, custardy kind from local dairies
- 2 shots freshly brewed espresso – use dark roast beans for maximum flavor contrast
- ½ cup whole milk – the higher fat content creates better foam
- 2 tbsp granulated sugar – adjust based on your eggnog’s sweetness
- Ground nutmeg for garnish – freshly grated makes all the difference
Instructions
- Pour eggnog and whole milk into a small saucepan.
- Heat mixture over medium-low heat until it reaches 140°F, stirring constantly to prevent scorching.
- Remove from heat immediately when tiny bubbles form around the edges.
- Brew two shots of espresso directly into your serving mug.
- Whisk the heated eggnog mixture vigorously for 30 seconds to create foam.
- Pour the foamy eggnog mixture over the espresso in a circular motion.
- Sprinkle ground nutmeg evenly across the surface.
- Let the latte rest for 1 minute before serving to allow flavors to meld.
The velvety texture coats your tongue while the espresso cuts through the sweetness. Try serving it with a cinnamon stick stirrer for added aroma. This drink tastes even better when sipped near a frosty window.
Eggnog Fudge
Very few holiday treats capture the season’s spirit like this creamy eggnog fudge. It delivers that classic spiced flavor in a rich, sliceable form that disappears fast from dessert tables. Making it requires just one bowl and about 15 minutes of active time for maximum efficiency.
Ingredients
– 3 cups white chocolate chips (I prefer Ghirardelli for smoother melting)
– 1 (14 oz) can sweetened condensed milk (don’t substitute evaporated—it won’t set properly)
– 1/4 cup unsalted butter (cut into chunks for even melting)
– 1 tsp ground nutmeg (freshly grated tastes brightest)
– 1/2 tsp ground cinnamon
– 1/4 tsp rum extract (or vanilla if you prefer alcohol-free)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine white chocolate chips, sweetened condensed milk, and butter chunks in a medium saucepan.
3. Melt over low heat, stirring constantly with a silicone spatula until completely smooth—about 5–7 minutes. Tip: Keep heat low to prevent scorching the chocolate.
4. Immediately remove saucepan from heat when no lumps remain.
5. Stir in nutmeg, cinnamon, rum extract, and salt until fully incorporated.
6. Pour fudge mixture into prepared pan, spreading evenly with spatula. Tip: Tap pan firmly on counter to release air bubbles for denser texture.
7. Refrigerate uncovered for at least 4 hours, or until firm to the touch. Tip: Don’t rush chilling—proper setting prevents greasy separation.
8. Use parchment overhang to lift fudge block from pan onto cutting board.
9. Cut into 1-inch squares with a sharp knife wiped clean between slices for neat edges.
Finally, this fudge boasts an ultra-creamy meltaway texture with warm nutmeg and cinnamon notes. For festive presentation, dust squares with extra nutmeg or package in cellophane bags as edible gifts.
Eggnog Pancakes
Oozing with holiday spirit, these eggnog pancakes transform your morning routine into a festive celebration. They capture all the creamy richness of traditional eggnog in fluffy breakfast form. You’ll want to make these all season long.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon freshly grated nutmeg (fresh makes all the difference)
– 2 large eggs at room temperature (they incorporate better when not cold)
– 1 1/2 cups high-quality eggnog (the creamier, the better)
– 1/4 cup melted unsalted butter, slightly cooled
– 1 teaspoon pure vanilla extract
– Butter or oil for cooking (I prefer butter for that golden crust)
Instructions
1. Whisk flour, sugar, baking powder, salt, and nutmeg in a large bowl until thoroughly combined.
2. In a separate bowl, beat eggs vigorously until pale and frothy, about 1 minute.
3. Pour eggnog, melted butter, and vanilla extract into the beaten eggs, whisking continuously.
4. Create a well in the center of your dry ingredients and pour in the wet mixture.
5. Gently fold the batter with a spatula until just combined—lumps are perfectly fine and prevent tough pancakes.
6. Let the batter rest for 5 minutes while you preheat your griddle to 375°F.
7. Lightly butter the hot griddle surface, using about 1/2 teaspoon per pancake.
8. Pour 1/4 cup portions of batter onto the griddle, spacing them 2 inches apart.
9. Cook until bubbles form across the entire surface and edges look set, about 2-3 minutes.
10. Flip pancakes carefully when the bottoms are golden brown.
11. Cook for another 1-2 minutes until the second side is equally golden.
12. Transfer cooked pancakes to a wire rack instead of stacking them to maintain crisp edges.
13. Repeat with remaining batter, regreasing the griddle between batches.
Keep these pancakes light and airy by resisting the urge to overmix—that’s the secret to perfect texture. The eggnog provides subtle sweetness and warm spice notes that pair beautifully with maple syrup. For an extra festive touch, dust with powdered sugar and extra nutmeg before serving.
Eggnog Tiramisu
Tis the season for a holiday twist on the Italian classic. This eggnog tiramisu swaps traditional flavors for festive cheer. You’ll get all the creamy layers with a spiced kick.
