Eggnog and creamy drinks
Rich, creamy drinks for the darker months, led by a proper homemade eggnog. There are vegan and alcohol-free versions too.
Recipes with raw egg are not recommended for pregnant women, young children, older people or anyone unwell. Use British Lion-stamped eggs.
7 recipes
What goes in eggnog
Eggnog is eggs, sugar, milk and cream, usually with spirits and fresh nutmeg. The eggnog recipe here uses brandy and rum: brandy for warmth and rum for sweetness. It serves eight and takes about 20 minutes.
Whisk the yolks with the sugar until pale, then add the dairy and spirits, and fold in whisked whites. Chill it for at least two hours, ideally overnight, then whisk again before serving in small glasses.
Nutmeg is the usual finish. Grate it fresh over each glass, because ground nutmeg loses its aroma quickly. Cinnamon and vanilla also suit the drink, so use them in the cooked versions if you want more spice.
The pattern is easy to adapt. Warm the same base, add vanilla or cinnamon if you like, and decide the spirit last, so you can make one batch for everyone and add alcohol to individual glasses.
How to make eggnog safer
Traditional eggnog contains raw egg. Use British Lion eggs, and do not serve it to pregnant women, young children, older people or anyone unwell.
To make a safer version, cook the yolks into a custard. Heat the milk and cream, whisk them into the yolks and sugar, and stir over a low heat until it reaches 71°C and coats the back of a spoon. Leave out the whites, cool it fully, then add the spirits.
Do not rush the cooking. Keep the heat low and stir all the time, or the custard can curdle. Straining the custard through a fine sieve gives a smoother drink.
Vegan and alcohol-free eggnog
The vegan eggnog uses oat milk, coconut cream and maple syrup, with rum and brandy. The coconut cream separates as it cools, so shake or whisk it well before serving.
The alcohol-free eggnog is a cooked custard flavoured with vanilla, cinnamon and nutmeg. It is a good choice for children, drivers and anyone avoiding alcohol.
Whichever version you choose, make it the day before and chill it, which leaves you free on the day.
Other creamy drinks to try
The Snowball is advocaat, an egg-based liqueur, with lime juice and cold lemonade. The White Russian is vodka, coffee liqueur and cream, built over ice.
The Brandy Alexander is shaken and served up, and the Irish cream hot chocolate is a warming option for a cold night.
All of these are rich, so serve them in small glasses.
Questions people ask
What alcohol goes in eggnog?
Brandy and rum are the most common spirits for eggnog. The recipe here uses 150 ml brandy and 100 ml aged rum for eight servings. Brandy adds warmth and rum adds sweetness. You can adjust the balance to taste after chilling.
How do you make eggnog without raw eggs?
Cook the yolks into a custard. Heat milk and cream, whisk them into yolks and sugar, then stir over a low heat until it reaches 71°C and coats the back of a spoon. Leave out the whites, cool it completely, then stir in any spirits.
How long should eggnog chill before serving?
Chill eggnog for at least two hours, and ideally overnight. The flavours settle and it tastes better the next day. Whisk or stir it before pouring, then grate fresh nutmeg over each glass, as ground nutmeg fades fast.
Can you make vegan eggnog?
Yes. Warm oat milk, tinned coconut cream, maple syrup, vanilla and nutmeg, cool it, then stir in rum and brandy. Chill for at least two hours. The coconut cream separates as it cools, so shake or whisk it well before serving.
What is a Snowball cocktail?
A Snowball is advocaat, lime juice and cold lemonade, served in a chilled glass with nutmeg on top. The recipe here uses 50 ml advocaat, 15 ml lime juice and 75 ml lemonade. It is a traditional British Christmas drink.
Is eggnog safe for pregnant women and children?
Not if it contains raw egg or alcohol. Pregnant women, young children and older people should avoid raw-egg eggnog. A cooked custard version is safer, and the alcohol-free eggnog on this page avoids alcohol too.