Creamy. Boozy. Cozy. That’s how I’d describe this homemade Baileys Irish Cream Eggnog.
It’s a holiday favorite in my house and way better than the store-bought stuff.
It’s smooth and rich with just the right amount of spice and that classic Baileys flavor.
It’s also super easy to make—you’ll feel like a holiday rockstar once you serve it.
Why I Love This Recipe
This recipe always feels like the official kickoff to the holiday season. I made it once on a snowy December night for a few friends, and we all sat around sipping it by the fire, telling stories and laughing way too hard. It’s now our tradition.
- It’s creamy and comforting but not overly sweet
- The Baileys gives it that smooth, Irish twist
- You can make it ahead, which is a lifesaver for parties
- It makes your whole kitchen smell like the holidays
What You’ll Need
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup Baileys Irish Cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, plus more for topping
- 1 tsp pure vanilla extract
Why I Love This Recipe
This recipe always feels like the official kickoff to the holiday season. I made it once on a snowy December night for a few friends, and we all sat around sipping it by the fire, telling stories and laughing way too hard. It’s now our tradition.
- It’s creamy and comforting but not overly sweet
- The Baileys gives it that smooth, Irish twist
- You can make it ahead, which is a lifesaver for parties
- It makes your whole kitchen smell like the holidays
How Many Servings & Time
Serves: 4 to 5
Total Time: 25 minutes
Macros (per serving – approx)
- Calories: 320
- Protein: 5g
- Carbs: 18g
- Fat: 20g
- Sugar: 16g
Why This Recipe Works (Quick Science)
Egg yolks emulsify the sugar and milk into a silky custard base. Heating the mixture thickens it just enough to create that rich eggnog texture. Adding the Baileys after cooking keeps the alcohol flavor smooth and clean, not harsh.
Common Mistakes
- Scrambling the eggs: If the milk is too hot, it can cook the yolks. Always temper slowly.
- Overheating the mix: This can make it grainy. Low and slow is the way.
- Not straining the custard: Always strain for the silkiest finish.
- Skipping the chill time: Eggnog needs time to cool and thicken properly.
What to Serve With
- Christmas cookies (shortbread or gingerbread are perfect)
- A plate of cinnamon sugar donuts
- A cheeseboard with dried fruits and nuts
- Fire and fuzzy socks
FAQ
Can I make it alcohol-free?
Yes! Just skip the Baileys and add 1/2 tsp extra vanilla. It’ll still be creamy and delicious.
How long does it last in the fridge?
Up to 3 days in an airtight container.
Can I use non-dairy milk?
Whole milk and cream give the best texture, but oat milk and coconut cream are solid dairy-free swaps.
Substitutions and Variations
- Use bourbon instead of Baileys for a more classic eggnog
- Add a splash of espresso for a coffee twist
- Try brown sugar for a deeper flavor
- For a nutty edge, swap in hazelnut liqueur
Make Ahead Tips
You can make this eggnog up to 2 days ahead. Just keep it covered in the fridge and give it a stir before serving. Add fresh nutmeg right before serving for the best flavor.
How to Make Baileys Irish Cream Eggnog
Step 1: Whisk egg yolks and sugar
In a mixing bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and slightly thick.
Step 2: Warm the milk, cream, and spices
In a medium saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Heat until steaming but not boiling.
Step 3: Temper the egg mixture
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs without scrambling them.
Step 4: Return to saucepan and cook
Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes).
Step 5: Strain and add Baileys & vanilla
Remove from heat. Pour the custard through a mesh strainer into a clean bowl. Stir in 3/4 cup Baileys Irish Cream and 1 tsp vanilla extract.
Step 6: Chill and serve
Let cool at room temp for 15 minutes, then refrigerate for at least 2 hours. Serve cold in a glass mug, topped with nutmeg and a cinnamon stick.
Tools You’ll Need
- Mixing bowls
- Medium saucepan
- Whisk
- Fine mesh strainer
- Measuring cups and spoons
- Glass mugs or serving cups
- Spoon or ladle
Leftovers & Storage
Store leftover eggnog in a sealed container in the fridge for up to 3 days. Give it a good stir before serving. Don’t freeze—it can separate.
Time to Get Cozy
This Baileys Irish Cream Eggnog is one of those drinks that just feels like the holidays. It’s creamy, festive, and way easier to make than you’d think. Give it a try, and don’t forget to drop a comment below to let me know how it turned out or if you have any questions!
