20 Creamy Eggnog Recipes Perfect for the Holidays

‘Tis the season for cozy sweaters, twinkling lights, and—of course—creamy, dreamy eggnog! Whether you’re a classic sipper or love a boozy twist, we’ve rounded up 20 luscious eggnog recipes that’ll make your holidays extra merry. From quick blender versions to spiced-up delights, there’s a perfect pour for every festive gathering. Ready to stir up some cheer? Let’s dive in!

Classic Homemade Eggnog

Nothing says holiday cheer like a creamy, spiced glass of eggnog—homemade tastes infinitely richer than store-bought, and it’s easier than you think!

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 tsp ground nutmeg (plus extra for garnish)
• 1/4 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1/2 cup bourbon or rum (optional)

Instructions

1. In a medium bowl, whisk together 6 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened, about 2 minutes.
2. In a saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and 1/8 tsp salt. Heat until steaming (do not boil), about 5 minutes.
3. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (170°F on a thermometer), about 3–4 minutes.
4. Remove from heat, stir in 1 tsp vanilla extract and 1/2 cup bourbon or rum (if using). Strain through a fine-mesh sieve into a pitcher or jar.
5. Chill for at least 4 hours or overnight. Serve cold with a sprinkle of nutmeg on top.

The magic here? Tempering the eggs ensures a silky-smooth texture—no lumps, just velvety richness. For an extra festive touch, top with whipped cream and a cinnamon stick.

Tip: For a non-alcoholic version, swap the liquor for an extra 1/2 cup of milk or a splash of vanilla almond milk.

Spiced Bourbon Eggnog

This rich, boozy eggnog is spiked with bourbon and warm holiday spices—perfect for sipping by the fire or gifting in festive jars.

Ingredients:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup bourbon
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk egg yolks, 1/2 cup sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves until pale and slightly thickened, about 2 minutes.
2. In a saucepan over medium heat, combine whole milk and heavy cream. Heat until steaming (about 175°F), stirring occasionally—do not boil.
3. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 160°F), 5–7 minutes. Remove from heat.
5. Stir in 1/3 cup bourbon and 1 tsp vanilla. Strain through a fine-mesh sieve into a pitcher or jar. Chill for at least 4 hours before serving.

The warm spices and bourbon meld into a velvety-smooth custard base, making this eggnog taste like holiday magic in a glass.

Tip: For extra froth, shake chilled eggnog in a mason jar before pouring—or blend briefly with an immersion blender.

Vegan Coconut Eggnog

This creamy, dairy-free eggnog swaps coconut milk for richness and adds a hint of warm spice—perfect for sipping by the fire.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of ground cloves
• 1 tbsp coconut cream (optional, for garnish)
• Cinnamon stick (optional, for serving)

Instructions:

1. In a small saucepan over medium heat, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and pinch of cloves. Heat for 5–7 minutes, stirring often, until steaming (do not boil).
2. Remove from heat and let cool slightly. For a frothy texture, blend with an immersion blender for 15 seconds or transfer to a stand blender and pulse briefly.
3. Pour into mugs. If using, drizzle with coconut cream and garnish with a cinnamon stick.

The coconut milk gives this nog a luxuriously thick texture, while the maple syrup adds just the right caramel-like sweetness. Tip: For a boozy twist, stir in 1–2 tbsp of spiced rum before serving!

Chocolate Eggnog Smoothie

This creamy, spiced smoothie blends rich chocolate with festive eggnog for a decadent treat that tastes like dessert in a glass.

Ingredients:

• 1 cup chilled eggnog
• 1/2 cup whole milk
• 2 tbsp chocolate syrup
• 1 tbsp cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup ice cubes
• Whipped cream (optional, for topping)

Instructions:

1. In a blender, combine eggnog, milk, chocolate syrup, cocoa powder, cinnamon, and nutmeg. Blend on high for 10 seconds until smooth.
2. Add ice cubes and blend again for 20–30 seconds until thick and frothy.
3. Pour into glasses and top with whipped cream and a dusting of cocoa powder if desired.

