Old Fashioned Spiced Eggnog
Classic boozy eggnog with vanilla, Saigon cinnamon, bourbon, brandy, and rum. Make the base ahead, whip whites and cream, and serve with fresh nutmeg.
If you were invited to a Christmas party in Victorian London, you might find a frothy bowl of this traditional boozy eggnog. Forget the pale imitations sold in cartons at the grocery store; this eggnog is the real thing for festive sipping. Ideally the base for this spiced eggnog recipe should be made a week or so ahead of time, but you can skip this step and still get a delicious nog.
Yield: Serves 8-12, depending on cup size.
- Make the eggnog base up to a week ahead for richer flavor; keep it sealed and refrigerated.
- Whip egg whites to soft peaks and cream to medium peaks, then fold gently so the nog stays light and frothy.
- For safety, use pasteurized eggs or cook the yolk-and-milk mixture to 160°F; pregnant or immune-compromised people should avoid raw eggs.
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Preparation Instructions:
Separate your eggs, putting the yolks in a large bowl and the whites in a clean, airtight container to freeze until needed.
Add the sugar to the egg yolks and whisk until blended, creamy, and pale yellow.
Slit your vanilla bean lengthwise and scrape the seeds into the milk in a heavy saucepan, and drop in the empty pod. Add the Saigon Cinnamon and bring to near a boil. Let cool and remove vanilla pod.
Pour the milk, 3/4 cup of the heavy cream, and all the booze into your egg yolk mixture. Add a pinch of salt and whisk vigorously until fully incorporated. Pour the eggnog base into a sealable container (empty milk jugs are perfect) and place in the fridge to age for a week (or as much of a week as you can wait).
The day before you want to serve the eggnog, transfer the egg whites to the fridge to thaw.
An hour before serving, take the egg whites out of the fridge to come to room temperature. Place the whites in a very clean metal or glass bowl. Using an electric mixer or stand mixer, whisk the whites at high speed until soft peaks form, about two minutes. Pour egg whites into serving bowl.
Place the remaining cream in the mixing bowl (no need to wash the bowl), and whisk on high speed until medium peaks form, about 2 minutes. Add to the whipped whites in the punch bowl, stirring very gently.
Shake the eggnog base to recombine, then carefully pour it into the serving bowl. Gently whisk the eggnog together until just combined. Do not over-whisk or you'll deflate the egg whites. Grate a little nutmeg on top and serve chilled, either over ice in each glass or keeping the serving bowl in a larger bowl of ice.
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Keep a whole nutmeg and small grater next to the serving bowl, so each glass can be individually topped with fresh nutmeg. You can use any combination of bourbon, brandy, rum, or other liquors in this recipe, as long as the total alcohol is around 3 cups.
Frequently Asked Questions
Can I make the eggnog ahead of time?
Yes. Mix the egg, milk, cream, and alcohol base and refrigerate in a sealed container for about a week to let the flavors meld. Whip the egg whites and remaining cream just before serving for the best texture.
Is it safe to use raw eggs in eggnog?
Raw eggs can carry a risk of Salmonella. Use pasteurized eggs or cook the yolk-and-milk mixture to 160°F to reduce risk. People who are pregnant, elderly, very young, or immune-compromised should avoid raw-egg preparations.
How do I cook or temper the egg base safely without scrambling the eggs?
Warm the milk with vanilla and cinnamon. Slowly whisk a little hot milk into the yolks to temper them, then return the mixture to the saucepan and heat gently while stirring until it reaches 160°F and slightly thickens. Cool, then add the alcohol.
Can I change the types of alcohol in this recipe?
Yes. The recipe uses about 3 cups total liquor. You can swap bourbon, brandy, rum, or other spirits to taste. Different spirits change the flavor, so adjust to your preference while keeping the total volume similar.
How do I keep the eggnog frothy and light?
Bring egg whites to room temperature and whip to soft peaks. Whip the remaining cream to medium peaks in the same bowl, then fold both gently into the eggnog base. Stop as soon as the mixture is combined to avoid deflating the foam.
Can I make this recipe dairy-free or lower in fat?
Heavy cream gives eggnog its body and whips into peaks. For a dairy-free version, use full-fat canned coconut cream to get similar thickness and whipping ability, though the flavor will change. Low-fat swaps will not whip the same and will produce a thinner drink.
How long will leftover eggnog keep?
Store the sealed eggnog base in the fridge for up to a week. Once you fold in whipped whites and cream, the texture will start to decline, so drink prepared eggnog within 2 to 3 days. Discard if it develops off smells or separation.
Can I make the eggnog ahead of time?
Yes. Mix the egg, milk, cream, and alcohol base and refrigerate in a sealed container for about a week to let the flavors meld. Whip the egg whites and remaining cream just before serving for the best texture.
Is it safe to use raw eggs in eggnog?
Raw eggs can carry a risk of Salmonella. Use pasteurized eggs or cook the yolk-and-milk mixture to 160°F to reduce risk. People who are pregnant, elderly, very young, or immune-compromised should avoid raw-egg preparations.
How do I cook or temper the egg base safely without scrambling the eggs?
Warm the milk with vanilla and cinnamon. Slowly whisk a little hot milk into the yolks to temper them, then return the mixture to the saucepan and heat gently while stirring until it reaches 160°F and slightly thickens. Cool, then add the alcohol.
Can I change the types of alcohol in this recipe?
Yes. The recipe uses about 3 cups total liquor. You can swap bourbon, brandy, rum, or other spirits to taste. Different spirits change the flavor, so adjust to your preference while keeping the total volume similar.
How do I keep the eggnog frothy and light?
Bring egg whites to room temperature and whip to soft peaks. Whip the remaining cream to medium peaks in the same bowl, then fold both gently into the eggnog base. Stop as soon as the mixture is combined to avoid deflating the foam.
Can I make this recipe dairy-free or lower in fat?
Heavy cream gives eggnog its body and whips into peaks. For a dairy-free version, use full-fat canned coconut cream to get similar thickness and whipping ability, though the flavor will change. Low-fat swaps will not whip the same and will produce a thinner drink.
How long will leftover eggnog keep?
Store the sealed eggnog base in the fridge for up to a week. Once you fold in whipped whites and cream, the texture will start to decline, so drink prepared eggnog within 2 to 3 days. Discard if it develops off smells or separation.
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