Oh, the holidays just got merrier! As festive cheer fills the air, there’s nothing quite like a creamy, spiced eggnog cocktail to warm your spirits. Whether you’re hosting a cozy gathering or simply unwinding by the fire, these 18 delightful recipes promise to elevate your celebrations. Let’s dive into a world of creamy indulgence and discover your new favorite festive sip—read on for inspiration!
Classic Spiked Eggnog Cocktail
Kicking off the holiday season always makes me think of my grandma’s festive gatherings, where a creamy, spiked eggnog was the star of the show—it’s the ultimate cozy cocktail that feels like a warm hug in a glass. I love whipping up a batch to share with friends, and over the years, I’ve picked up a few tricks to make it extra smooth and rich, perfect for sipping by the fire.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large egg yolks
– 1/2 cup granulated sugar
– 2 cups whole milk
– 1 cup heavy cream
– 1 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1 cup bourbon
– 1/2 cup dark rum
– 1 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until the mixture is pale yellow and slightly thickened, which should take about 2-3 minutes—this helps prevent a grainy texture later.
2. In a medium saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves, and heat the mixture until it reaches 160°F on a kitchen thermometer, stirring occasionally to avoid scorching.
3. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, and cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, which should take 5-7 minutes—do not let it boil.
5. Remove the saucepan from the heat, and stir in 1 cup bourbon, 1/2 cup dark rum, and 1 teaspoon vanilla extract until fully combined.
6. Strain the eggnog through a fine-mesh sieve into a large pitcher or bowl to remove any cooked egg bits or spice clumps for a smoother drink.
7. Cover the eggnog tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate it for at least 4 hours or until chilled to 40°F.
8. Before serving, give the eggnog a good stir to recombine any separated ingredients, and pour it into glasses.
This eggnog turns out luxuriously creamy with a velvety texture that melts on the tongue, offering a warm blend of spices and boozy depth from the bourbon and rum. For a festive twist, I sometimes top it with a dollop of whipped cream and a sprinkle of extra nutmeg, or serve it alongside gingerbread cookies for dipping—it’s a holiday classic that always brings everyone together.
Bourbon Caramel Eggnog Martini
Just when I thought holiday cocktails couldn’t get any cozier, I stumbled upon this magical combination while cleaning out my liquor cabinet last December. My family’s traditional eggnog felt like it needed a grown-up twist, and bourbon caramel became my secret weapon for transforming the classic into something truly special. This Bourbon Caramel Eggnog Martini has become my go-to for holiday gatherings—it’s festive, surprisingly easy to make, and always earns compliments from guests.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz bourbon
– 2 oz caramel syrup
– 8 oz prepared eggnog
– 1 cup ice cubes
– 2 cinnamon sticks
– Ground nutmeg for garnish
Instructions
1. Chill two martini glasses in the freezer for at least 10 minutes—this keeps your cocktail perfectly cold without diluting it with extra ice.
2. Combine 4 oz bourbon, 2 oz caramel syrup, and 8 oz prepared eggnog in a cocktail shaker.
3. Add 1 cup ice cubes to the shaker, filling it about halfway.
4. Secure the shaker lid tightly and shake vigorously for 15-20 seconds until the outside feels frosty—this properly chills and aerates the ingredients for a smoother texture.
5. Remove the chilled glasses from the freezer and strain the mixture evenly into both glasses, using a fine mesh strainer to catch any small ice chips.
6. Garnish each glass with 1 cinnamon stick placed along the inside edge.
7. Sprinkle a light dusting of ground nutmeg over the surface of each drink, using about 1/8 teaspoon total—freshly grated nutmeg makes a noticeable difference in aroma compared to pre-ground.
Outrageously creamy with just the right balance of sweet and spirit-forward, this martini delivers rich caramel notes that mingle beautifully with the traditional eggnog spices. The cinnamon stick garnish isn’t just decorative—it subtly infuses each sip with warm spice as you drink. For an extra festive presentation, I sometimes rim the glasses with a mixture of sugar and cinnamon before chilling them.
