How To Make Eggnog: Recipes For Traditional, Vegan And Healthier Versions

Whether you love or you hate it, eggnog is a must-have staple for holiday entertaining.

The classic drink can be made in a variety of ways, and thankfully, there are several recipes that could appeal to any partygoer. Check out these 6 options for recipes that are classic and traditional, a slightly unique twist, healthy, or even vegan for a sure-to-be-delicious treat at your holiday party.

BACARDI Coquito

This recipe allows you to enjoy the traditional Puerto Rican take on Eggnog.

What You Need:

• 2 parts Bacardi Superior Rum
• ¾ part of evaporated milk
• ¾ part of condensed milk
• 1 part coconut crème
• 1 tsp. Vanilla extract
• 1 pinch cinnamon
• Garnish: coconut flakes and cinnamon sticks

To make: Shake all ingredients vigorously with plenty of ice and strain into a glass mug. Garnish with cinnamon and coconut flakes before serving.

Chef Ouita Michel’s Woodford Eggnog

This Traditional recipe is made with raw eggs, but they can be substituted with pasteurized egg whites and yolks.

What You Need:

• 4 eggs, separated
• ¼ cup sugar
• ¼ tsp. Salt
• ¼ tsp. Cream of tartar
• 1 tsp. Freshly grated nutmeg
• ¼ tsp. Ground cinnamon
• Tiny pinch of clove
• 2 cups of cream
• 2 cups of Woodford Reserve
• 2 tbsp. Dark spiced rum
• 2 tbsp. Sugar

How To Make:

1. Chill your punch bowl in the freezer.

2. Separate the eggs, putting yolks in one bowl and whites in another.

3. Add the ¼ cup of sugar to the yolks and beat until pale yellow, fluffy and all the sugar has dissolved. Use an electric hand blender while doing so.

4. Add the cinnamon, a pinch of the nutmeg and the clove, cream, Woodford Reserve and Rum to the yolks, whisking all the while and combining the liquids slowly.

5. Add the salt, 2 tablespoons of sugar and cream of tartar to the egg whites. Whip until stiff peaks and fold into the creamy yolk mixture.

6. Pour the whole mix into the cold punch bowl and dust with remaining nutmeg before serving.

Crème de Vie

This traditional Cuban recipe is sure to impress.

What You Need:

• 4 parts Havana Club Añejo Blanco Rum
• 8 parts sweetened condensed milk
• 8 parts evaporated milk
• 16 parts sugar
• 8 parts water
• 6 egg yolks
• 1 tsp. Vanilla

How To Make:

1. Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves—about 3 minutes. The heat must be just low enough so that the sugar doesn’t caramelize, but yields thick sugary water.

2. Place the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla.

3. Pour the egg yolk and milk mixture into the sugar-water, and mix together. Finally, stir in the rum.

Holiday Vegan Eggnog Recipe (Compliments of Tasty Yummies)

Being Vegan doesn’t mean you can’t also enjoy eggnog this season.

What You Need:

• 2 cups homemade cashew milk or other non-dairy milk of choice
• ½ cup full fat coconut milk
• 1/3 cup raw cashews, soaked overnight or for at least 30 minutes
• 4-6 Medjool dates
• 1 tsp. Vanilla extract
• 1 tsp. Freshly ground nutmeg
• Pinch of ground cinnamon
• Pinch of ground cloves
• Pinch of sea salt

To Make: Add all of the ingredients to a high-speed blender and process until smooth and creamy. Serve immediately, as is, or add spiced rum, bourbon, brandy or whiskey for a spirited version. Add a pinch of freshly ground nutmeg on top.

KerryGold Egg Nog

Enjoy this traditional recipe, made with Irish cream for a richer taste.

What You Need:

• 1 part Kerrygold Irish Cream
• ½ parts Zaya 12 Rum
• 3 parts half and half
• 1 whole egg

To Make: Shake all ingredients together to emulsify the egg and strain into a glass. Garnish with grated cinnamon, nutmeg or both.

Keto Sugar-Free Eggnog (Compliments of All Day I Dream About Food)

This recipe is perfect for anyone on a Keto diet who wants to indulge but not lose track.

What You Need:

• 4 large eggs
• 2 large egg yolk
• Either ½ cup granular Swerve Sweetener or ¼ cup Swerve and ¼ tsp liquid stevia extract
• ¼ tsp. Salt
• 4 cups unsweetened almond milk (use hemp milk for a nut-free version)
• 2 ½ tsp. Vanilla extract, divided
• 1/2 tsp. Ground nutmeg
• ½ cup whipping cream (use coconut whipped cream for a dairy-free version)
• 1 tbsp. Powdered Swerve sweetener
• Whiskey, rum or brandy, if desired

How To Make:

1. Whisk eggs, yolks, sweetener and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165 degrees Fahrenheit.

2. Stir in 2 tsp. Vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.

3. Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz. Liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.