12 Upgraded Eggnog Recipes That Are Sure to Impress (2024)

Ingredients
1.5 oz Plantation O.F.T.D. Overproof Rum
.5 oz demerara syrup
.25 oz cold brew coffee
Whole egg

Instructions
Combine all ingredients in co*cktail shaker. Vigorously shake without ice for 10 seconds. Add cubed ice and shake for 10 more seconds. Double-strain into co*cktail coupe. Grate nutmeg and cinnamon overtop.

More: Festive Christmas co*cktails to Try

Courtesy of Lost Lake, Chicago

Ingredients
.5 oz Ancho Reyes Verde
1 oz Amontillado Sherry
.5 oz simple syrup
2 oz whole milk
1 oz heavy cream
Egg whites from 1 egg
Pinch of cinnamon
Shaved nutmeg
Pinch of green matcha powder

Instructions
Dry shake and then shake with ice, strain, and pour into a festive holiday mug. Top with shaved green matcha powder-accented with star anise.

Courtesy of Outlier, Seattle

Serves 8

Ingredients
4 eggs
16 oz milk
8 oz heavy cream
1 tbsp sugar
1 tsp nutmeg
4 oz maple syrup
3 oz Stroudwater Rye whiskey
1.5 oz Maine Craft Distilling Ration Rum
1 oz crème de cacao
1 oz PX Sherry

Instructions
Separate eggs; whisk egg whites with 1 tbsp sugar until stiff peaks. Separate bowl: combine (whisk) egg yolks with all other ingredients. Fold in egg whites. Serve with fresh grated nutmeg.

From Blyth & Burrows, Portland, Maine

Ingredients
6 oz small-batch eggnog
1 oz spiced rum
2 oz bourbon
1 tbsp ground cinnamon for garnish
Cinnamon stick (optional)

Instructions
Combine eggnog, spiced rum, and bourbon and stir until well mixed. Top with ground cinnamon and cinnamon stick.

Courtesy of Andrea Correale, CEO and founder of Elegant Affairs

Ingredients
1.5 oz Maker’s Mark Bourbon
1.5 oz almond milk
.5 oz aged rum
.75 oz maple syrup
.25 oz pimento dram
.25 oz walnut liqueur
3 dashes Angostura bitters

Instructions
Combine all ingredients in a shaker tin and shake with ice. Strain into a glass and grate fresh cinnamon and nutmeg over the mixture.

By Pam Wiznitzer, president of the United States Bartenders' Guild

Ingredients
2 oz Auchentoshan Three Wood Single Malt Scotch Whisky
1 oz chocolate stout
1 whole egg
4 dashes Peychaud's bitters
.5 oz brown sugar cayenne syrup*

Instructions
Add whisky, chocolate stout, whole egg, Peychaud's Bitters, and brown sugar cayenne syrup to co*cktail shaker. Shake until egg is broken down and drink is frothy. Strain into footed rocks glass with fresh ice. Garnish with nutmeg.

*Brown sugar cayenne syrup: combine 2 cups light brown sugar, 1 cup water, and 2 tsp cayenne pepper in a saucepan over medium heat. Bring to boil. Let cool and keep in refrigerator.

Ingredients

16 oz Bacardi Oro (Gold)
2 bottles Reàl Coconut Cream
1 can condensed milk
2 cans evaporated milk
2 oz vanilla extract
1 tbsp cinnamon powder

Instructions

Mix all ingredients in a blender. Chill for a few hours and serve cold, no ice. Sprinkle with ground cinnamon and garnish with a cinnamon stick.

By Rums of Puerto Rico.

Ingredients
1.5 oz Jamaican Rum
.5 oz Nocello Walnut Liqueur
.5 oz espresso
.5 oz simple syrup
1 oz heavy cream
1 whole egg

Instructions
Shake all ingredients without ice for 30 seconds. Add ice, shake again, and strain into co*cktail glass or brandy balloon. Garnish with cinnamon dust.

From Burke & Wills, New York City

(Serves 25-30)

Ingredients
16 eggs (separated)
4 quarts light cream
1 pint heavy cream
2 quarts Lairds Applejack
1.75 lb granulated sugar

Instructions
Beat egg yolks until light. Begin to incorporate the sugar slowly, mixing well after each addition. After the sugar is fully incorporated, gradually add in the Applejack, followed by the light cream. Mix everything well. In separate bowl, beat egg whites until stiff peaks have formed. In another bowl, whip heavy cream until stiff peaks form. Gently and gradually fold the beaten egg whites into yolk mixture, and then the whipped heavy cream. Let the mixture stand a minimum of 24 hours in a sealed glass container in the fridge. The eggnog is best after a few weeks.

From Love & Salt, Manhattan Beach, California

Ingredients
1.25 oz Old Forester bourbon
.75 oz Art in the Age (ginger) Snap liqueur
.75 oz honey
.75 oz cream
1 egg yolk
Grated chocolate, pecan, and nutmeg for garnish

Instructions
Combine all ingredients except garnish in shaker with 2 to 3 ice cubes. Discard ice cubes and dry shake. Strain into coupe glass. To garnish, grate chocolate, pecan and nutmeg.

Courtesy of Italienne, New York City

Ingredients
1.5 oz Bailey's
1 oz Woodford Reserve Bourbon
1 oz eggnog
1 egg white
Nutmeg and cinnamon to garnish
Grenadine (optional)
Crushed ice

Instructions
Combine all ingredients and shake vigorously with crushed ice. Pour into large wine glass. Drizzle with raspberry coulis or grenadine. Garnish with grated nutmeg and cinnamon and miniature rose buds.

From Aunt Jake's, New York City

(Serves 2)

Ingredients
2 whole eggs
3 oz sugar
.5 tsp freshly grated nutmeg
6 oz whole milk
4 oz heavy cream
2 oz spiced rum
1.5 oz pisco
.75 oz Fernet Branca

Instructions
Beat eggs on low in a home blender for about thirty seconds then begin adding, slowly, the sugar. Once sugar is all in, add the rest of the ingredients and blend. Chill before serving. Garnish with freshly ground nutmeg.

From Three Degrees, Portland, Oregon

This nog gets a sweetly spiced twist from a dose of Rumchata.

Get the recipe at Delish.