Coconut Rum Eggnog Punch
Let’s be honest—holiday parties call for a showstopper drink that’s both festive and fuss-free. Last year, I was scrambling to mix cocktails while guests arrived, so I created this Coconut Rum Eggnog Punch to prep ahead and let the flavors meld. It’s become my go-to for effortless entertaining, blending creamy eggnog with tropical coconut rum for a cozy yet vibrant twist.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups store-bought eggnog
– 1 cup coconut rum
– 1 cup cold water
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– Ice cubes for serving
– Freshly grated nutmeg for garnish
Instructions
1. In a large punch bowl or pitcher, pour 4 cups of store-bought eggnog.
2. Add 1 cup of coconut rum and 1 cup of cold water to the bowl.
3. Pour in 1/2 cup of heavy cream, stirring gently with a whisk to combine all liquids evenly.
4. Sprinkle 1/4 cup of granulated sugar into the mixture, whisking continuously until the sugar is fully dissolved—this prevents graininess.
5. Measure 1 teaspoon of ground nutmeg and 1/2 teaspoon of ground cinnamon, then whisk them into the punch to incorporate the spices thoroughly.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill and allow the flavors to blend, which enhances the richness.
7. Just before serving, fill glasses with ice cubes to keep the punch cold without diluting it too quickly.
8. Ladle the punch into the glasses, straining if any spice clumps remain for a smooth texture.
9. Garnish each glass with a sprinkle of freshly grated nutmeg for an aromatic finish.
10. Serve immediately, stirring the punch occasionally in the bowl to maintain consistency.
What I love most is the velvety texture that coats your palate, with the coconut rum adding a subtle tropical sweetness that balances the classic eggnog spices. For a creative touch, try serving it in hollowed-out coconut shells or garnishing with toasted coconut flakes—it’s sure to be the star of any holiday gathering.
Peppermint Mocha Eggnog Cocktail
Nothing says holiday cheer like a festive twist on classic flavors, and this Peppermint Mocha Eggnog Cocktail is my go-to for cozy evenings by the fire. I love how it blends the richness of eggnog with a hint of chocolate and a refreshing peppermint kick—it’s like a holiday dessert in a glass! I always make a batch when friends drop by unexpectedly; it’s quick to whip up and never fails to impress.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups store-bought eggnog
– 1/4 cup chocolate syrup
– 1/4 cup peppermint schnapps
– 1/2 cup heavy cream
– 2 tbsp granulated sugar
– 1/4 tsp peppermint extract
– Crushed candy canes for garnish
– Whipped cream for topping
Instructions
1. Pour 2 cups of store-bought eggnog into a large pitcher. Tip: Use chilled eggnog straight from the refrigerator for a colder drink without diluting it with ice.
2. Add 1/4 cup of chocolate syrup and 1/4 cup of peppermint schnapps to the pitcher.
3. Stir the mixture vigorously with a spoon for 30 seconds until fully combined and smooth.
4. In a separate medium bowl, combine 1/2 cup of heavy cream, 2 tbsp of granulated sugar, and 1/4 tsp of peppermint extract. Tip: Chill the bowl and beaters in the freezer for 10 minutes before whipping to help the cream thicken faster.
5. Use an electric mixer on medium-high speed to whip the cream mixture for 2–3 minutes until stiff peaks form.
6. Divide the eggnog mixture evenly between two serving glasses, filling each about three-quarters full.
7. Top each glass with a generous dollop of the whipped cream mixture. Tip: For a decorative touch, pipe the whipped cream using a pastry bag fitted with a star tip.
8. Garnish each cocktail with a sprinkle of crushed candy canes and an extra swirl of whipped cream if desired.
Luxuriously creamy with a velvety texture, this cocktail balances sweet eggnog and chocolate against a cool peppermint finish. Serve it in chilled martini glasses for an elegant touch, or add a cinnamon stick stirrer to enhance the festive aroma.
Brandy Alexander Eggnog Twist
Perfect for holiday gatherings or cozy winter evenings, this Brandy Alexander Eggnog Twist combines the creamy comfort of classic eggnog with the sophisticated warmth of a Brandy Alexander cocktail. I first tried a version at a friend’s festive potluck last year and have been tweaking it ever since to get that silky, indulgent balance just right—it’s become my go-to for impressing guests without spending all day in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups store-bought eggnog
– 1/2 cup brandy
– 1/4 cup crème de cacao
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1 tsp ground nutmeg
– 1/2 tsp vanilla extract
– Ice cubes (for serving)
Instructions
1. In a large mixing bowl, combine 4 cups store-bought eggnog, 1/2 cup brandy, and 1/4 cup crème de cacao, stirring gently with a whisk until fully incorporated—tip: chill these ingredients beforehand for a colder, smoother drink.
