My eggnog recipe is pretty special. It could be that it’s actually flavourful and doesn’t just taste like sweet milk (or maybe it’s just the bourbon, who knows?), but the holidays aren’t the holidays without it.

The other day I was walking with my floppy-eared dog Jack, whom we affectionately call The Labradork, with my hands hid in my pocket as I talked to my neighbour, who was hanging strings of Christmas lights.

We spoke of the upcoming holiday and how we could convince everyone on our street to hang a plethora of lights this year so we could win the tackiest holiday neighbourhood award; not that that award exists, mind you, but it should. Life would be so much more interesting if every once in a while we could be the tackiest at something. This all got me deliriously excited to go forth and let Christmas explode upon my house, but first I needed awesomely bad holiday music and eggnog — because you can’t have one without the other.

Did you know that eggnog (which is just a horrible name) traces its roots back to a 14th century England drink called posset (another delicious name)? Well, posset was a drink of hot milk curdled with ale, and over time, eggs were added; a step towards eggnog as we know it. Milk and eggs were expensive commodities at the time and it didn’t take long for this fabulous-sounding drink to lose popularity. But all that changed when the American colonies were formed. Thanks to a questionable trade triangle, we had all the rum we wanted. We also had plenty of land for all the chickens and cows we could ever need. Thus, eggnog was the indulgent draught of the masses and, as far as I’m concerned, still is today.


Creamy, sweet, and full of holiday cheer, my version of this delectable drink starts with infusing milk and cream with cinnamon, nutmeg, and vanilla beans. If a recipe starts that way, it can only get better from there! The warm infused milk is then slowly streamed into beaten eggs and sugar, before you add the bourbon or rum. After a cool-down in the refrigerator and a chance for all of these delicious flavors to marry, it gets an uplifting addition of fluffy egg whites before serving.


From holiday parties to time spent cuddled next to a fire, eggnog is the signal that the holidays are here. Thankfully, it’s traditionally only served during the winter, because this is pure comfort in a glass. So, grab those ugly Christmas sweaters and celebrate the season with this luxuriously creamy libation, kissed with holiday spices. Happy holidays, friends!

Ultimate eggnog recipe

Serves 8

  • 3 cups (700ml) whole milk
  • 1 cup (240ml) heavy or double cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 5 eggs, separated
  • 2/3 (130g) cup granulated sugar
  • 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.


Looking for an eggnog alternative? Learn how to make gorgeous chocolate eggnog with Jamie in the video below.

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  • петя спасова

    yum ! is there a nonalcoholic version ?

    • wwilliaam275

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      ▂ ▄ ▅ ▇ ­C­L­I­C­K­ F­I­N­E­N­C­I­A­L­ R­E­P­O­R­T­ I­N­ ▇ ▅ ▄ ▂ ▁


      ➜➜➜➜➜➜ W­W­W.h­u­l­u­j­o­b.C­o­m

    • adrian8020

      yeah, when it comes to the “add burbon or rum” step, skip it, duh

    • Meredith Steele

      You can absolutely leave out the alcohol. Great question.

      • петя спасова


      • петя спасова


  • Food Ren

    This looks like an amazing recipe – a must-try!

  • AimeeSimpleBites

    Yes!! We love eggnog, and spike it with a mix of whiskey and rum. Love the addition of vanilla bean.

  • http://www.eatlivetravelwrite.com/ Mardi Michels

    This eggnog looks like a MUST make. I am not the biggest fan because I don’t believe I’ve ever had the “real deal” which this looks very much to be!

  • KArine

    Can I use this in a latte? We love eggnog lattes :)

    • Meredith Steele

      Fabulous idea!

  • Craig Simpson

    I love the recipe. How long can I keep this? I was thinking about making some batches as gifts! How long will it keep?

    • Toxik Berry

      it says up to 3 days on the recipe

    • Meredith Steele

      So glad you like it Craig! I would only only keep it for 3 to 4 days.

  • Adam Adkison

    Making this now and realized I had a question. What to do with the cinnamon sticks & vanilla bean?

    • Meredith Steele

      Great point, Adam. Once you allow the vanilla bean and cinnamon sticks to steep, remove and discard.

  • angela setiadi

    I’ve made this and it tastes great, but how long this will last..I’m planning to give it as a gifts so I can give information about the shelf life, is there anyone knows how long this will last? inside and outside fridge? thanks so much :)

    • Toxik Berry

      It says 3 days in the fridge, since its eggs and milk i thing it will probably spoil faster at room temperature

    • Meredith Steele

      So glad you like it Angela! Due to the fact it does have eggs, I would certainly keep it in the fridge for between 3 to 4 days.

  • AH

    so basically, there have been no replies to any of these comments? charmed, I’m sure!

  • Chauntelle Richardson McAlhany

    So the eggs don’t get cooked, right? Is this safe? Just curious! Thanks!

  • http://tarasdoingstuff.com/ tara’s doing stuff

    I followed this recipe but substituted the cinnamon sticks, fresh nutmeg, and vanilla bean because I already had cinnamon and nutmeg powder and vanilla extract and well, saving money anywhere I can. Plus, it was cold outside and I had no interest in going to the store because warmth.

    I used 1 tbsp cinnamon powder, 1 tsp nutmeg, and a capful of vanilla extract. I found the sugar amount to be a bit too sweet for my taste so I ended up adding a bit more milk at the end. I was skeptical of the egg whites because it tasted delicious without it but I added it anyway and it definitely added a creamier and richer texture.

  • Jordin Ashlee

    did any of you leave your whipped whites to settle once folded with the eggnog? i wasn’t too keen on the frothy eggnog style! the settled nog down the bottom of my cup was rather satisying though (:

  • Mona Jud

    Do you need to whip the egg whites as you need them or will they last whipped for the 3 days

  • Deanna Williams

    The recipe says to beat and fold in the egg whites just before serving. However I want to make the eggnog the night before to bring to a party the next day. Can I add the whipped egg whites to the egg nog right away and keep in the fridge until the party the following night? Thanks!

  • bex

    What goes down would come up again fairly quickly, I’ll pass thanks

  • Cherie TravelFoodFun

    I want to make this eggnog and use it in my eggnog cheesecake.

  • Caoimhe Osullivan

    do you have to leave it in the fridge for up to 3 days? Would it be alright if it was only in the fridge for one day?

    • Paula

      Yes. It must be consumed within three days.

  • Paula

    I’m sorry but this eggnog recipe is not complete. When you combine the eggs and hot milk you need to keep stirring it over medium heat until the eggnog starts to thicken but not curdle. Then you cool it and refrigerate it. If you don’t let it thicken up it will be thin and milk like especially thin when you add booze to it.