Breaking: Eggnog has seized the holiday spotlight again, and I am seeing it everywhere. Home cooks are whisking. Bartenders are pouring. Families are debating it at the table before the turkey even cools. The season’s coziest drink is back in the ring, and it is not pulling punches.
The Return of a Rich Classic
Eggnog never sneaks in. It arrives with cream, spice, and a thick wave of nostalgia. The drink’s roots go back to posset, a warm milk drink that crossed oceans and evolved with rum, bourbon, or brandy. In North America, eggnog became the winter party starter. It felt generous. It felt celebratory. It tasted like holiday permission.
This year, I am watching a full reset. Cooked bases are rising, thanks to safety minded cooks. Graters are back out for fresh nutmeg. Spirits are more thoughtful too, with people pairing nog to their bar, not the other way around. The result is richer, safer, and more personal.
A Reliable Homemade Eggnog, Safe and Silky
The best nog tastes like melted ice cream with a peppery nutmeg halo. You can get there two ways, cooked or with pasteurized eggs. Here is the base I am using today.
- Whisk 6 large eggs with 3 or 4 ounces sugar until pale and thick.
- Whisk in 2 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla, and a pinch of salt.
- Cook over low heat, stirring, until the mixture reaches 160 to 170 degrees and coats a spoon.
- Off the heat, stir in 1 teaspoon freshly grated nutmeg and 4 to 6 ounces bourbon, rum, or brandy, if you like.
- Chill until very cold. Serve with more nutmeg. For extra body, fold in softly whipped cream before pouring.
If you prefer no stove, use pasteurized shell eggs or a carton of pasteurized liquid eggs. Blend with the dairy, sugar, vanilla, and nutmeg until frothy, then chill hard.
Using raw eggs carries a risk. To reduce it, cook the base to at least 160 degrees, or use pasteurized eggs. Keep nog cold, and do not leave it out for hours.
Make eggnog a day ahead. The chill smooths the edges, and the spices bloom. The flavor goes from good to glowing.
Modern Spins, Same Cozy Spirit
This is not your granddad’s single lane nog. Today’s versions fit many tables without losing the cheer. I am tasting almond and oat milk nogs with maple, and they hold up well. Bartenders are building light, whipped versions with aquafaba for foam. Coffee bars are pouring half-size cups with espresso. And across many Latin kitchens, coquito, the coconut based cousin, is taking up rightful space next to the punch bowl.
- Spirit swaps, try aged rum, apple brandy, or split bourbon and sherry.
- Plant based, oat milk, coconut milk, or a mix, plus a spoon of cashew butter for body.
- Flavor boosts, cinnamon stick infusion, orange peel, or a little cold brew.
- Light and bright, top with seltzer for a holiday eggnog spritz.
The Cultural Split: Toast or Time to Retire?
Eggnog is polarizing, and I am hearing that at tastings this week. One camp calls it a hug in a glass. They want it thick, cold, and dusted with nutmeg. They remember a toast from a grandparent, and that memory has weight. The other camp grabs a hot toddy or sparkling wine and says the word heavy with a sigh. They worry about eggs. They want clean, crisp, easy drinks.
Bars are answering with choice, not scolding. I am seeing eggnog flights side by side with coquito and clarified milk punch. Some menus offer a small pour option, just three ounces, to keep things light. At home, hosts are building self serve boards with a pitcher of nog, a pot of spiced tea, and a bowl of citrus. No one feels forced. Everyone gets a holiday glass that fits.
A quiet shift is aging. Some cooks rest a cooked base for a week, refrigerated and sealed. The flavor deepens, the texture mellows, and the spice weaves in. It is careful work, but the payoff is real.
The Bottom Line
Eggnog is not going away. It is evolving in plain sight, and I am watching it move from dusty bottle to custom house pour. Cooked bases are common. Plant based options are right there, clinking beside classic mugs. The debate will roar, because strong drinks spark strong feelings. That is fine. The holidays can hold more than one ritual. Pour what you love, grate the nutmeg, and pass the ladle. Cheers. 🎄
