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.


  • Mary

    Hi Jamie, back in my mom’s and grandparents time they called this ‘Egg Flip’ ! Its the same recipe but we would only have it when we were sick! As a kid I used to just gulp it down as I didnt like the taste of raw egg in milk! I might try your recipe one of these days!

  • Maria Bunes

    is there a way to omit the alcohol? We don’t drink it and we’d like a child friendly alternative, thanks!

  • Laura Harvey

    Oh yes! Jamie this is great stuff, just made it and hubby took my mug from me, even warm it is delicious. The hot milk mixed very well with the egg yolk mixture, which in turn mixed very well with the egg whites, so creamy and used spiced rum, love, this is a keeper!

  • Nicola Baines

    Do you have to beat the egg whites, I only ask as I am not keen on foamy fluffy textures

  • Sara Williams

    i was wondering the same thing, thank you for asking…and letting us know Meredith! 😀 cant wait to try this. making it now

  • Laura Harvey

    Yes, beat until stiff, you may not enjoy this, as it has a very creamy, fluffy texture, but, you wont know ti you try it!

  • Laura Harvey

    Just omit alchohol

  • Angie

    Love, love, love this recipe. Made it yesterday for a Christmas party for family and turned our resident committed Christmas Grinch into a merry Christmas Elf!!! Great recipe, thanks Jamie!

  • NyanKitty

    I could only keep it for about five hours!
    Then it was all gone ;( (2 persons)

    Awesome recipe, really!! =D And this is coming from a person that usually doesn’t like milk in drinks!

  • Juliette Carnall

    How cool does the milk mixture need to be?

  • Beverley De Tavio

    Is it possible to use a baking suitable sugar substitute – like stevia?

  • Stephanie

    How long does it have to steep for ?

  • Irene Wyrsch

    Can I replace the cream with milk?

  • Uncle Ronnie

    How long will it keep? Drink Craig Drink! It’s the Holidays! LOL

  • svideler

    I’d never had eggnog before, and since you can’t easily get it here in Belgium, I’ve decided to try this recipe. In my enthusiasm I doubled the batch, so I could bring it to two family christmas dinners. It tasted good, but the whole milk and cream combo (and perhaps the sugar and eggs) was too heavy on the stomach for me and others. So there I was, stuck with this huge batch of eggnog. Then I got an idea: what if I used the eggnog as a base for ‘poffertjes’: Dutch baby pancakes? Well, it was great! They came out nice and light, but oh so flavourful and with a hint of rum and whiskey. For the recipe: I’ve basically just added the egg whites, plain flour (enough to make a batter), baking powder, some baking soda and a little salt. You’ll need a special ‘poffertjespan’ to make the poffertjes, but I’m sure you can also make them into nice pancakes.

  • DemsRdegenerates

    No, absolutely not!

  • Your Website Sucks

    Was this written by a child? The grammar is atrocious and I also got RSI from scrolling 5km to actually see the recipe.

  • Theresa Normandin

    Great recipe, and lends itself well to additions and substitutions according to what’s on hand!