This eggnog punch cocktail is creamy, cold, fizzy, and so easy to throw together for a holiday party. It’s got all the festive flavor of eggnog with just the right balance of booze and bubbles. You can make it in 5 minutes and serve a crowd.
I bring this out every year when we decorate the tree or host a last-minute get-together—it always disappears fast.
Why I Love This Recipe
I first made this punch when I had to bring something festive but easy to a holiday work party. Everyone kept asking what was in it. It’s got that smooth eggnog base, but the rum gives it a cozy kick, and the ginger ale adds a bubbly twist.
- Takes just 5 minutes to mix
- You can double or triple the recipe
- Creamy and light with a hint of spice
- Looks super festive in a big punch bowl
- Goes great with all kinds of holiday snacks
What You’ll Need
- 4 cups chilled eggnog
- 1 cup dark rum
- 1/2 cup brandy
- 2 cups chilled ginger ale
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- Whipped cream, for topping
- Ice cubes
- Extra ground nutmeg, for garnish
Pro Tips
- Make sure all ingredients are chilled before mixing—no one wants warm punch
- Don’t add the ice until just before serving so it doesn’t get watered down
- Use freshly grated nutmeg on top for extra aroma
- Skip the alcohol for a non-alcoholic version—just add extra eggnog and ginger ale
- Serve in a big clear bowl for the prettiest presentation
Tools You’ll Need
- Large punch bowl
- Ladle
- Measuring cups
- Whisk or spoon
- Small cups or punch glasses
- Ice scoop
Substitutions and Variations
- Use bourbon instead of brandy for a deeper flavor
- Add a scoop of vanilla ice cream for extra richness
- Swap ginger ale with sparkling cider or club soda
- Use cinnamon instead of nutmeg for a warmer spice profile
Make Ahead Tips
- You can mix the eggnog, vanilla, nutmeg, rum, and brandy up to 1 day ahead and chill
- Add ginger ale, whipped cream, and ice just before serving
- Store base mixture in the fridge in a sealed container until ready
Instructions
Step 1: Combine Eggnog, Rum, Brandy, Vanilla, and Nutmeg
In a large bowl or pitcher, whisk together 4 cups chilled eggnog, 1 cup dark rum, 1/2 cup brandy, 1 tsp vanilla extract, and 1/2 tsp ground nutmeg until smooth and well mixed.
Step 2: Add Ginger Ale
Gently pour in 2 cups chilled ginger ale and stir slowly to keep the bubbles.
Step 3: Add Ice and Top with Whipped Cream
Add ice cubes to the punch bowl, then spoon whipped cream on top. Sprinkle with extra ground nutmeg.
Step 4: Serve
Ladle into glasses and enjoy immediately.
Leftovers & Storage
- Best served fresh
- If you have leftovers, store in a sealed container in the fridge for up to 1 day
- Re-stir before serving—carbonation may be reduced
- Don’t store with ice to avoid watering it down
Macros Information (per glass, approx.)
- Calories: 225
- Fat: 7g
- Carbs: 22g
- Protein: 3g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Eggnog gives you a thick, creamy base thanks to the fat from milk and eggs. The alcohol thins it slightly and adds warmth. Ginger ale’s carbonation lightens everything up and gives it a crisp finish. Nutmeg rounds it out with cozy spice.
Common Mistakes
- Adding warm ingredients: Chill everything first
- Adding ginger ale too fast: Pour slowly to keep the bubbles
- Adding ice too early: Wait until the last minute to keep it cold and creamy
- Too much nutmeg: A little goes a long way—don’t overdo it
What to Serve With
- Sugar cookies
- Spiced nuts
- Cheese board with crackers and fruit
- Ham sliders or savory holiday appetizers
- Gingerbread or cinnamon desserts
FAQ
Can I make this without alcohol?
Yes—just skip the rum and brandy and add more eggnog or a splash of vanilla soda.
Can I make this in advance?
Yes, but leave out the ginger ale and ice until just before serving.
Does it taste like strong eggnog?
Nope—it’s milder and lighter with a fizzy twist from the ginger ale.
Final Thoughts
This eggnog punch cocktail is festive, easy, and always a crowd favorite. It’s the kind of drink that makes people go back for seconds. Creamy, bubbly, and just the right amount of spice—it’s made for holiday cheer. If you try it, let me know how it turned out and feel free to drop a comment with any questions or tweaks you made!
