We're Bringing Eggnog Back: 10 Recipes That Are Totally Worth Trying This Winter

Confession: We spiked all of them.

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Sure, it's a little old time-y, but there will always be a place for eggnog during the holidays, especially when there are so many modern versions of the festive drink to try. Even if your skills in the kitchen are limited to, uh, ordering off Seamless, you'll be able to master these super simple eggnog recipes (booze included, of course).

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Peach Bourbon Eggnog
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Ingredients:

½ cup Eggnog

¼ cup IZZE Sparkling Juice - Peach

1½ oz. Bourbon

Directions:

Combine your favorite eggnog with IZZE Sparkling Juice – Peach and bourbon.

Courtesy of IZZE Sparkling Juices

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Spiked Gingerbread Eggnog
Courtesy

Ingredients:

6 Large Egg Yolks

1/2 cup Finely Ground Sugar

3 cups Milk (or 2 cups milk, 1 cup heavy cream for a creamier egg nog)

1 tsp. Freshly Grated Nutmeg

Pinch of Salt

1/2 Fresh Vanilla Bean Pod, scrapped

1/2 tsp. Cinnamon

1/2 tsp. Ground Ginger

1/4 tsp. Allspice

1/4 tsp. Ground Cloves

1/2 cup Rum

Directions:

Crack whole eggs into a bowl. Using your fingers, grab one egg yolk at a time and slowly pass it from hand to hand, until all of the white has separated. Place egg yolks in a separate bowl and whisk in sugar until the mixture is light yellow and looks creamy. Place the spices, salt, and vanilla bean in a large sauce pan with the milk and heat in until just simmering.

Temper your egg yolks with the hot liquid, by carefully ladling a small amount of the milk into your eggs while whisking. Repeat until the two are combined.

Place the mixture back in your large pan on the stove. Bring the mixture to a simmer. Place a candy thermometer in the mixture and turn off the heat when it reaches 160 degrees.

Let chill for at least four hours. Mix in the rum when the mixture has chilled and top with cinnamon for serving (optional).

Created by Thumbtack chef Niko Paranomos

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Sparkling Apple Nog
Design by Betsy Farrell

Ingredients:

1 oz. IZZE Sparkling Apple

2 oz. Eggnog

1 ½ oz. Brandy

Directions:

Add brandy and chilled eggnog to a shaker. Shake without ice and pour into coffee mug. Top with IZZE Sparkling Apple. Garnish with whipped cream and a cinnamon stick.

Courtesy of IZZE Sparkling Juices

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Golden Eggnog

Ingredients:

12 Eggs

2 cups Super Fine Sugar

3 tsp. Cinnamon

2 tsp. Fresh Ground Nutmeg

4 tsp. Vanilla Extract

3 cups Heavy Cream

2 cups El Dorado Aged White Rum

Directions:

Separate the eggs and beat the yolks until stiff, and the whites with 1 cup of the sugar until thick and foamy. Fold the yolks back into the egg whites and combine with the rest of your ingredients. Refrigerate overnight to let the flavors marry, serve with a garnish of fresh ground cinnamon.

Courtesy of The Logan Inn in New Hope, Pennsylvania

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Chai Vegan Eggnog

Ingredients:

2 bottles Rebel Kitchen Organic Chai Mylk

1 Ripe Banana

A few drops Vanilla Extract

Pinch of Freshly Ground Nutmeg

50 ml. Bourbon/Rum

Directions:

Pour Rebel Kitchen Coconut Chai Mylks into a blender. Add ripe banana, nutmeg, and vanilla extract. Add bourbon/rum at this stage too. Blend until the banana has mixed with the liquid and you have a smooth, rich consistency. Pour into a glass tumbler and add ice cubes if you want it extra cold. Serve.

Courtesy of Rebel Kitchen Organic Chai Mylk

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Kiawah Eggnog

Ingredients:

1 oz. Cognac or Brandy

1/2 oz. Art in the Age "ROOT" Liqueur

2 oz. Egg Nog*

Fresh Nutmeg, for garnish

Directions:

Combine brandy, liqueur and eggnog in a rocks glass filled with ice. Stir to combine and grate fresh nutmeg over top.

Eggnog Recipe:

7 ea. Egg Yolks

6 oz. Sugar

2 cups Whole Milk

3 ea. Cloves

3 ea. Juniper Berries

3 ea. Allspice Berries

1 ea. Cinnamon Stick or 1/2 tsp. Ground Cinnamon

2 cups Heavy Cream

1 1/2 tsp. Vanilla

1/2 tsp. Fresh Ground Nutmeg

Whisk egg yolks and sugar together until light and fluffy and set aside. Heat milk and spices on low heat about 3 min. until milk begins to simmer. Slowly whisk egg mixture into spiced milk. Cook on medium heat until thick, about 4 minutes. Strain mixture into a bowl and allow cooling for at least an hour. Add cream, vanilla, and nutmeg and chill until ready to use.

Created by Chef Doug of Voysey's on Kiawah Island

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Made Real Eggnog

Ingredients:

4 Pasture-Raised Egg Yolks

1/3 cup Sugar

1 pint Organic Whole Milk

1 cup Organic Heavy Cream

4 oz. Made Real Vodka

1 tsp. Freshly Grated Nutmeg

1 tsp. Cinnamon

Beans of 2 inches of Vanilla Pod

Directions:

In a bowl, beat the egg yolks until they lighten in color. Slowly add 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, Made Real Vodka, cinnamon, vanilla, and nutmeg. Stir to combine. Chill and serve. Before serving, garnish with whipped cream and dark chocolate shavings.

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Pudding on the Nog

Ingredients:

1 ½ parts Maker's Mark Bourbon

½ part Amaro

1 part Simple Syrup

1 part Heavy Cream

2 parts Whole Milk

2 bar spoons Sugar-Free, Low-Fat Vanilla Pudding Mix

Directions:

Add all ingredients into a shaker and shake—without ice—until all ingredients are mixed thoroughly. Pour into a rocks glass, then freshly grate nutmeg and a cinnamon stick over the top, and enjoy!

Created by Charlie Moore of Knife

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Mexican Eggnog

Ingredients:

1 part Sauza Conmemorativo Anejo

1 part Maker's Mark Bourbon

3 parts Eggnog

Whipped Cream, for garnish (optional)

Directions:

In a shaker filled with ice combine egg nog, tequila, and bourbon. Shake to combine and serve chilled. Float whipped cream on top. Enjoy!

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JägNog
Design by Betsy Farrell

Ingredients:

1 part Jägermeister

1 part 5 Year Old Rum

1 part Amburana Cachaca

1 part Heavy Cream

1 Egg

Grated Nutmeg

Directions:

Build all ingredients in a shaker. Dry shake for five seconds. Add ice and shake vigorously. Strain in a chilled coupe glass and garnish with freshly grated nutmeg.

Courtesy of Drexler's (New York)

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