Ingredients
– 1 ½ cups heavy cream, chilled (cold cream whips up fluffier)
– 8 oz mascarpone cheese, room temperature (softens for smooth mixing)
– ½ cup granulated sugar
– 1 cup prepared strong coffee, cooled (I use dark roast for bold flavor)
– ¼ cup dark rum or bourbon (optional but adds warmth)
– 24 ladyfinger cookies
– 2 tsp ground nutmeg, divided (freshly grated tastes best)
– ½ tsp ground cinnamon
– ½ cup store-bought or homemade eggnog
Instructions
1. Pour chilled heavy cream into a large bowl.
2. Whip cream on high speed with an electric mixer until stiff peaks form, about 3–4 minutes.
3. In a separate bowl, combine room temperature mascarpone, granulated sugar, 1 tsp nutmeg, and cinnamon.
4. Beat mascarpone mixture on medium speed until smooth and creamy, about 2 minutes.
5. Gently fold whipped cream into mascarpone mixture until no white streaks remain.
6. Combine cooled coffee, rum (if using), and eggnog in a shallow dish.
7. Quickly dip each ladyfinger into the coffee mixture for 2–3 seconds per side—they should be moist but not soggy.
8. Arrange 12 dipped ladyfingers in a single layer in an 8×8 inch baking dish.
9. Spread half of the mascarpone cream evenly over the ladyfinger layer.
10. Repeat with remaining dipped ladyfingers and mascarpone cream.
11. Sprinkle remaining 1 tsp nutmeg evenly over the top layer.
12. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for best flavor.
Chill time lets the cookies soften into cake-like layers. The eggnog adds subtle spice that complements the coffee richness. Serve with extra nutmeg dusting or alongside gingerbread cookies for a holiday platter.
Eggnog Cinnamon Rolls
Baking these eggnog cinnamon rolls transforms holiday leftovers into something spectacular. The rich, creamy eggnog adds incredible moisture while the warm spices create that perfect cozy breakfast. You’ll want to make these all season long.
Ingredients
– 4 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup warm eggnog, about 110°F (leftover holiday nog works perfectly here)
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temperature blends better)
– 2 large eggs at room temperature (they incorporate more smoothly)
– 1 packet active dry yeast
– 1 tsp salt
– 1/4 cup brown sugar for filling
– 2 tbsp ground cinnamon
– 1 cup powdered sugar for glaze
Instructions
1. Combine warm eggnog, yeast, and 1 tbsp sugar in a large bowl.
2. Let the mixture sit for 5 minutes until foamy and activated.
3. Add remaining sugar, softened butter, eggs, and salt to the bowl.
4. Gradually mix in flour until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover with a damp towel.
7. Let rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles.
9. Roll dough into a 12×16 inch rectangle on a floured surface.
10. Sprinkle brown sugar and cinnamon evenly over the entire surface.
11. Tightly roll the dough from the long side into a log.
12. Cut the log into 12 equal pieces using dental floss for clean cuts.
13. Place rolls in a greased 9×13 inch baking dish.
14. Cover and let rise for 30 minutes until puffy.
15. Preheat oven to 350°F during the final 15 minutes of rising.
16. Bake for 25 minutes until golden brown and internal temperature reaches 190°F.
17. Whisk powdered sugar with 2 tbsp eggnog to create a smooth glaze.
18. Drizzle glaze over warm rolls immediately after removing from oven.
You’ll notice these rolls stay incredibly moist thanks to the eggnog, with a tender crumb that practically melts in your mouth. The cinnamon spice comes through beautifully against the rich, creamy background. Try serving them warm with a dusting of nutmeg for an extra holiday touch.
Eggnog Macarons
Unbelievably festive and surprisingly achievable, these eggnog macarons capture holiday spirit in every bite. Using classic French technique with seasonal flavors creates an impressive treat that’s perfect for gifting or parties. They’re delicate, creamy, and packed with nostalgic eggnog warmth.
Ingredients
– 1 cup almond flour (I always sift mine twice for smoother shells)
– 1 ¾ cups powdered sugar
– 3 large egg whites at room temperature (they whip up much better when not cold)
– ¼ cup granulated sugar
– 1 tsp ground nutmeg (freshly grated makes all the difference)
– ½ tsp cinnamon
– ¼ cup eggnog (the richer the better – I use homemade when possible)