2. In a separate medium bowl, pour 1 cup heavy cream, 1/4 cup granulated sugar, 1 tsp ground nutmeg, and 1/2 tsp vanilla extract.
3. Using an electric mixer on medium speed, whip the cream mixture for 3–4 minutes until stiff peaks form; tip: stop mixing as soon as peaks hold their shape to avoid over-whipping and a grainy texture.
4. Gently fold the whipped cream into the eggnog mixture with a spatula until just combined, being careful not to deflate the cream.
5. Fill serving glasses with ice cubes, then divide the mixture evenly among 6 glasses.
6. Garnish each glass with a light sprinkle of additional ground nutmeg on top; tip: for a festive touch, rim the glasses with sugar or add a cinnamon stick before serving.
7. Serve immediately or refrigerate for up to 1 hour if preparing ahead.
Oozing with velvety richness, this twist offers a decadent mouthfeel from the whipped cream, complemented by the deep, chocolatey notes of crème de cacao and the warm kick of brandy. Try serving it in chilled martini glasses for an elegant presentation, or pair it with spiced cookies to enhance the holiday flavors.
Chai-Spiced Eggnog Latte with Whiskey
Just when I thought holiday drinks couldn’t get any cozier, I stumbled upon this Chai-Spiced Eggnog Latte with Whiskey while cleaning out my grandma’s old recipe box last winter. It’s the perfect blend of festive spice, creamy richness, and a warming kick that makes chilly evenings feel magical—my go-to for curling up by the fire after a long day of holiday prep.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups whole milk
– 1 cup store-bought eggnog
– 2 chai tea bags
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cardamom
– 1/4 tsp ground cloves
– 2 oz whiskey
– Whipped cream for topping
– Ground nutmeg for garnish
Instructions
1. In a medium saucepan over medium heat, combine 2 cups whole milk, 1 cup store-bought eggnog, 2 chai tea bags, 2 tbsp granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, and 1/4 tsp ground cloves.
2. Heat the mixture, stirring occasionally with a whisk, until it reaches 160°F on a kitchen thermometer—this prevents curdling and ensures even spice infusion, a tip I learned from my barista friend.
3. Once at temperature, remove the saucepan from heat, cover it, and let it steep for 5 minutes to deepen the chai flavors.
4. After steeping, remove and discard the chai tea bags, then return the saucepan to low heat.
5. Stir in 2 oz whiskey and warm gently for 1-2 minutes until just heated through; avoid boiling to preserve the alcohol’s warmth without burning it off.
6. Divide the latte evenly between two mugs, using a ladle for a mess-free pour.
7. Top each mug with a dollop of whipped cream and a light sprinkle of ground nutmeg for a festive finish.
But the real magic is in that first sip—the creamy eggnog melds with aromatic chai spices, while the whiskey adds a smooth, warming depth that lingers beautifully. I love serving this in festive mugs with a cinnamon stick stirrer for an extra cozy touch, and the texture stays luxuriously velvety without being too heavy, making it ideal for sharing during holiday gatherings.
Hazelnut Praline Eggnog Shake
Gathering around the kitchen island with my family during the holidays, I always crave something that feels festive yet easy to whip up after a long day of shopping or wrapping gifts. That’s how this Hazelnut Praline Eggnog Shake was born—a creamy, nutty twist on a classic that comes together in minutes and feels like a decadent dessert in a glass. I love making a big batch to share, and it’s become our go-to treat for cozy movie nights by the fireplace.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups store-bought eggnog
– 1/2 cup hazelnut praline sauce
– 1/4 cup whole milk
– 2 cups vanilla ice cream
– 1/2 tsp ground nutmeg
– 1/4 cup whipped cream
– 2 tbsp crushed hazelnuts
Instructions
1. Pour 2 cups of store-bought eggnog into a blender.
2. Add 1/2 cup of hazelnut praline sauce to the blender—tip: if the sauce is thick, warm it slightly for 10 seconds in the microwave to help it blend smoothly.