The warm spices and velvety chocolate make this feel like a holiday hug—perfect for sipping by the fireplace or as a sweet breakfast indulgence.

Tip: For an adults-only version, add 1 oz bourbon or rum before blending.

Eggnog Cheesecake

This creamy, spiced cheesecake tastes like holiday magic in every bite—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, blending after each.
3. Stir in eggnog, flour, vanilla, nutmeg, and cinnamon until just combined. Pour over crust.
4. Bake for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The hint of nutmeg and velvety eggnog custard make this cheesecake luxuriously rich—yet the graham cracker crust keeps it approachable.

Tip: For extra flair, top with whipped cream and a sprinkle of cinnamon before serving.

Eggnog French Toast

This decadent twist on classic French toast swaps milk for rich, spiced eggnog, making every bite taste like the holidays in a skillet.

Ingredients:

• 4 large eggs
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt
• 8 slices thick-cut brioche or challah bread
• 2 tbsp unsalted butter (for cooking)
• Maple syrup and powdered sugar (for serving)

Instructions:

1. In a shallow bowl, whisk together the eggs, 1 cup eggnog, 1 tsp vanilla extract, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt until smooth.
2. Heat a large skillet or griddle over medium heat and melt 1 tbsp butter, swirling to coat the pan.
3. Dip each slice of bread into the eggnog mixture, letting it soak for 10–15 seconds per side until fully coated but not soggy.
4. Cook the soaked bread for 3–4 minutes per side until golden brown and slightly crisp at the edges. Repeat with remaining slices, adding the remaining 1 tbsp butter to the pan as needed.
5. Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.

The custardy interior and warm spice notes make this French toast feel like a cozy dessert—perfect for lazy weekend brunches when you want to indulge.

Tip: For extra richness, swap half the eggnog for heavy cream. Just don’t skip the nutmeg—it’s the star here!

Eggnog Bread Pudding

This rich, custardy bread pudding is the ultimate holiday treat—eggnog spices soak into every bite, making it irresistibly cozy.

Ingredients

• 6 cups stale French bread, cut into 1-inch cubes
• 2 cups eggnog
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together 2 cups eggnog, 3 large eggs, 1/2 cup sugar, 1 tsp vanilla, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt until smooth.
3. Add the bread cubes, pressing them down to soak up the custard. Let sit for 15 minutes.
4. Drizzle 1/4 cup melted butter over the mixture, then transfer to the baking dish.
5. Bake for 45–50 minutes until puffed and golden, with a slight jiggle in the center.

The magic here? The eggnog infuses the bread with warm spice, while the edges crisp up like a buttery croissant. Serve warm with a dollop of whipped cream for extra indulgence.

Tip: Stale bread works best—if yours is fresh, toast the cubes at 300°F for 10 minutes first to dry them out.

Eggnog Latte

This cozy, spiced latte brings holiday cheer to your morning routine—creamy eggnog meets bold espresso for the perfect winter pick-me-up.

Ingredients:

• 1 cup whole milk
• 1/2 cup store-bought or homemade eggnog
• 1/4 tsp ground nutmeg, plus extra for garnish
• 1/4 tsp vanilla extract
• 2 shots (2 oz) freshly brewed espresso or 1/2 cup strong coffee
• 1 tbsp granulated sugar (optional, adjust to taste)
• Whipped cream (optional, for topping)

Instructions:

1. In a small saucepan over medium heat, whisk together the whole milk, eggnog, 1/4 tsp nutmeg, and vanilla extract. Heat until steaming (about 160°F), stirring occasionally—do not boil.
2. Meanwhile, brew the espresso or strong coffee. If using sugar, stir it into the hot coffee until dissolved.
3. Pour the coffee into a large mug, then slowly add the warmed eggnog mixture, stirring gently to combine.
4. Top with whipped cream (if using) and a light dusting of nutmeg.

The magic here? The eggnog’s richness mellows the espresso’s bite, creating a velvety-smooth sip that feels like a holiday hug.

