Eggnog with Baileys is a creamy, festive drink that brings together classic eggnog flavors with the smooth, rich taste of Baileys Irish Cream. It’s like your favorite holiday dessert in a glass, with hints of cinnamon and nutmeg floating on top for that perfect seasonal touch.
I love making this drink when friends come over because it feels cozy and a little fancy without much effort. The Baileys adds a sweet, velvety twist that makes the whole thing extra fun to sip on while chatting or relaxing by the fire. I usually sprinkle a bit of extra nutmeg on top—it’s a simple step but makes a great difference.
This eggnog is perfect for holiday parties or quiet evenings when you want to treat yourself. I like to serve it chilled, sometimes in a festive glass with a cinnamon stick for stirring. It’s one of those drinks that bring a smile and warm up the whole room, no matter how cold it is outside.
Key Ingredients & Substitutions
Whole Milk & Heavy Cream: These give eggnog its rich, creamy texture. For a lighter option, try half-and-half or almond milk, but note it will be less thick.
Egg Yolks: They make the drink silky and smooth. If you prefer no raw eggs, you can use pasteurized eggs or an egg substitute designed for custards.
Baileys Irish Cream: This adds sweetness and a boozy, creamy flavor. You can swap it with other cream liquors like Amarula, or even rum for a different twist.
Spices: Cinnamon and nutmeg are classic! Freshly grated nutmeg gives the best aroma. You can adjust spices to your taste, some like adding a pinch of cloves or allspice.
How Do You Make a Smooth, Thick Eggnog Without Scrambling the Eggs?
Tempering the eggs is key! Here’s how to avoid lumps or scrambled eggs:
- Whisk egg yolks and sugar until pale and thick first.
- Slowly add some hot milk mixture to the eggs while whisking constantly. This warms the eggs gently.
- Pour this back into the saucepan with the remaining milk, stirring continuously.
- Cook over medium-low heat, stirring all the time, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Never let it boil!
This slow heating and constant stirring keep your eggnog silky and safe to drink once chilled.
Equipment You’ll Need
- Medium saucepan – I prefer this for warming the milk and heavy cream gently without scorching.
- Whisk – a simple tool that helps mix the egg yolks smoothly and prevents lumps.
- Measuring cups and spoons – handy for precise ingredients so your eggnog turns out just right.
- Fine mesh strainer (optional) – useful if you want an extra-smooth eggnog, catching any cooked egg bits.
- Serving glasses and a ladle – for pouring and presenting your festive drink beautifully.
Flavor Variations & Add-Ins
- Use other liquors like dark rum or bourbon instead of Baileys for a different flavor punch.
- Add a splash of vanilla or almond extract for extra aroma and depth.
- Mix in some crushed peppermint or a dash of ginger for a spicy, holiday twist.
- Stir in a bit of chocolate syrup or cocoa powder for a chocolatey version of eggnog.
Eggnog with Baileys
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- 1 teaspoon pure vanilla extract
- 1 cup Baileys Irish Cream
- Whipped cream, for topping
- Cinnamon sticks, for garnish
Time You’ll Need:
This eggnog recipe takes about 15 minutes of prep and cooking time, plus at least 2 hours chilling in the fridge so all the flavors come together nicely. Once chilled, it’s ready to serve and enjoy!
How to Make Eggnog with Baileys:
1. Warm the Milk and Cream:
In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Warm over medium heat until the mixture is hot but doesn’t boil. Stir occasionally to prevent sticking.
2. Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks together with the remaining sugar until the mixture turns pale and thick. This helps create a smooth, creamy base.
3. Temper the Eggs:
Slowly pour about one cup of the warm milk mixture into the egg yolks while whisking constantly. This gradual heating prevents the eggs from scrambling.
4. Combine and Thicken:
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of a spoon—about 5 to 7 minutes. Be careful not to let it boil.
5. Add Flavor and Chill:
Remove the pan from heat. Stir in the ground cinnamon, nutmeg, and vanilla extract. Let cool to room temperature. Then, mix in the Baileys Irish Cream. Transfer the eggnog to a container, cover, and refrigerate for at least 2 hours.
6. Serve and Garnish:
Pour the chilled eggnog into your favorite glasses. Top each serving with a generous swirl of whipped cream and a dusting of nutmeg. Garnish with cinnamon sticks for a festive touch and enjoy your creamy, delicious Eggnog with Baileys!
Can I Use Pasteurized Eggs for This Recipe?
Yes! Using pasteurized eggs is a great choice if you’re concerned about raw eggs. They work perfectly in this recipe and keep it safe to enjoy without cooking the eggs fully.
How Long Can I Store Leftover Eggnog?
Store any leftover eggnog in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving as the ingredients might settle or separate slightly.
Can I Make This Eggnog Ahead of Time?
Absolutely! Eggnog actually tastes better when the flavors have time to meld. Prepare it up to 2 days in advance and keep it chilled until ready to serve.
What Can I Substitute for Baileys Irish Cream?
If you don’t have Baileys, you can use other cream liqueurs like Amarula, or swap it for dark rum or bourbon for a different but delicious twist on this classic drink.