3. Measure and pour 1/4 cup of whole milk into the blender.
4. Scoop 2 cups of vanilla ice cream directly into the blender, using a tip to let the ice cream soften for 5 minutes at room temperature for a creamier consistency.
5. Sprinkle 1/2 tsp of ground nutmeg over the ingredients in the blender.
6. Secure the blender lid tightly and blend on high speed for 30-45 seconds, or until the mixture is completely smooth and frothy with no lumps.
7. Divide the shake evenly between two tall glasses.
8. Top each glass with 2 tbsp of whipped cream, using a tip to dollop it gently for a fluffy presentation.
9. Sprinkle 1 tbsp of crushed hazelnuts over the whipped cream on each glass, adding a tip to toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes beforehand for extra crunch and flavor.
10. Serve immediately with straws.
This shake boasts a velvety texture that’s rich from the eggnog and ice cream, with a delightful crunch from the toasted hazelnuts that contrasts perfectly. The hazelnut praline sauce infuses every sip with a sweet, nutty depth, making it feel like a holiday dessert in liquid form—try serving it in mason jars with a cinnamon stick stirrer for a rustic touch that’s sure to impress guests.
Maple Bourbon Eggnog Fizz
Nothing says holiday cheer quite like a festive cocktail that warms you from the inside out. My Maple Bourbon Eggnog Fizz is a grown-up twist on a classic, blending the rich, custardy notes of eggnog with the smoky sweetness of bourbon and maple syrup, all topped with a light, fizzy finish. I first whipped this up for a last-minute Friendsgiving when I realized I’d forgotten the wine, and it was such a hit it’s now my go-to signature drink for the season.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups store-bought eggnog
– 6 oz bourbon
– 1/4 cup pure maple syrup
– 1/2 tsp ground nutmeg
– 1 cup chilled club soda
– Ice cubes
Instructions
1. Chill four cocktail glasses in the freezer for at least 10 minutes to ensure your drink stays cold longer.
2. In a large pitcher, combine 2 cups of store-bought eggnog, 6 oz of bourbon, and 1/4 cup of pure maple syrup.
3. Whisk the mixture vigorously for about 30 seconds until the maple syrup is fully dissolved and the ingredients are well blended. Tip: Use a high-quality, thick maple syrup for a richer flavor that won’t separate.
4. Add 1/2 tsp of ground nutmeg to the pitcher and whisk again for 10 seconds to incorporate the spice evenly.
5. Remove the chilled glasses from the freezer and fill each one halfway with ice cubes.
6. Evenly divide the eggnog and bourbon mixture among the four prepared glasses, pouring slowly to avoid spills.
7. Top each glass with approximately 1/4 cup of chilled club soda, pouring gently down the side to preserve the fizz. Tip: For best results, use club soda straight from the refrigerator to keep the drink crisp and refreshing.
8. Give each cocktail one quick, gentle stir with a spoon to combine the layers without losing too much carbonation. Tip: Avoid over-stirring, as it can flatten the fizz and make the drink less lively.
9. Serve immediately while the fizz is at its peak.
Oozing with creamy indulgence, this cocktail boasts a velvety texture from the eggnog, balanced by the warm kick of bourbon and the deep, caramel-like sweetness of maple. The club soda adds a playful effervescence that lightens each sip, making it perfect for sipping by the fireplace or garnishing with a cinnamon stick for an extra festive touch.
Pumpkin Spice Eggnog Margarita
You won’t believe how this Pumpkin Spice Eggnog Margarita came to be—it was a total happy accident during last year’s holiday party when I ran out of creamer and decided to get creative with the leftover eggnog. Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup store-bought eggnog
– 4 oz silver tequila
– 2 oz triple sec
– 2 tbsp pumpkin puree
– 1 tsp pumpkin pie spice
– 1 tbsp granulated sugar
– 1 tsp ground cinnamon
– 2 cinnamon sticks
– Ice cubes
Instructions
1. Chill two margarita glasses in the freezer for at least 10 minutes to ensure they’re frosty.
2. Combine 1 tbsp granulated sugar and 1 tsp ground cinnamon on a small plate.
3. Run a lime wedge around the rim of each chilled glass, then dip the rims into the cinnamon-sugar mixture to coat evenly.
