This Cranberry Eggnog is creamy, cozy, and just a little bit tart.
It’s like your favorite holiday drink got a fresh twist with cranberry syrup swirled in.
It’s rich, sweet, and a little fancy without being fussy.
You don’t need to be a chef to whip this up, just a few basic ingredients and a love for holiday flavors.
I make this every year when the weather turns chilly, and there’s nothing like it to kick off the season.
What You’ll Need
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup cranberry juice (unsweetened or lightly sweetened)
- Optional: whipped cream, cinnamon stick, or extra nutmeg for garnish
Why I Love This Recipe
This one brings back memories of snowy nights, classic movies, and that first cozy sip of something warm. It’s the kind of recipe I make when I want to feel festive and a little indulgent. It’s also a showstopper for gatherings — people don’t expect the cranberry twist, but once they try it, they’re hooked.
- It’s creamy, smooth, and not too sweet
- The cranberry gives it a bright, fruity finish
- It feels like a treat without being complicated
- Perfect for holidays, parties, or just a cozy night in
Servings & Time
Makes: 4 servings
Total Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 270
- Protein: 5g
- Carbs: 20g
- Fat: 18g
- Sugar: 18g
Why This Recipe Works (Quick Science)
The egg yolks give the drink its thick, silky texture by emulsifying with the hot milk and cream. Heating slowly and stirring constantly keeps the eggs from scrambling. Adding cranberry juice at the end prevents curdling and preserves the fruity flavor. The fat in the milk and cream balances the acidity of the cranberries and helps the eggnog stay smooth and rich.
Common Mistakes
- Overheating the eggs: If you heat too fast, they scramble. Go low and slow.
- Not whisking constantly: You’ve got to keep it moving to prevent lumps.
- Using sweetened cranberry juice: This can make the eggnog too sweet. Use unsweetened or lightly sweetened juice.
- Skipping the straining step: This catches any bits of cooked egg or spices so your eggnog is silky smooth.
What to Serve With
- Gingerbread cookies
- Toasted pecans or candied nuts
- Holiday bundt cakes
- A savory cheese board to balance the sweetness
FAQ
Can I use store-bought eggnog instead of making my own?
Yes, just warm it gently and stir in the cranberry juice.
Can I make it alcohol-free?
Absolutely — this recipe doesn’t call for any alcohol.
Can I use dairy-free milk?
Coconut milk or almond milk can work, but the texture may be thinner.
Can I use whole eggs instead of yolks?
Stick with yolks for the creamiest texture — whole eggs can make it too eggy.
Pro Tips
- Use a thermometer if you have one — aim for about 160°F to cook the eggs safely without scrambling.
- Let the cranberry juice come to room temperature before mixing so it blends smoothly.
- If your eggnog thickens too much in the fridge, whisk in a splash of milk before serving.
- Chill it completely for cold eggnog or serve warm right off the stove.
- Strain twice for ultra-smooth results.
Tools Needed
- Medium saucepan
- Whisk
- Fine mesh strainer
- Measuring cups and spoons
- Glass pitcher or jar for chilling
- Round glass mugs for serving
Substitutions and Variations
- Dairy-Free: Use full-fat coconut milk and almond milk.
- Sugar-Free: Use a sugar substitute like monk fruit or stevia.
- Add alcohol: Add 1-2 oz of bourbon or rum per cup.
- Spiced version: Add a pinch of cloves or star anise while heating.
Make Ahead Tips
You can make this a day in advance and chill it overnight. Just give it a good whisk or shake before serving. You can even double the recipe for a crowd and store it in a sealed pitcher in the fridge for up to 3 days.
How to Make Cranberry Eggnog
Step 1: Heat the milk, cream, and spices
In a medium saucepan, add 2 cups whole milk, 1 cup heavy cream, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Heat over medium, stirring often, until it’s hot but not boiling — about 5 minutes.
Step 2: Whisk egg yolks and sugar
In a medium bowl, whisk 4 large egg yolks with 1/2 cup granulated sugar until thick and pale yellow — about 2 minutes.
Step 3: Temper the eggs
Slowly pour a ladle of the hot milk mixture into the yolk mixture while whisking constantly. This warms up the eggs so they don’t scramble. Then pour the egg mixture back into the saucepan.
Step 4: Cook until thickened
Return the pan to the stove and cook over medium heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon — about 5–7 minutes.
Step 5: Stir in vanilla and cranberry juice
Remove from heat. Stir in 1 teaspoon vanilla extract and 1/2 cup cranberry juice until well blended. Strain into a pitcher.
Step 6: Chill and serve
Let the eggnog cool slightly, then transfer to a pitcher and chill for at least 1 hour. Serve in round glass mugs. Garnish with whipped cream, a sprinkle of nutmeg, or a cinnamon stick if you like.
Leftovers and Storage
Store any leftovers in a sealed container in the fridge for up to 3 days. Shake or stir before serving again. You can serve it cold or gently reheat on the stove if you want it warm. Don’t microwave — it can get lumpy.
Wrap-Up
This Cranberry Eggnog is smooth, festive, and a little unexpected. It’s everything you love about classic eggnog, with a twist that makes it feel fresh and new. I’d love to hear how yours turns out — leave a comment below and let me know how you liked it or if you have any questions!
