This Vanilla Bean Eggnog Cocktail is creamy, cozy, and just the right amount of festive.
It’s smooth, rich, and full of warm holiday flavors—think real vanilla bean, nutmeg, and a splash of bourbon or rum (if you’re into that).
Whether you’re hosting a small holiday get-together or just want something special to sip while the fireplace crackles, this one hits the spot.
What You’ll Need
- 2 cups whole milk
- 1 cup heavy cream
- 3 whole eggs
- 1/2 cup granulated sugar
- 1 vanilla bean (split and seeds scraped)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 cup bourbon or dark rum (optional)
- Whipped cream (optional for topping)
- Fresh nutmeg for garnish
Why I Love This Recipe
This cocktail has become a holiday tradition at my house. I started making it for my annual cookie exchange, and it quickly became the most requested drink at any holiday gathering. It’s super smooth, not overly boozy (unless you want it to be), and feels fancy without being fussy.
- Uses real vanilla bean for flavor that pops
- Can be made ahead of time
- Warm spices make it taste like the holidays
- Easy to adjust to your taste (boozy or not!)
- Thick and creamy texture like classic eggnog—but better
Servings and Time
Servings: 4
Total Time: 15 minutes prep, 15 minutes cook, 30 minutes total
Macros (Per Serving, without alcohol or whipped cream)
- Calories: 290
- Protein: 6g
- Fat: 20g
- Carbs: 18g
- Sugar: 16g
Why This Recipe Works (Quick Science)
The eggs thicken the milk and cream to create that classic custardy texture we love in eggnog. Heating it gently cooks the eggs safely while letting the flavors blend. The vanilla bean adds depth, while a little sugar balances everything out.
Common Mistakes
- Overheating the mix – this can curdle the eggs. Keep it low and slow.
- Skipping the straining step – nobody wants cooked egg bits in their drink.
- Using imitation vanilla – it just doesn’t taste the same here. Go for the real deal.
- Adding alcohol too early – it can dull the vanilla flavor. Add it after cooking.
What to Serve With
- Holiday cookies (like gingerbread or shortbread)
- Spiced nuts
- A cheese board with sharp cheddar and fruit
- Cinnamon rolls for a brunch pairing
FAQ
Can I make it without alcohol?
Yes! Just skip the bourbon or rum—it’s still delicious.
Do I need to use a vanilla bean?
If you don’t have one, you can sub 1 extra tsp of vanilla extract.
Can I use light cream or milk alternatives?
You can, but it won’t be as rich or thick. Whole milk and heavy cream give the best texture.
Substitutions and Variations
- Swap bourbon for dark rum or brandy
- Use maple syrup instead of sugar for a twist
- Add a pinch of cloves for more spice
- Leave out the alcohol entirely for a non-boozy version
Make Ahead Tips
- Make it the day before and chill in the fridge. It gets even better overnight.
- Store in a sealed jar or bottle for up to 3 days.
- Shake or stir well before serving—some settling is normal.
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Fine mesh strainer
- Mixing bowl
- Glass pitcher or jar
- Microplane or nutmeg grater
- Small ladle or funnel for pouring
- Rounded cocktail glasses
How to Make Vanilla Bean Eggnog Cocktail
Step 1: Whisk the eggs and sugar
In a medium mixing bowl, whisk 3 whole eggs with 1/2 cup granulated sugar until pale and smooth. This helps dissolve the sugar and makes the eggnog extra creamy.
Step 2: Heat the milk, cream, vanilla bean, and spices
In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, the seeds and pod from 1 split vanilla bean, 1/2 tsp ground nutmeg, and 1/2 tsp ground cinnamon. Heat over medium-low heat until steaming but not boiling.
Step 3: Temper the eggs
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling. Do this a little at a time.
Step 4: Cook the eggnog
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon—about 10 minutes. Do not let it boil.
Step 5: Strain and cool
Pour the mixture through a fine mesh strainer into a clean bowl to catch any bits. Stir in 1/2 tsp vanilla extract and 1/2 cup bourbon or rum (optional). Let it cool slightly, then refrigerate for at least 1 hour.
Step 6: Serve and garnish
Ladle the chilled eggnog into rounded cocktail glasses, top with whipped cream and a sprinkle of freshly grated nutmeg. Garnish with half a vanilla bean if you’re feeling fancy.
Leftovers & Storage Tips
- Store leftover eggnog in a sealed container in the fridge for up to 3 days
- Shake or stir before serving—separation is normal
- Do not freeze, it can affect texture
Hope You Love It!
This Vanilla Bean Eggnog Cocktail is the kind of drink that turns a normal evening into something a little more special. If you try it, leave a comment and tell me how it turned out—or let me know your favorite way to enjoy eggnog!