4. In a cocktail shaker, add 1 cup store-bought eggnog, 4 oz silver tequila, 2 oz triple sec, 2 tbsp pumpkin puree, and 1 tsp pumpkin pie spice.
5. Fill the shaker halfway with ice cubes and seal tightly.
6. Shake vigorously for 15–20 seconds until the outside of the shaker feels very cold—this ensures the ingredients are well blended and chilled.
7. Strain the mixture into the prepared glasses, dividing it equally between them.
8. Garnish each glass with a cinnamon stick by placing it gently into the drink.
9. Serve immediately while cold and frothy. Smooth and creamy with a hint of spice, this margarita has a velvety texture that’s perfect for sipping by the fire. Sprinkle a little extra pumpkin pie spice on top for a festive touch, or pair it with gingerbread cookies for a cozy holiday treat.
Gingerbread Eggnog Martini
Picture this: it’s a chilly December evening, and I’m craving something that combines my two favorite holiday flavors—spicy gingerbread and creamy eggnog. After a few experiments (and a couple of messy kitchen moments), I landed on this Gingerbread Eggnog Martini, which has become my go-to festive cocktail for cozy nights in with friends.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- 4 oz eggnog
- 3 oz vodka
- 2 oz gingerbread syrup
- 1 oz heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Ice cubes
- 2 cinnamon sticks (for garnish)
Instructions
- Fill a cocktail shaker halfway with ice cubes to ensure the drink chills quickly without over-diluting.
- Pour 4 oz of eggnog, 3 oz of vodka, 2 oz of gingerbread syrup, and 1 oz of heavy cream into the shaker.
- Add 1/2 tsp of ground cinnamon and 1/4 tsp of ground nutmeg to the mixture.
- Securely close the shaker and shake vigorously for 15-20 seconds until the outside feels frosty, which indicates proper chilling and aeration for a smooth texture.
- Strain the mixture into two chilled martini glasses, using a fine-mesh strainer to catch any ice chips or spice clumps for a cleaner presentation.
- Garnish each glass with a cinnamon stick by placing it gently on the rim.
This martini boasts a velvety, creamy texture with a warm kick from the gingerbread and spices—it’s like sipping on liquid holiday cheer. For a festive twist, rim the glasses with a mix of sugar and cinnamon before pouring, or serve it alongside gingerbread cookies for dipping.
Salted Caramel Eggnog White Russian
Ever had one of those holiday seasons where you’re craving something festive but want to skip the overly sweet, cloying drinks? That’s exactly where I found myself last December, which led me to whip up this cozy, indulgent twist on a classic. It’s the perfect blend of creamy, boozy, and just a hint of salty-sweet—ideal for sipping by the fire or sharing at a low-key gathering.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz vodka
– 2 oz coffee liqueur
– 4 oz eggnog
– 2 tbsp salted caramel sauce
– 1 cup ice cubes
– Whipped cream for garnish
– Ground nutmeg for garnish
Instructions
1. Chill two rocks glasses in the freezer for 5 minutes to ensure they’re frosty and ready.
2. In a cocktail shaker, combine 4 oz vodka, 2 oz coffee liqueur, 4 oz eggnog, and 2 tbsp salted caramel sauce.
3. Add 1 cup ice cubes to the shaker, then seal it tightly.
4. Shake vigorously for 15–20 seconds until the mixture is well-chilled and slightly frothy; this helps emulsify the caramel for a smoother texture.
5. Remove the chilled glasses from the freezer and fill each halfway with fresh ice cubes.
6. Strain the shaken mixture evenly into both glasses, dividing it carefully to avoid spills.
7. Top each drink with a generous dollop of whipped cream, using the back of a spoon to create a soft peak.
8. Sprinkle a pinch of ground nutmeg over the whipped cream for a warm, aromatic finish that complements the caramel notes.
9. Serve immediately with a straw or spoon for stirring, as the caramel may settle slightly at the bottom—this lets guests mix it to their liking for a customizable sweetness.
But what really makes this drink shine is its velvety texture, with the salted caramel cutting through the richness of the eggnog for a balanced, decadent sip. Try rimming the glasses with crushed graham crackers or drizzling extra caramel on top for a playful, Instagram-worthy touch that’ll have everyone asking for the recipe.
