There’s just something so cozy and festive about eggnog during the holidays, right? But let me tell you—this Vanilla Bean Eggnog Cocktail takes things up a notch!
It’s creamy, smooth, and has just the right amount of warm vanilla flavor with a little boozy kick.
Perfect for sipping by the fire, serving at your holiday party, or just treating yourself after a long day of wrapping gifts. Trust me, this one’s going to be a new holiday favorite!
What You’ll Need
- 3 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 4 large egg yolks
- ½ cup granulated sugar
- ¾ cup spiced rum (or bourbon, optional)
- Ground nutmeg (for garnish)
- 2 cinnamon sticks (optional garnish)
Pro Tips
- Vanilla Bean Magic: If using a vanilla bean, scrape out the seeds with the back of a knife for that signature flecked look and richer flavor.
- No Rum? No Problem!: You can leave out the alcohol for a kid-friendly version—it’s just as delicious!
- Chill Time: Make sure to let your eggnog cool completely before serving. It’s so much better when it’s cold!
- Whisk, Whisk, Whisk: When adding the hot milk to the egg yolks, go slow and whisk constantly to avoid scrambling the eggs.
- Make It Fancy: Don’t skip the cinnamon stick and nutmeg garnish—it makes the drink look extra special and smells amazing.
Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Whisk
- Fine mesh strainer
- Measuring cups and spoons
- Glass mugs or serving glasses
Substitutions and Variations
- Milk Alternatives: Swap the whole milk for almond, oat, or coconut milk.
- Sugar-Free: Use a sugar substitute like monk fruit sweetener.
- Different Booze: Try brandy, bourbon, or even amaretto instead of spiced rum.
- Extra Spices: Add a pinch of cinnamon or cloves to the mix for more holiday vibes.
Make-Ahead Tips
Eggnog tastes even better the next day! Make it the night before your gathering and store it in the fridge in an airtight container. Just give it a quick whisk before serving.
How to Make Vanilla Bean Eggnog Cocktail
Step 1: Heat the Milk and Cream
In a medium saucepan, combine the milk, heavy cream, and the seeds from the vanilla bean (or vanilla extract). Heat over medium heat until it’s warm but not boiling.
Step 2: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk the egg yolks and sugar together until thick and pale.
Step 3: Temper the Eggs
Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the milk mixture while whisking.
Step 4: Cook the Eggnog
Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 10 minutes).
Step 5: Strain and Cool
Strain the eggnog through a fine mesh strainer into a bowl or pitcher to remove any lumps. Let it cool to room temperature, then stir in the spiced rum. Refrigerate until chilled.
Step 6: Serve and Garnish
Pour the chilled eggnog into glass mugs. Garnish with a sprinkle of nutmeg and a cinnamon stick. Serve immediately and enjoy!
Tips for Leftovers and Storage
Store leftover eggnog in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again. (And no judgment if you sneak a sip straight from the fridge!)
Conclusion
This Vanilla Bean Eggnog Cocktail is everything cozy and festive about the holidays, all in one creamy, dreamy drink. Whether you’re serving it to guests or just treating yourself, it’s sure to be a hit. Give it a try, and let me know in the comments how you liked it! Got questions? I’m here to help. Happy holidays and happy sipping! 🎄