Tip: For a frothier latte, blend the hot milk mixture for 10 seconds before adding it to the coffee.

Eggnog Ice Cream

This rich, spiced ice cream tastes like the holidays in a bowl—creamy, nostalgic, and perfect for spooning straight from the freezer.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1/4 cup bourbon or rum (optional)

Instructions:

1. In a saucepan over medium heat, whisk together the heavy cream, whole milk, and 1/2 cup of the sugar until steaming (about 5 minutes). Do not boil.
2. In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar until pale. Slowly pour 1 cup of the hot cream mixture into the yolks, whisking constantly.
3. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened (about 5–7 minutes). It should coat the back of a spoon.
4. Strain through a fine-mesh sieve into a bowl. Stir in the vanilla extract, nutmeg, cinnamon, salt, and bourbon (if using). Chill for at least 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The bourbon adds a grown-up kick and keeps the texture luxuriously scoopable—no rock-hard ice cream here!

Tip: For extra decadence, fold in crushed gingerbread cookies or a swirl of caramel sauce before freezing.

Eggnog Pancakes

These fluffy, spiced pancakes taste like holiday mornings in every bite—rich eggnog and warm nutmeg make them irresistible.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup eggnog
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp nutmeg.
2. In another bowl, whisk 1 cup eggnog, the egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
4. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.

The secret? Eggnog keeps these pancakes extra tender, while nutmeg adds that cozy, festive aroma. Serve with maple syrup and a sprinkle of cinnamon for the full effect.

Tip: For fluffier pancakes, let the batter rest 5 minutes before cooking—it gives the baking powder time to work its magic.

Eggnog Cookies

These Eggnog Cookies are like a holiday hug in dessert form—soft, spiced, and brimming with cozy eggnog flavor.

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup eggnog
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
3. In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add egg, eggnog, and vanilla extract; mix until smooth.
4. Gradually stir dry ingredients into wet ingredients until just combined.
5. Drop dough by rounded tablespoons onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
6. Cool on sheets for 5 minutes, then transfer to a wire rack.

The secret here? Real eggnog gives these cookies a tender crumb and a nostalgic warmth—no frosting needed. They’re holiday magic in every bite.

Tip: For extra flair, dust cooled cookies with a pinch of nutmeg or cinnamon sugar.

Eggnog Fudge

This creamy, spiced fudge tastes like holiday cheer in every bite—perfect for gifting or indulging by the fireplace.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth (about 5 minutes).
3. Whisk in eggnog, vanilla extract, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt until fully incorporated.
4. Pour mixture into the prepared dish, smoothing the top with a spatula. Sprinkle lightly with extra nutmeg if desired.
5. Chill for at least 3 hours or until firm. Lift out using parchment, then cut into 1-inch squares.

The secret here? Real eggnog gives this fudge a luscious melt-in-your-mouth texture—no gritty sugar crystals!

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Eggnog Tiramisu

This festive twist on classic tiramisu swaps coffee for rich, spiced eggnog—perfect for holiday gatherings or a cozy night in.

Ingredients

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1 1/4 cups eggnog (store-bought or homemade)
• 24 ladyfinger cookies
• 2 tbsp dark rum (optional)
• Extra nutmeg or cocoa powder for dusting

Instructions

1. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. In another bowl, whisk mascarpone, 1/2 cup sugar, 1 tsp vanilla, and 1/2 tsp nutmeg until smooth. Gently fold the whipped cream into the mascarpone mixture.
2. Pour 1 1/4 cups eggnog into a shallow dish and stir in 2 tbsp rum (if using). Quickly dip each ladyfinger into the mixture (1–2 seconds per side) and arrange them in a single layer in an 8×8-inch dish.
3. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Cover and refrigerate for at least 4 hours (or overnight).
4. Before serving, dust with nutmeg or cocoa powder.

The eggnog infuses the ladyfingers with warm spice, while the rum adds a subtle kick—ideal for impressing guests without extra fuss.

Tip: For a non-alcoholic version, replace the rum with 1 tsp rum extract or skip it entirely.