Irish Cream and Eggnog Float
Diving into the holiday season, I always crave something festive yet effortless to whip up after a long day of shopping or wrapping gifts. This Irish Cream and Eggnog Float has become my go-to treat—it’s like a cozy hug in a glass, blending creamy eggnog with a hint of spirited warmth from Irish cream, and it comes together in mere minutes. I love how it feels both indulgent and nostalgic, reminding me of snowy evenings by the fire with friends.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups store-bought eggnog
– 1/2 cup Irish cream liqueur
– 4 scoops vanilla ice cream
– 1/4 cup whipped cream
– 2 maraschino cherries
– 1/4 tsp ground nutmeg
Instructions
1. Chill two tall glasses in the freezer for 5 minutes to keep the float extra cold and prevent the ice cream from melting too quickly—this is a pro tip for a perfect texture.
2. Pour 1 cup of store-bought eggnog into each chilled glass, ensuring an even distribution for a balanced base.
3. Add 1/4 cup of Irish cream liqueur to each glass, gently stirring with a spoon to combine it with the eggnog without creating too many bubbles.
4. Place 2 scoops of vanilla ice cream into each glass, pressing them down slightly so they’re submerged in the liquid for a creamy, integrated flavor.
5. Top each float with 2 tablespoons of whipped cream, using a piping bag or spoon to create a fluffy mound that won’t sink immediately.
6. Garnish each float with 1 maraschino cherry placed on top of the whipped cream for a pop of color and sweet contrast.
7. Sprinkle 1/8 teaspoon of ground nutmeg over each float just before serving to enhance the aromatic holiday notes—freshly grated nutmeg works best if you have it on hand.
Nothing beats the velvety smoothness of this float as the ice cream slowly melts into the spiked eggnog, creating a rich, layered sip that’s both sweet and subtly boozy. For a fun twist, try serving it with a cinnamon stick stirrer or alongside gingerbread cookies for dipping—it’s sure to be the star of any holiday gathering.
RumChata Eggnog Hot Chocolate
Sipping on a warm mug of this RumChata Eggnog Hot Chocolate feels like wrapping yourself in a cozy blanket on a chilly December evening—it’s the perfect holiday indulgence that blends rich chocolate with creamy, spiced eggnog. I first whipped this up last year when friends dropped by unexpectedly, and now it’s a staple in my winter rotation because it’s surprisingly simple yet feels decadent. Trust me, whether you’re hosting a gathering or just treating yourself, this drink delivers comfort in every sip.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/4 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup RumChata liqueur
– 1/2 teaspoon vanilla extract
– Whipped cream for topping
– Ground cinnamon for garnish
Instructions
1. In a medium saucepan over medium heat, combine 2 cups whole milk and 1/2 cup heavy cream.
2. Heat the mixture for 3–4 minutes, stirring occasionally with a whisk, until it reaches 160°F on a kitchen thermometer—this prevents scalding and ensures even warming.
3. Add 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to the saucepan.
4. Whisk continuously for 2–3 minutes until the cocoa powder is fully dissolved and no lumps remain, which creates a smooth base.
5. Reduce the heat to low and simmer the mixture for 2 minutes, stirring constantly to avoid sticking or burning on the bottom.
6. Remove the saucepan from the heat and stir in 1/4 cup RumChata liqueur and 1/2 teaspoon vanilla extract.
7. Pour the hot chocolate into two mugs immediately to serve warm.
8. Top each mug with a dollop of whipped cream and a light sprinkle of ground cinnamon for garnish.
Mmm, the texture is luxuriously velvety from the cream and cocoa, with a hint of spice that dances on your palate. For a festive twist, I love serving it with a cinnamon stick stirrer or alongside gingerbread cookies—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Toasted Marshmallow Eggnog Cocktail
Baking holiday treats always brings back memories of my childhood, but this year I wanted something a bit more grown-up—enter this Toasted Marshmallow Eggnog Cocktail. It’s the perfect blend of cozy nostalgia and festive cheer, and I’ve been making it for friends every December since I first tried it at a holiday party years ago.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups store-bought or homemade eggnog
– 4 oz bourbon
– 1/2 tsp ground nutmeg
– 4 large marshmallows
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven’s broiler to 500°F and line a baking sheet with parchment paper.
