Eggnog with Baileys is a creamy, festive drink that blends the rich, classic flavors of homemade eggnog with a smooth splash of Baileys Irish Cream. It’s velvety and slightly spiced with a hint of nutmeg or cinnamon, making it perfect for cozy winter evenings or holiday parties. The combination of creamy custard and a little boozy kick makes it feel special without being too strong.
I love making this drink when I want to treat myself or impress guests with something that tastes like the holidays in a glass. It’s so easy to whip up, and adding Baileys gives the eggnog a lovely twist that everyone seems to enjoy. Plus, it’s one of those recipes I keep coming back to year after year because it feels both comforting and festive at the same time.
My favorite way to serve eggnog with Baileys is in a clear glass mug sprinkled with a little freshly grated nutmeg on top. Sometimes, I like to add a cinnamon stick for stirring—it makes the whole thing smell amazing and adds just a bit more warmth. It’s great for sipping by the fire or sharing with friends during holiday get-togethers, and it always brings a cozy feeling to the room.
Key Ingredients & Substitutions
Milk & Cream: Whole milk and heavy cream give the eggnog its rich and creamy texture. If you want a lighter option, use half-and-half or a combination of milk and Greek yogurt. For dairy-free, try almond or oat milk with coconut cream.
Eggs: Using both egg yolks and whites makes the drink silky and frothy. If raw eggs worry you, pasteurized eggs are a safe choice. Alternatively, you can use eggnog mix from the store and add Baileys for ease.
Baileys Irish Cream: This adds smooth, sweet flavor and a little kick. You can swap Baileys for other cream liqueurs like Amarula or a mix of whiskey and cream if you prefer stronger flavors.
Spices (Nutmeg & Cinnamon): Freshly grated nutmeg is a must for authentic eggnog flavor. Ground cinnamon complements the nutmeg well. You can add a pinch of ground cloves or ginger for extra warmth as an option.
How Can I Make Eggnog Smooth and Safely Cooked Without Scrambling the Eggs?
The key to creamy, smooth eggnog is tempering the eggs and cooking over low heat:
- Whisk egg yolks and sugar till pale and thick.
- Slowly add warm (not boiling) milk mixture to egg yolks while whisking constantly to avoid cooking the eggs too fast.
- Return the mix to low heat and stir gently and constantly until it thickens enough to coat the back of a spoon. Don’t let it boil or the eggs will curdle.
- Strain the mix through a fine sieve to catch any lumps and cool it before folding in whipped egg whites for lightness.
This careful cooking and whisking process ensures smooth, rich eggnog without lumps or cooked egg bits, which makes a big difference in texture and taste.
Equipment You’ll Need
- Medium saucepan – I like it because it warms the milk and cream evenly, making the custard base smooth.
- Whisk – helps to blend the eggs and sugar without curdling.
- Fine-mesh sieve – for straining the cooked custard to keep it silky smooth.
- Large mixing bowl – perfect for whisking the egg whites and folding them into the mixture.
- Electric mixer or hand whisk – makes whipping the egg whites quick and easy.
- Refrigerator – to chill the eggnog before serving, keeping it cold and refreshing.
- Decorative glasses – for serving and adding a festive touch.
Flavor Variations & Add-Ins
- Use dark rum or bourbon instead of Baileys for a stronger, spirits-forward flavor.
- Add a splash of vanilla liqueur or caramel syrup for extra sweetness and depth.
- Mix in a little freshly grated ginger or a pinch of cloves for spiced variations.
- Top with whipped cream and crushed peppermint candies during the holidays for a minty twist.
Eggnog with Baileys
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs, separated
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup Baileys Irish Cream
- Whipped cream, for topping (optional)
- Ground cinnamon or nutmeg, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, plus around 1 hour to chill before serving. The chilling allows the flavors to blend nicely and makes the eggnog refreshing and cool.
Step-by-Step Instructions:
1. Warm the Milk and Spices
In a medium saucepan, mix the whole milk, heavy cream, half of the sugar (about 3 tablespoons), ground nutmeg, and ground cinnamon. Warm everything over medium heat until the mixture just starts to simmer, then remove it from the heat.
2. Whisk Egg Yolks and Sugar
In a large bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and a bit thickened. This helps give your eggnog a creamy texture.
3. Temper the Eggs
Slowly pour the warm milk mixture into the egg yolks while whisking constantly. This stops the eggs from cooking too quickly and scrambling.
4. Cook the Mixture
Pour everything back into the saucepan and cook over low to medium heat. Stir gently and constantly until the mixture thickens enough to coat the back of a spoon – about 5 to 7 minutes. Be sure not to let it boil!
5. Cool and Add Vanilla
Remove the pan from the heat and strain the eggnog through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and let the mixture cool to room temperature.
6. Whip Egg Whites
In a clean bowl, whisk the egg whites until they form soft peaks. Gently fold the whipped whites into the cooled eggnog mixture to give it a light, fluffy texture.
7. Add Baileys Irish Cream
Pour in the Baileys and gently stir until everything is well combined.
8. Chill the Eggnog
Place the eggnog in the refrigerator and chill for at least 1 hour before serving. This helps the flavors meld together beautifully.
9. Serve and Garnish
Pour the chilled eggnog into decorative glasses. If you like, add a dollop of whipped cream on top and sprinkle with a little ground nutmeg or cinnamon for a warm, festive touch.
10. Enjoy!
Relax and savor this creamy, spiced Eggnog with Baileys – a perfect cozy drink for winter holidays and festive gatherings!
Can I Use Pasteurized Eggs for This Eggnog?
Yes, using pasteurized eggs is a great idea, especially if you are concerned about consuming raw eggs. They work well in this recipe and ensure safety without changing the flavor or texture.
Can I Make This Eggnog Ahead of Time?
Absolutely! You can prepare the eggnog up to 24 hours in advance and keep it refrigerated. This also gives the flavors time to develop, making it taste even better when served.
How Should I Store Leftover Eggnog?
Store leftover eggnog in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again, as the ingredients may separate slightly.
Can I Substitute Baileys with Another Alcohol?
Yes, feel free to swap Baileys for other cream liqueurs like Amarula or use whiskey or rum with a bit of cream. Just adjust the amount to taste for a balanced flavor.