Eggnog Custard Pie

This creamy, spiced pie tastes like holiday magic in every bite—silky custard meets rich eggnog in a buttery crust.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups eggnog
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a blender, combine eggnog, eggs, 1/2 cup sugar, 1/4 cup flour, 1 tsp vanilla, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt. Blend until smooth, about 30 seconds.
3. Pour filling into the pie crust. Bake for 45–50 minutes until the center jiggles slightly but edges are set (a knife inserted near the edge should come out clean).
4. Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.

The custard sets into a velvety texture that’s lush but never heavy, with just the right whisper of warmth from nutmeg and cinnamon.

Tip: For extra flair, top with whipped cream and a dusting of freshly grated nutmeg.

Eggnog Macarons

These delicate French cookies get a festive twist with warm eggnog flavors and a creamy spiced filling—perfect for holiday cookie swaps!

Ingredients:

• 1 ¾ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• ¼ cup granulated sugar
• ½ tsp nutmeg
• ¼ tsp cinnamon
• ¼ tsp rum extract (optional)
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar (for filling)
• 2 tbsp eggnog

Instructions:

1. Prep: Sift together 1 ¾ cups powdered sugar, almond flour, and ½ tsp nutmeg. Line baking sheets with parchment.
2. Meringue: Beat egg whites until foamy. Gradually add ¼ cup granulated sugar and ¼ tsp cinnamon, whipping to stiff peaks. Fold in rum extract (if using).
3. Macaronage: Gently fold dry ingredients into meringue until batter flows like lava. Pipe 1-inch circles onto sheets. Tap pans to release air bubbles.
4. Rest & Bake: Let sit 30 minutes until dry to the touch. Bake at 300°F for 15-18 minutes, then cool completely.
5. Filling: Beat butter until fluffy. Mix in 1 ½ cups powdered sugar and eggnog until smooth. Pipe onto half the shells, sandwich, and dust with nutmeg.

The rum extract and eggnog filling give these macarons a cozy, nostalgic flavor—like sipping holiday cheer in cookie form!

Tip: For extra flavor, let filled macarons mature overnight in the fridge.

Eggnog Martini

This creamy, spiced cocktail is like holiday cheer in a glass—smooth, indulgent, and just festive enough to impress your guests.

Ingredients

• 2 oz vanilla vodka
• 1.5 oz spiced rum
• 2 oz store-bought or homemade eggnog
• 1 oz heavy cream
• 1/4 tsp ground nutmeg (plus extra for garnish)
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup
• Ice cubes (for shaking)

Instructions

1. Fill a cocktail shaker with ice cubes. Add the vanilla vodka, spiced rum, eggnog, heavy cream, 1/4 tsp nutmeg, vanilla extract, and maple syrup.
2. Shake vigorously for 15–20 seconds until well-chilled and frothy.
3. Strain into a chilled martini glass.
4. Lightly dust the top with extra nutmeg for a warm, aromatic finish.

The maple syrup adds a subtle caramel depth that balances the richness of the eggnog—perfect for sipping by the fireplace.

Tip: For a dairy-free twist, swap the heavy cream with coconut cream and use almond milk-based eggnog.

Eggnog Panna Cotta

Silky, spiced, and irresistibly creamy, this eggnog panna cotta is like holiday magic in a dessert glass.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 1/4 tsp unflavored gelatin
• 3 tbsp cold water
• Pinch of salt

Instructions:

1. In a small bowl, sprinkle 2 1/4 tsp gelatin over 3 tbsp cold water. Let sit 5 minutes to bloom.
2. In a saucepan over medium heat, combine heavy cream, whole milk, 1/2 cup sugar, 1/4 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt. Warm until steaming (about 5 minutes), stirring occasionally—do not boil.
3. Remove from heat. Whisk in bloomed gelatin and 1 tsp vanilla until fully dissolved.
4. Strain mixture through a fine-mesh sieve into a pitcher, then divide among 6 ramekins or glasses. Chill at least 4 hours (or overnight) until set.

