How To Make Eggnog: Recipes For Traditional, Vegan, Chocolate, International And Healthier Versions

Whether you love it or hate it, eggnog might just be a necessary staple of your holiday plans.

This classic drink doesn’t have to only be made one way though, with several different versions and recipes that could appeal to even the pickiest holiday reveler. Whether you’re part of a small socially-distanced celebration this year or you’re flying solo, check out these six recipes for the perfect eggnog that will keep you feeling some of the spirit.

Chocolate Eggnog (via Taste of Home)

What You Need:

• 6 large eggs
• 2/3 cup sugar
• 4 cups 2% chocolate milk, divided
• 3 cups chocolate ice cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 1 cup heavy whipping cream
• Optional toppings: whipped cream, ground nutmeg and/or chocolate curls

How to Make: In a small heavy saucepan, whisk eggs and sugar until blended, then stir in two cups of chocolate milk. Cook and stir over medium heat 12-15 minutes or until the mixture is just thick enough to coat a spoon. Do not allow to boil. Immediately transfer to a large bowl. Stir in ice cream, vanilla and nutmeg, then stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form, then stir into the eggnog mixture. Transfer to a pitcher and refrigerate, covered, until cold. Stir before serving.

Coquito (Puerto Rican Eggnog)

What You Need:

• 2 cups lite unsweetened coconut milk
• 1 14 oz. Can sweetened condensed milk
• 1 12 oz. Can evaporated milk
• 1 cup whole milk
• 1 large cinnamon stick
• 1/3 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1 cup Smirnoff Vanilla
• ¼ cup CÎROC VS Brandy

How to Make: Combine the coconut milk, condensed milk, evaporated milk, whole milk, cinnamon stick and nutmeg in a blender and blend for 30 seconds. Strain the mixture through a fine mesh strainer into a large pitcher, then whisk in the Smirnoff and Brandy. Chill in the refrigerator for at least two hours, until cold. Serve over ice and garnish with fresh nutmeg or a sprinkle of ground cinnamon.

Healthy Eggnog (via Snack Girl)

What You Need:

• 3 eggs
• 2 tablespoons sugar
• ½ teaspoon vanilla
• 3 cups lowfat milk
• ½ cup rum (optional)
• Nutmeg for dusting

How to Make: Separate the eggs and beat the yolks with the sugar. Stir in vanilla, milk and rum. Beat the egg whites and fold them into the milk mixture. Pour eggnog into a small glass and top with nutmeg.

Horchata (Mexican Rice Drink Eggnog)

What You Need:

• 5 cups unsweetened rice milk
• 1 ½ cups unsweetened almond milk
• 1 Mexican cinnamon stick
• 6 tablespoons condensed milk
• 1 ½ cups Smirnoff Vanilla

How to Make: Combine all the ingredients in a blender and blend for 30 seconds. Strain the mixture through a fine mesh sieve into a pitcher then transfer to the refrigerator to chill for at least 2 hours. Serve over ice and garnish with a sprinkle of ground cinnamon and a cinnamon stick.

Traditional Eggnog (via Simply Recipes)

What You Need:

• 6 egg yolks
• ¾ cup sugar
• 2 cups milk
• 2 whole cloves
• Pinch of cinnamon
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 1 ½ teaspoons vanilla extract
• 2 tablespoons each of bourbon and run
• 4 egg whites (optional)

How to Make: In a large bowl, beat egg yolks until they become lighter in color, then slowly add sugar, beating after each addition. Beat at high speed until fluffy. Combine the milk, cloves and cinnamon in a thick-bottomed saucepan, then slowly heat on medium heat until the mixture is steamy hot, but not boiling. Temper the eggs by slowly adding half of the hot milk mixture, whisking constantly as you add. Pour the mixture back into the pan. Cook on medium heat, stirring constantly until the mixture thickens slightly and coats the back of the spoon. Remove from heat and stir in the cream, then strain and chill. Let cool for one hour, then stir in vanilla extract, nutmeg, bourbon and rum. Chill before serving.

Vegan Eggnog (via Loving It Vegan)

What You Need:

• 3 cups coconut milk
• 1 cup coconut cream
• ½ cup raw cashews
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup bourbon

How to Make: Add all the ingredients except the bourbon to the blender and blend until completely smooth. Pour into a saucepan and gently heat, whisking constantly until it just reaches a simmer. Remove from heat and add in bourbon. Blend with an immersion blender directly in the pot to remove any lumps that have formed. Place into a jug and place into the fridge to chill for a few hours until completely cold. Stir before serving and top with a sprinkle of cinnamon and/or nutmeg.