6 Eggnog Recipes That Taste Better Than Christmas

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No other drink signifies Christmas better than the creamy, smooth, gut bomb of eggnog — or as we call it at our house, drunknog. Whether you like it as a peppermint punch, light on the calories, or on the fancy side, these are the best eggnog recipes of the season, trust us.

6 Eggnog Recipes That Taste Better Than Christmas:

1. Virgin Birth Eggnog (nonalcoholic)


  • 6 eggs
  • 2 egg yolks
  • ½ cup sugar
  • ¼  teaspoon salt
  • 4 cups whole milk
  • 1 tablespoon vanilla extract
  • ½  teaspoon grated nutmeg
  • ½  teaspoon cinnamon
  • whipped cream


  1. Combine eggs, egg yolks, sugar and salt in a saucepan and whisk until well combined. Continue whisking and slowly pour in the milk until mixed completely.
  2. Cook slowly over low heat, stirring frequently, until the mixture reaches 160 degrees F and coats the back of a spoon.
  3. Strain mixture to remove any cooked egg. Add vanilla extract, cinnamon and nutmeg.
  4. Chill overnight or up to three days in advance.
  5. Serve chilled with a dollop of whipped cream and grated nutmeg.

2. Gingerbread Eggnog


  • 1 (14 ounce) can sweetened condensed milk
  • 3-4 cups whole milk
  • 1 cup whipping cream
  • 2-4 tablespoons molasses (use less for a lighter flavor)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 pinch cardamom
  • ¼ cup rum


  1. Whisk everything together in a bowl.
  2. Chill for at least four hours.
  3. Serve chilled.

3. Bourbon Eggnog


  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites


  1. Beat the egg yolks until they lighten in color. Slowly add the 1/3 cup sugar and continue to beat until it is completely dissolved.

    2.Over high heat, combine the milk, heavy cream and nutmeg in a medium saucepan and bring just to a boil, stirring occasionally.

  2. Remove from heat and gradually add the egg and sugar mixture.
  3. Return everything to the pot and cook until the mixture reaches 160 degrees F.
  4. Remove from heat, stir in the bourbon, pour into mixing bowl, and chill in the refrigerator for two hours.

    6. In a medium mixing bowl, beat the egg whites to soft peaks. Keep mixer running and slowly add the 1 tablespoon of sugar and beat until stiff peaks form.

  5. Whisk the egg whites into the chilled mixture.

4. Peppermint Eggnog Punch


  • 2 quarts peppermint ice cream
  • 1 quart dairy eggnog or canned eggnog
  • 1 cup rum
  • 2 cups ginger ale, chilled
  • peppermint sticks (optional)


  1. Place 1 quart ice cream in a large chilled punch bowl; stir until softened.
  2. Gradually stir in eggnog and rum.
  3. Add desired amount of ginger ale to reach desired consistency.
  4. Garnish each serving with additional peppermint ice cream and peppermint sticks.

5. Grand Marnier Eggnog


  • 6 large egg yolks 
  • ¾ cup sugar 
  • 2 ½  cups half-and-half
  • ½ cup Grand Marnier
  • 1 teaspoon vanilla 
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 orange, the grated zest


  1. Beat egg yolks and sugar in medium saucepan. Slowly beat in 2 cups of the half-and-half.
  2. Cook over medium heat, stirring frequently, until thermometer registers 150°F or mixture coats the back of the metal spoon. 

    3. Remove from heat; strain into pitcher.

  3. Stir in remaining half-and-half, Grand Marnier, vanilla, nutmeg, and cinnamon.
  4. Cover and chill at least 8 hours or overnight.
  5. Before serving, stir in the orange zest. Sprinkle with additional nutmeg.

6. Skinny Eggnog


  • 3 cups 1% milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • grated nutmeg, for garnish
  • spiced rum


  1. Heat 2 ½  cups milk in a medium saucepan. 
  2. Add the vanilla extract and stir in to the milk.

    3 Whisk the eggs, sugar and cornstarch until it turns light yellow.

  3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly. Make sure to whisk constantly so the eggs do not cook.
  4. Pour the mixture back into the pan. 
  5. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes. 
  6. Remove from the heat and immediately stirin the remaining 1/2 cup milk to stop the cooking. 
  7. Transfer to a pitcher and chill until ready to serve.
  8. Spike the eggnog with rum and garnish with nutmeg.

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