The magic here? The custard wobbles like classic panna cotta but tastes like spiked eggnog—minus the booze. Serve with a dusting of nutmeg for that festive touch.

Tip: For cleaner unmolding, dip ramekins in hot water for 3 seconds before inverting onto plates.

Eggnog Cinnamon Rolls

These rich, spiced cinnamon rolls get a festive upgrade with creamy eggnog in the dough and glaze—perfect for holiday mornings.

Ingredients

• 3 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1 cup warm eggnog (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/4 cup softened butter (for filling)
• 1 cup powdered sugar
• 2 tbsp eggnog (for glaze)
• 1/4 tsp nutmeg (for glaze)

Instructions

1. In a large bowl, whisk together 3 cups flour, 1/4 cup granulated sugar, yeast, and 1/2 tsp salt. Pour in 1 cup warm eggnog, 1/4 cup melted butter, and egg; stir until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rise for 1 hour.
2. Roll dough into a 12×16-inch rectangle. Spread 1/4 cup softened butter evenly over the surface, then sprinkle with 1/2 cup brown sugar and 2 tsp cinnamon. Tightly roll into a log and slice into 9 even pieces.
3. Arrange rolls in a greased 9-inch pan. Cover and let rise 30 minutes. Preheat oven to 375°F. Bake for 20–22 minutes until golden.
4. Whisk 1 cup powdered sugar, 2 tbsp eggnog, and 1/4 tsp nutmeg until smooth. Drizzle over warm rolls.

The eggnog adds a subtle custardy richness to the dough, while the nutmeg-spiked glaze ties everything together like a cozy holiday hug.

Tip: For extra flavor, brush the baked rolls with a little extra eggnog before glazing.

Eggnog Donuts

These spiced, cakey donuts taste like holiday cheer in every bite—perfect for cozy mornings with a cup of coffee.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 large egg
• 3/4 cup eggnog
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tbsp eggnog (for glaze)

Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan.
2. In a bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp nutmeg, and 1/4 tsp cinnamon.
3. In another bowl, beat the egg, then stir in 3/4 cup eggnog, 2 tbsp melted butter, and 1 tsp vanilla. Pour wet ingredients into dry, mixing just until combined.
4. Spoon batter into the donut pan, filling each cavity 2/3 full. Bake for 12–14 minutes until springs back when touched. Cool in pan 5 minutes, then transfer to a rack.
5. For the glaze, whisk 1 cup powdered sugar and 2 tbsp eggnog until smooth. Dip cooled donuts halfway, letting excess drip off. Sprinkle with extra nutmeg if desired.

The secret here? Real eggnog in both the batter and glaze doubles the rich, custardy flavor. Tip: For extra flair, add a pinch of rum extract to the glaze!

Eggnog Mousse

This dreamy, spiced mousse captures all the cozy flavors of holiday eggnog in a light-as-air dessert—no baking required!

Ingredients:

• 1 1/2 cups heavy cream, chilled
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 cup store-bought or homemade eggnog (chilled)
• 1 tbsp rum (optional)
• Whipped cream and extra nutmeg, for garnish

Instructions:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high until stiff peaks form, about 3–4 minutes.
2. Gently fold in the nutmeg, cinnamon, cloves, eggnog, and rum (if using) with a spatula until just combined—be careful not to overmix.
3. Divide the mousse among 4 serving glasses or ramekins. Cover and chill for at least 2 hours (or up to overnight) to set.
4. Top with a dollop of whipped cream and a sprinkle of nutmeg before serving.

The magic here? Folding eggnog into whipped cream creates a silky texture that’s rich but never heavy—perfect for ending a festive meal.

Tip: For a non-alcoholic version, swap the rum with 1/2 tsp rum extract or skip it entirely.

Conclusion

With 20 luscious eggnog recipes, this roundup has something for every holiday gathering—whether you love classic flavors or creative twists. We hope you find a new favorite to savor this season! Don’t forget to leave a comment telling us which recipe you tried, and share the love by pinning this article for fellow eggnog enthusiasts. Happy sipping!