Why We Drink Eggnog at the Holidays—and All the Many Ways to Enjoy It (2024)

Sinfully rich or warm enough to take the chill out of the air, some drinks, like Irish coffee, hot buttered rum, white Russians, and, of course, hot chocolate, are made for wintry nights—in fact, they seem to taste better when sipped by a roaring fireplace while the wind howls and snow pelts the windows. Another comfort drink that belongs in the cold weather lineup is eggnog, though its timeline is typically truncated to the yuletide holidays, ushered in during December, and put to bed after New Year's Day. Love it or not, it's as emblematic of the season as gingerbread and candy canes.So, what is eggnog? Is it always a boozy affair—and do all recipes include eggs? We spoke to two experts who helped shed light on this decadent throwback.

What Is Eggnog?

A holiday indulgence, eggnog's ingredients are reminiscent of custard, with a kick. It's a thick, luscious beverage made with milk and/or cream, sugar, and yes, eggs (which lend the mixture a rich texture), and topped with warming spices like cinnamon or nutmeg. Eggnog has become a quintessential seasonal treat, enjoyed at holiday parties, oftentimes as a dessert co*cktail.

Spirits Abound

Alcohol is optional, but for many eggnog lovers, it just isn't as festive without a wallop of rum, brandy, Cognac, or whiskey. Your choice may hinge on personal taste, family tradition, or regional preferences. "I almost always make my eggnog with at least two spirits, such as bourbon and Cognac,” says John deBary, author of Drink What You Want and Saved by the Bellini. Why add more than one liquor to the elixir? “I love the added complexity and the eggs are a great base to hold all the competing flavors from the spirits," he says.

Bill Brillinger, the head sommelier and lead bar manager at The Betty, Willow Bar, and St. Julep in Kimpton Sylvan Hotel, in Atlanta, goes a bit off-script with his spirits. "I make my eggnog with Poire Williams, which is a pear brandy, and Velvet Falernum (a spiced rum liqueur from Barbados) as the base of my co*cktail, followed up with eggs, and my secret ingredient: sweetened condensed milk," he says.

Brillinger's choice of garnish, however, is by the book. "I'm a traditionalist in a sense," he says. "I think nutmeg is the perfect spice for it—it's a classic for a reason."

Eggnog Origins

While its exact provenance is unknown, eggnog was likely first created by monks in early medieval Britain. Known as a "posset," this holiday drink featured milk, eggs, and figs, enlivened with ale, wine, sherry, or brandywine.

Why We Drink Eggnog During the Holidays

The milky potion became a yuletide tradition, with splurge items like cream and alcohol thought to bring prosperity for the new year. Once across the pond, it was christened eggnog, probably derived from "noggin," the Scottish or Gaelic word for cup, or "nog," an Old English word for a scintilla of alcohol, or "grog," a diluted rum drink imbibed by sailors. Rum-laced eggnog became the rage in colonial America. And during Christmastime, George Washington was said to serve guests sweet potent batches loaded with brandy, rye whiskey, rum, and sherry. Blimey.

Types of Eggnog

Some like to drink eggnog warm, which is how it was served in the olden days; others prefer it cold. Here are some other considerations.

With Raw Eggs

Traditional eggnog is made with raw eggs. If you're leaning old-school, note that the USDA does not recommend eating eggs that aren't cooked or are undercooked, due to the possibility of bacteria like Salmonella. (Pregnant people, older adults, or anyone with compromised health should avoid eating raw eggs.) Pasteurization reduces or eliminates bacteria—Brillinger uses pasteurized liquid eggs in his recipe. Don't rely on alcohol to kill bacteria. "With alcohol, the solution needs to be above 60 percent concentration. Most spirits are around 40 percent, and with dilution with other ingredients, the final drink can be well below that,” deBary explains. "I would not think of alcohol as a disinfectant in this situation.”

With Cooked Eggs

Cooked versions usually entail heating the egg yolks. Precautions still prevail. "In general the accepted temperature for food safety for eggs is about 160 degrees Fahrenheit, which can be tricky to reach without cooking the eggs solid,” says deBary. Any potential bacteria will be terminated at that temperature, and when done with care, the mixture becomes custard-like on the back of a spoon.

Non-Alcoholic Eggnog

While alcohol is part of eggnog's backstory, there's no rule against a virgin nog. Many recipes, like our peppermint eggnog, leave out liquor, while other eggnog recipes make it optional.

Vegan Eggnog

Dairy-free versions can be made with plant milks like oat milk and coconut milk with egg substitutes.

Eggnog Spin-Offs

What is eggnog when it parts ways with tradition?

As with many classic recipes, interpretations abound. The coquito is an eggless holiday drink from Puerto Rico that calls for coconut milk, condensed milk, and rum. The eggnog-like Tom and Jerry is made with butter and served hot, while the Mexican rompope only uses egg yolks, with add-ins like orange blossom water and pistachios.

Eggnog is also similar to the co*cktail category called "flips," frothy milk-free libations made with eggs, sugar, and alcohol.

Cacao lovers may fancy our spiced chocolate eggnog, while beer fans may like stout eggnog, where stout supplements the rum. In recipes like cooked custard eggnog and eggnog panne cotta, eggnog reaches solid ground.

How to Make Eggnog

Egg yolks are usually added to the dairy ingredients, with the egg whites whipped separately into a meringue.

Raw-Egg Eggnog

If you're making a raw-egg recipe, like Martha's classic eggnog, these are the basic steps:

• Beat yolks in a large bowl and slowly beat in sugar.
• Whisk in milk and cream.
• Mix in spirits and refrigerate for up to a day.
• Before serving, beat whites until stiff peaks form and fold half into eggnog, then top with the remaining half.

Cooked Eggnog

The eggs can be cooked in a few different ways. For instance, in our eggnog with rum and bourbon, the egg yolks are whisked with sugar, vanilla, and salt in a large bowl over simmering water. In our white Russian eggnog, egg yolks and sugar are cooked with hot milk in a saucepan.

Consistency Counts

Whichever iteration you stir up, the eggnog must be thick and rich. "There should be a nice amount of air incorporated into the mixture to give it some fluffiness," says deBary.

Serving Eggnog

Yes, you can make it before party time.

Advance Planning

Note that many recipes can be made prior to entertaining and stored in airtight containers. “I like to serve the eggnog as quickly as possible, so I usually make it the day of,” says deBary. But when planning ahead, he sometimes makes it a few days beforehand, which has its benefits.“It gives the flavors a chance to integrate and mellow,” he says.

Cups or Glasses

When it's kick-off time, think along party lines, serving eggnog in stemmed brandy snifters or coupe glasses. "This is a festive drink that we only get to enjoy once a year," says Brillinger. "I think your glassware should be just as festive and fun as the drink is!" If you're hosting a crowd, treat it like a punch. “I like to serve it out of a large bowl, and into tea cups," says deBary. "It feels classy."

Dessert, Please

Eggnog is decadent enough to be considered dessert on its own, especially if topped with whipped cream, but it's also delicious paired with chocolate cake, pecan pie, sugar cookies, and nearly any sweet treat you can think of. Don't nog it till you've tried it.