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:
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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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