2. Place the 4 marshmallows on the prepared baking sheet, spacing them evenly apart.
3. Broil the marshmallows for 1–2 minutes, watching closely until they turn golden brown and puffy—rotate the sheet if needed for even toasting.
4. Remove the baking sheet from the oven and let the marshmallows cool for 1 minute to firm up slightly.
5. In a cocktail shaker, combine 2 cups eggnog, 4 oz bourbon, and 1/2 tsp ground nutmeg.
6. Fill the shaker with ice, seal it tightly, and shake vigorously for 15–20 seconds until well-chilled.
7. Strain the mixture into two serving glasses, dividing it evenly.
8. Top each glass with 2 toasted marshmallows and sprinkle 1/2 tbsp granulated sugar over them for a sparkly finish.
9. Serve immediately with a spoon or cocktail pick for enjoying the marshmallows.
Decadently creamy with a hint of spice, this cocktail offers a smooth sip that’s balanced by the gooey, caramelized marshmallows melting into each glass. For a fun twist, try rimming the glasses with crushed gingerbread cookies or adding a cinnamon stick stirrer to enhance the warm, holiday flavors.
Amaretto Eggnog Sour
Baking holiday treats always brings back memories of my grandma’s kitchen, but this year I wanted something a little more grown-up to sip by the fire. This Amaretto Eggnog Sour is my twist on classic holiday flavors—it’s creamy, nutty, and has just the right zing to cut through the richness. I love making a batch when friends drop by; it feels festive without being overly sweet.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz amaretto liqueur
– 4 oz prepared eggnog
– 2 oz fresh lemon juice
– 1 egg white
– 4 dashes aromatic bitters
– Ice cubes
– Ground nutmeg for garnish
Instructions
1. Combine 4 oz amaretto liqueur, 4 oz prepared eggnog, 2 oz fresh lemon juice, 1 egg white, and 4 dashes aromatic bitters in a cocktail shaker without ice.
2. Seal the shaker tightly and dry shake vigorously for 15 seconds to emulsify the egg white and create a frothy texture—this helps achieve that silky foam on top.
3. Add a handful of ice cubes to the shaker, seal it again, and shake for another 10 seconds until the mixture is well-chilled.
4. Strain the cocktail into two chilled coupe glasses, using a fine-mesh strainer to catch any ice shards for a smoother sip.
5. Garnish each glass lightly with ground nutmeg, sprinkling it over the foam just before serving to preserve its aromatic kick.
Now, this cocktail is all about balance—the creamy eggnog melds with the almond notes from the amaretto, while the lemon juice adds a bright tartness that keeps it from feeling too heavy. I sometimes rim the glasses with a mix of sugar and cinnamon for an extra festive touch, or serve it alongside spiced cookies to complement those warm, nutty flavors.
Cinnamon Roll Eggnog Toddy
Just when I thought the holiday season couldn’t get any cozier, I stumbled upon a way to blend two of my favorite December treats into one magical mug. Picture this: the warm, spiced swirl of a cinnamon roll meets the creamy, nostalgic sip of eggnog—all wrapped up in a comforting hot toddy. It’s the kind of drink that makes you want to curl up by the fire and forget about the holiday hustle for a while.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups eggnog
– 1/2 cup water
– 1/4 cup bourbon
– 2 tbsp unsalted butter
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cinnamon stick
– Whipped cream for topping
Instructions
1. In a small saucepan over medium heat, combine 2 cups eggnog, 1/2 cup water, 2 tbsp unsalted butter, 2 tbsp brown sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
2. Whisk the mixture continuously for 5 minutes until the butter is fully melted and the sugar dissolves completely—this prevents any graininess in your drink.
3. Reduce the heat to low and let the mixture simmer gently for 3 minutes, stirring occasionally to infuse the spices evenly without boiling, which can cause the eggnog to curdle.
4. Remove the saucepan from the heat and stir in 1/4 cup bourbon until well incorporated.
5. Divide the hot toddy evenly between two mugs, using a ladle to ensure each gets an equal amount of the spiced liquid.
6. Top each mug with a dollop of whipped cream and garnish with a cinnamon stick placed gently on the side for stirring and extra aroma.
