Eggnog with Baileys is a creamy, dreamy holiday drink that blends the classic rich, spiced flavors of eggnog with the smooth, sweet kick of Baileys Irish Cream. It’s velvety and a little boozy, with hints of vanilla and nutmeg that make it feel like a cozy hug in a glass.
I love making this on chilly evenings when I want something festive but easy to enjoy. Adding Baileys gives the eggnog a lovely twist that’s not overly strong but just perfect for warming you up. Plus, it’s super quick to whip up, which is great when guests drop by unexpectedly or you just want to treat yourself.
My favorite way to serve it is in a big mug, topped with a sprinkle of nutmeg or cinnamon, and maybe a cinnamon stick for stirring. It’s a simple pleasure that instantly makes any moment feel special. Whether it’s a quiet night by the fire or a fun holiday gathering, this combo always brings smiles and good vibes.
Key Ingredients & Substitutions
Milk & Cream: Whole milk and heavy cream give eggnog its rich, velvety feel. You can swap whole milk for almond or oat milk if you want a lighter, dairy-free option, but stick to full-fat coconut cream to keep the creaminess.
Eggs: Fresh eggs create that classic thick eggnog texture. If you’re concerned about raw eggs, use pasteurized eggs or an egg substitute designed for cooking.
Spices: Nutmeg and cinnamon bring warmth and aroma. If you don’t have ground nutmeg, ground allspice or cloves work well for a slightly different twist.
Baileys Irish Cream: This adds sweetness and a boozy edge. If Baileys isn’t your thing, try Kahlúa, Amarula, or a spiced rum for a different flavor profile.
Whipped Cream: Optional but fun! It adds extra creaminess and a nice look. Use store-bought or fresh-whipped cream depending on your preference.
How Do You Avoid Curdling When Mixing Eggs and Warm Milk?
Combining eggs with warm milk can sometimes cause the eggs to scramble. To keep your eggnog smooth:
- Whisk eggs and sugar until smooth first.
- Warm your milk and cream mixture gently — hot but not boiling.
- Pour the warm milk into the eggs slowly, whisking constantly. This gradually warms the eggs.
- Return the mixture to the pan and cook on low heat, stirring constantly to thicken, but don’t boil.
- Use a thermometer if possible; 160°F (70°C) is the ideal temperature for safe and creamy eggnog.
Taking your time and stirring steadily helps keep everything silky and lump-free for perfect holiday cheer in a glass.
Equipment You’ll Need
- Medium saucepan – I like it because it heats the mixture evenly and makes stirring easy.
- Whisk – helps you smoothly blend the eggs and sugar, and stir the warm milk without clumping.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor balance.
- Serving glasses – choose your favorite mugs or fancy glasses for a pretty presentation.
- Optional: Electric hand mixer or whisk for whipping cream – makes topping the eggnog quick and fluffy.
Flavor Variations & Add-Ins
- Use spiced rum instead of Baileys for a different boozy kick and warm spice notes.
- Add a splash of vanilla liqueur for extra sweetness and a richer flavor.
- Stir in chopped dark chocolate or cocoa powder for a chocolatey twist.
- Sprinkle a bit of ginger or pumpkin pie spice on top for a seasonal flavor boost.
Eggnog with Baileys
Ingredients You’ll Need:
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg, plus more for garnish
- 1/4 tsp ground cinnamon, plus cinnamon sticks for garnish
- 1/2 cup Baileys Irish Cream
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook, plus a little time to cool before serving. It’s a quick and easy festive drink that makes a cozy treat for chilly days!
Step-by-Step Instructions:
1. Whisk Eggs and Sugar:
In a medium bowl, vigorously whisk the eggs and sugar until smooth and a bit frothy. This gives your eggnog a nice creamy texture.
2. Warm Milk and Spices:
In a saucepan, combine the whole milk, heavy cream, ground nutmeg, and ground cinnamon. Heat the mixture over medium heat, stirring occasionally until it’s hot but not boiling—this warms the spices beautifully.
3. Temper the Eggs:
Slowly and while whisking constantly, pour the warm milk mixture into the eggs. This gentle combining stops the eggs from scrambling and keeps the texture silky.
4. Cook the Eggnog:
Pour the mixture back into the saucepan and cook over low heat. Stir constantly until it thickens slightly and reaches about 160°F (70°C). Avoid boiling to prevent curdling.
5. Finish and Cool:
Remove from heat, stir in the vanilla extract, and then let the eggnog cool to room temperature.
6. Add Baileys and Serve:
Once cooled, stir in the Baileys Irish Cream. Pour the eggnog into glasses, top with whipped cream if you like, sprinkle with extra nutmeg, and add a cinnamon stick as a garnish.
Enjoy your warm or chilled Eggnog with Baileys—a creamy, spiced delight perfect for holiday seasons or any cozy moment!
Can I Use Pasteurized Eggs for This Recipe?
Yes, using pasteurized eggs is a great way to reduce any risk from raw eggs while still enjoying a creamy texture. Just make sure they’re fully thawed if frozen, and whisk them as usual.
Can I Prepare This Eggnog Ahead of Time?
Absolutely! You can make the eggnog base a day in advance and store it in the fridge. Add the Baileys and whipped cream just before serving to keep everything fresh and tasty.
How Should I Store Leftover Eggnog?
Store any leftovers in a sealed container in the refrigerator for up to 2-3 days. Give it a good stir before serving, and avoid leaving it out at room temperature for long to keep it safe.
Can I Substitute Baileys with Another Spirit?
Of course! Spiced rum, Kahlúa, or even bourbon are tasty alternatives if you want to switch up the flavor or don’t have Baileys on hand.