– 4 tbsp unsalted butter, softened
– 1 cup powdered sugar for buttercream
Instructions
1. Sift almond flour and 1 ¾ cups powdered sugar together into a large bowl.
2. Whip room temperature egg whites on medium speed until foamy, about 2 minutes.
3. Gradually add granulated sugar while continuing to whip.
4. Increase speed to high and whip until stiff peaks form, about 4-5 minutes.
5. Gently fold dry ingredients into egg whites using a spatula.
6. Continue folding until batter flows like lava and ribbons form, about 40-50 folds.
7. Transfer batter to piping bag fitted with ½-inch round tip.
8. Pipe 1½-inch circles onto parchment-lined baking sheets.
9. Tap baking sheets firmly on counter to release air bubbles.
10. Let macarons rest at room temperature until skins form, about 30-45 minutes.
11. Preheat oven to 300°F.
12. Bake one sheet at a time for 15-17 minutes until feet are set and tops don’t wiggle.
13. Cool completely on baking sheets, about 20 minutes.
14. Beat softened butter until creamy, about 2 minutes.
15. Gradually add 1 cup powdered sugar and beat until smooth.
16. Mix in eggnog, nutmeg, and cinnamon until fully incorporated.
17. Pipe buttercream onto flat sides of half the macaron shells.
18. Sandwich with remaining shells and press gently.
19. Refrigerate in airtight container for 24 hours to mature flavors.
Kindly crisp shells give way to creamy, spiced filling that melts on the tongue. The nutmeg and cinnamon notes shine through without overwhelming the delicate almond flavor. For an extra festive touch, dust with additional nutmeg or serve alongside warm apple cider.
Eggnog Panna Cotta
Glistening with holiday cheer, this eggnog panna cotta transforms classic seasonal flavors into an elegant, no-bake dessert. Silky smooth with warm spice notes, it’s surprisingly simple to whip up for festive gatherings. Your guests will adore the creamy texture and nostalgic taste.
Ingredients
– 2 cups high-quality eggnog (I always use the rich, creamy kind from my local dairy)
– 1 packet (2 1/4 tsp) unflavored gelatin
– 1/3 cup granulated sugar
– 1 cup heavy cream
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– 1/4 tsp freshly grated nutmeg, plus extra for garnish
– Pinch of fine sea salt
Instructions
1. Pour 1/2 cup of cold eggnog into a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom for 5 minutes until the granules are absorbed and swollen.
2. Heat the remaining 1 1/2 cups eggnog, sugar, and salt in a saucepan over medium heat, stirring constantly until the sugar dissolves completely and the mixture reaches 150°F on an instant-read thermometer.
3. Remove the saucepan from heat and whisk in the bloomed gelatin mixture until no lumps remain and it’s fully incorporated.
4. Stir in the heavy cream, vanilla extract, and 1/4 tsp nutmeg until the mixture is smooth and uniformly combined.
5. Strain the mixture through a fine-mesh sieve into a pourable measuring cup to ensure ultimate silkiness and remove any undissolved bits.
6. Divide the strained mixture evenly among 6 ramekins or serving glasses, filling each about 3/4 full.
7. Cover each ramekin tightly with plastic wrap, making sure the wrap doesn’t touch the surface of the panna cotta.
8. Refrigerate for at least 4 hours, or until fully set and firm to the touch—overnight chilling yields the best texture.
9. To serve, garnish each panna cotta with a light dusting of freshly grated nutmeg just before presenting.
Remarkably creamy with a delicate jiggle, this dessert melts on the tongue with rich eggnog warmth. For a festive twist, top with a drizzle of caramel sauce or crushed gingersnap cookies. It’s the perfect make-ahead treat that captures the essence of the holidays in every spoonful.
Eggnog Martini
Just in time for holiday entertaining, this eggnog martini transforms classic seasonal flavors into an elegant cocktail. Juggling creamy richness with spirited warmth, it’s surprisingly simple to craft. Your guests will request this festive sipper year after year.
Ingredients
– 4 oz premium vodka (I find chilled vodka blends smoother)
– 2 oz rich eggnog (homemade or high-quality store-bought works)
– 1 oz coffee liqueur (this adds wonderful depth)
– ½ oz simple syrup (adjust to your preferred sweetness)
– Fresh nutmeg for grating (freshly grated makes all the difference)
– Ice cubes (plenty for proper chilling)
Instructions
1. Fill a cocktail shaker three-quarters full with ice cubes.
2. Pour 4 oz vodka into the shaker.
3. Add 2 oz eggnog directly from the refrigerator.
4. Measure 1 oz coffee liqueur into the shaker.
5. Include ½ oz simple syrup for balanced sweetness.
6. Secure the shaker lid tightly and shake vigorously for 15 seconds until properly chilled.
7. Strain the mixture immediately into two chilled martini glasses.
8. Grate fresh nutmeg generously over each drink’s surface.
Luxuriously smooth with velvety texture, this martini delivers warm spice notes against cool creaminess. The coffee liqueur creates a sophisticated mocha undertone that complements traditional eggnog flavors beautifully. Serve these in frosty glasses with cinnamon-dusted rims for extra festive presentation.
Summary
Savor the holiday season with these 18 creative eggnog twists that bring comfort and cheer to your table. Whether you prefer classic flavors or bold new combinations, there’s a perfect recipe waiting for you. We’d love to hear which ones become your favorites—drop a comment below and share your top picks on Pinterest to spread the festive joy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