7. Serve immediately while hot, advising drinkers to stir with the cinnamon stick to blend the cream into the drink for a smoother texture.
Creamy and rich, this toddy boasts a velvety texture that coats your tongue with hints of caramelized sugar and warm spice. The bourbon adds a subtle kick that balances the sweetness perfectly, making it ideal for sipping slowly with a plate of gingerbread cookies on the side—trust me, it’s a holiday game-changer!
Espresso Eggnog Martini
Espresso Eggnog Martini is the holiday cocktail I look forward to all year—it combines the cozy, spiced creaminess of traditional eggnog with the bold kick of espresso for a festive drink that’s both comforting and invigorating. I first whipped this up during a snowy evening when friends dropped by unexpectedly, and now it’s a staple at my December gatherings because it feels like a warm hug in a glass, with just enough caffeine to keep the party going.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup store-bought or homemade eggnog
– 2 shots (3 oz) espresso, cooled to room temperature
– 4 oz vodka
– 2 oz coffee liqueur
– 1 tsp ground nutmeg
– Ice cubes
– 2 cinnamon sticks for garnish
Instructions
1. Chill two martini glasses in the freezer for at least 10 minutes to ensure they’re frosty—this keeps the drink cold longer without diluting it.
2. In a cocktail shaker, combine 1 cup eggnog, 2 shots espresso, 4 oz vodka, and 2 oz coffee liqueur.
3. Add a handful of ice cubes to the shaker, filling it about halfway.
4. Securely close the shaker and shake vigorously for 15–20 seconds until the outside feels very cold; this properly chills and aerates the mixture for a smoother texture.
5. Strain the mixture into the chilled martini glasses, dividing it evenly between them.
6. Sprinkle ½ tsp ground nutmeg over each drink, gently dusting it on top for a fragrant finish.
7. Garnish each glass with 1 cinnamon stick placed on the rim.
8. Serve immediately while cold and frothy.
Zesty and rich, this martini delights with its velvety texture that coats the palate, blending sweet eggnog spices with deep espresso notes for a balanced, adult treat. For a creative twist, rim the glasses with crushed gingerbread cookies or add a splash of peppermint schnitzel to evoke wintery vibes—it’s versatile enough to customize for any holiday mood.
Vanilla Bean Eggnog Pina Colada
Unwrapping presents can wait—this holiday season, I’m blending up a tropical escape with a festive twist. My Vanilla Bean Eggnog Pina Colada combines creamy eggnog with pineapple and coconut for a drink that’s both cozy and vacation-ready, perfect for sipping by the fire or pretending you’re on a beach.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups store-bought or homemade eggnog
– 1 cup pineapple juice
– 1 cup cream of coconut
– 1/2 cup white rum
– 1 vanilla bean, split and seeds scraped
– 2 cups ice cubes
– 4 pineapple slices for garnish
– 4 maraschino cherries for garnish
Instructions
1. In a blender, combine 2 cups eggnog, 1 cup pineapple juice, 1 cup cream of coconut, 1/2 cup white rum, and the scraped seeds from 1 vanilla bean.
2. Add 2 cups ice cubes to the blender—using plenty of ice ensures a thick, slushy texture without diluting the flavors.
3. Blend on high speed for 45–60 seconds until the mixture is completely smooth and frothy, with no visible ice chunks.
4. Pour the blended drink evenly into 4 chilled glasses, filling each to about 3/4 full to leave room for garnishes.
5. For each glass, slide a pineapple slice onto the rim and top with a maraschino cherry; this adds a festive touch and a hint of extra sweetness.
6. Serve immediately while cold and frothy, as the drink can separate if left sitting too long—stirring gently before sipping helps maintain consistency.
This drink is luxuriously creamy with a velvety texture from the eggnog, balanced by the bright pineapple and rich coconut. For a fun twist, rim the glasses with toasted coconut or add a sprinkle of nutmeg on top to echo classic eggnog flavors.
Summary
Whether you’re hosting a holiday party or cozying up by the fire, these 18 creamy eggnog cocktails offer a delightful twist on festive cheer. We hope you find a new favorite to sip and savor! Give one a try, leave a comment with your top pick, and don’t forget to share the festive fun by pinning this article on Pinterest. Cheers to a warm and wonderful season!
