Eggnog with Baileys is a creamy, festive drink that brings a special kind of joy to any holiday gathering. The rich, smooth flavors of traditional eggnog get a delicious twist when mixed with the sweet, creamy touch of Baileys Irish Cream. It’s a cozy treat that feels like a warm hug in a glass, perfect for chilly evenings or celebratory toasts.
I love making this whenever friends come over because it’s so easy to whip up, but it always feels fancy and a little indulgent. Adding Baileys gives the classic eggnog a lovely, velvety flavor that everyone seems to enjoy. Sometimes, I sprinkle just a bit of nutmeg or cinnamon on top for extra warmth, which really makes it smell wonderful.
My favorite way to enjoy this is snuggled up with a good movie or chatting by the fire. It’s one of those drinks that instantly makes the season feel cozier and more fun. Whether you’re serving it at a big party or just sipping it quietly at home, eggnog with Baileys is a simple, delightful way to celebrate.
Key Ingredients & Substitutions
Eggs: Eggs give this eggnog its creamy texture and richness. If you’re worried about raw eggs, tempering and cooking the mixture helps reduce risk. For a safer option, use pasteurized eggs or egg substitutes.
Milk & Heavy Cream: Whole milk and cream make the drink smooth and velvety. You can swap milk for almond, oat, or coconut milk for a dairy-free version, though the texture will change slightly.
Baileys Irish Cream: Baileys is the star here, adding sweetness and a creamy layer of flavor. You can substitute with other cream liqueurs like Amarula or Kahlua for a different twist.
Bourbon (Optional): Bourbon adds a warm kick but can be left out if you want a milder drink or prefer less alcohol. Adjust Baileys amount if skipping bourbon to keep the rich flavor.
Nutmeg & Vanilla: Nutmeg adds that classic holiday spice note, and vanilla enhances the overall flavor. Freshly grated nutmeg is best but pre-ground works fine. If you don’t have vanilla extract, a splash of vanilla bean paste or a little cinnamon can help.
How Do You Safely Thicken and Temper the Egg Mixture?
Tempering eggs and gently thickening the eggnog is key to get a silky, safe drink. This step can be tricky but following it closely helps a lot.
- Whisk eggs and sugar until smooth.
- Warm milk and cream gently; don’t boil.
- Slowly add some warm milk to eggs while whisking constantly – this tempers the eggs so they don’t scramble.
- Pour egg mixture back into the saucepan.
- Cook on medium-low heat, stirring constantly until the mix slightly thickens and reaches 160°F (70°C). Use a thermometer if you have one.
- Remove from heat quickly to stop cooking and cool a bit before adding Baileys and other flavors.
This gentle cooking makes the eggnog safer to drink and gives it that perfect creamy texture. Patience is key here!
Equipment You’ll Need
- Medium saucepan – I recommend it because it heats the milk mixture evenly and helps you control the temperature.
- Whisk – it’s great for smoothly combining eggs and sugar without lumps.
- Measuring cups and spoons – to measure everything accurately, especially liquids and spices.
- Thermometer – helpful if you want to monitor the temperature while cooking the egg mixture.
- Large mixing bowl – for whipping up the eggs and sugar before combining.
- Serving glasses – nice to have pretty glasses or mugs to serve your eggnog.
- Optional: fine strainer – to strain the eggnog if you want it extra smooth.
Flavor Variations & Add-Ins
- Chocolate Eggnog: Add a tablespoon of cocoa powder or chocolate syrup to make it richer and more decadent.
- Spiced Twist: Mix in cinnamon, cloves, or allspice for extra warmth—perfect for holiday vibes.
- Vegan Version: Use coconut milk or almond milk, and a plant-based cream, plus vegan-friendly liqueur options.
- Extra Kick: Swap bourbon for spiced rum or whiskey for a different flavor profile.
How to Make Eggnog with Baileys
Ingredients You’ll Need:
- 4 large eggs
- 1/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup Baileys Irish Cream
- 1/2 cup bourbon (optional, can reduce or omit)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- Whipped cream for topping
- Cinnamon sticks for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prepare, plus a chilling time of at least 2 hours to let the flavors meld and the eggnog get nice and cold. This way, it tastes best and is refreshing when served.
Step-by-Step Instructions:
1. Whisking Eggs and Sugar:
Start by cracking the eggs into a medium bowl and whisk them until smooth. Gradually add the sugar while whisking continuously. This helps the sugar dissolve and the eggs thicken just a bit, creating a creamy base.
2. Heating the Milk and Cream:
Pour the milk and heavy cream into a saucepan. Warm this mixture over medium heat until it’s hot but not boiling—keep an eye on it to avoid scalding.
3. Tempering the Eggs:
Slowly whisk about half of the hot milk mixture into the eggs, adding it little by little while whisking constantly. This step warms the eggs gently, so they don’t scramble when added back to the heat. Then, pour the egg-milk mixture back into the saucepan.
4. Cooking the Eggnog:
Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, cooking until the mixture thickens slightly and reaches approximately 160°F (70°C). Be careful not to let it boil—this helps make the eggnog safe to drink and silky smooth.
5. Adding Baileys and Flavorings:
Remove the saucepan from heat and let the mixture cool for a few minutes. Then stir in the Baileys Irish Cream, bourbon if using, vanilla extract, and ground nutmeg. Mix well to combine all the delicious flavors.
6. Chilling:
Pour the eggnog into a clean container, cover it, and refrigerate for at least 2 hours so it can chill and the flavors have time to blend beautifully.
7. Serving:
Before serving, give the eggnog a good stir. Pour it into glasses and top with a generous swirl of whipped cream. Sprinkle a little extra nutmeg on top for that classic holiday touch. If you like, add a cinnamon stick for garnish and extra aroma. Serve chilled and enjoy!
Can I Make This Eggnog Ahead of Time?
Yes! This eggnog tastes even better after it chills for a few hours or overnight. Just store it covered in the fridge and stir before serving.
Can I Use Frozen or Pasteurized Eggs?
Absolutely, pasteurized eggs are a safer choice if you’re concerned about raw eggs. Thaw frozen eggs fully in the fridge before using, and whisk well.
How Should I Store Leftover Eggnog?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again.
Can I Skip the Bourbon?
Yes! You can omit bourbon if you prefer a milder flavor. You might want to add a little more Baileys or vanilla to keep the richness.