Bailey’s Eggnog

Eggnog is a holiday tradition, but when you add Bailey’s Irish Cream, it becomes a decadent treat that’s perfect for festive gatherings or cozy nights by the fire. Combining the creamy richness of traditional eggnog with Bailey’s smooth, whiskey-infused flavor to make Bailey’s Eggnog, takes this holiday drink to the next level.
By understanding the basics, experimenting with flavors, and learning a few tricks, you can craft a rich, creamy, and perfectly spiced eggnog tailored to your tastes. Let’s dive into creating the ultimate eggnog!
Why Bailey’s Eggnog?
Bailey’s Irish Cream adds layers of flavor—think notes of chocolate, vanilla, and a hint of nuttiness. Its velvety texture blends seamlessly with eggnog’s creamy base, creating a perfectly balanced drink that’s indulgent without being overly sweet.

The Essentials of Eggnog
Eggnog is a blend of eggs, sugar, milk, cream, and spices. The proportions and methods vary, but the key is to balance these elements for a creamy texture and festive flavor. Here’s what you need to know:
- Eggs: Eggnog derives its name and richness from eggs. Use fresh, high-quality eggs for the best results. While raw eggs are traditional, pasteurized eggs can ensure safety without compromising taste.
- Dairy: The milk-to-cream ratio determines the drink’s creaminess. For a luscious eggnog, use heavy cream and whole milk. Adjust the ratios to suit your preference—more cream for a thicker consistency, more milk for a lighter sip.
- Sweetener: Granulated sugar is standard, but you can use alternatives like brown sugar for a caramel-like depth or maple syrup for a unique twist.
- Spices: Nutmeg is the signature spice, but cinnamon, and cloves can add complexity. Always grate nutmeg fresh for the most vibrant flavor.
- Alcohol (Optional): Eggnog’s boozy reputation comes from spirits like rum, bourbon, or brandy or other alcohol such as rum cream or baileys. However, it’s just as tasty alcohol-free.

Tips and Tricks for Perfect Eggnog
- Temper the Eggs for Safety: If you’re cooking your eggnog, temper the eggs to prevent scrambling. Whisk the eggs with sugar and slowly incorporate warm milk, then return to the stove to thicken the mixture gently.
- Chill for Flavor: Eggnog improves after a day in the fridge. This resting time allows the flavors to meld, resulting in a tastier drink.
- Use Fresh Ingredients: Fresh eggs, high-quality dairy, and whole spices make a noticeable difference. Pre-ground spices lose their potency quickly.
- Batch it Up: Eggnog is easy to scale up to make a large crowd. For a party, prepare a larger batch, and serve it in a punch bowl for a festive presentation.
- Adjust Sweetness Last: Tastes vary, so start with less sugar and adjust after chilling. Some alcohol also adds sweetness, so keep that in mind.
Creative Eggnog Variations
- Dairy-Free: Substitute dairy with plant-based options like almond milk, coconut milk, or oat milk. Coconut cream adds richness similar to heavy cream.
- Spiced Chai Eggnog: Infuse your milk with chai tea or add a dash of cardamom for a warm, spicy profile.
- Vanilla Bean Twist: Scrape the seeds of a vanilla bean into the mixture for an aromatic, gourmet touch.
- Chocolate Eggnog: Add cocoa powder or melted chocolate for a decadent chocolate version. Pair with a splash of coffee liqueur for extra flair.
- Coffee Eggnog: Mix in cooled espresso for a caffeinated twist. It’s perfect for brunch or as a post-dinner pick-me-up.
- Pumpkin Spice Eggnog: Blend in a spoonful of pumpkin purée and pumpkin spice for an autumnal take on this holiday classic.
- Nutty Flavors: Use almond extract or hazelnut liqueur for a nutty twist. These pair beautifully with warm spices.

Other Alcohol that can be used in Eggnog
Baileys was used in this recipe however, there are many varieties that can work just as well. Keep in mind that the choice of alcohol can change the flavor of the eggnog. Here are some great options and flavors profiles:
Rum: A classic choice, particularly dark or spiced rum, brings warmth and depth. It’s the quintessential eggnog pairing.
Bourbon: Adds a smoky, robust flavor that balances the drink’s sweetness.
Brandy: Smooth and slightly fruity, brandy offers elegance and a hint of holiday cheer.
Whiskey: A bolder choice, whiskey introduces a complex, malty flavor.
Amaretto: Sweet and almond-forward, amaretto lends a sophisticated nutty undertone.
Cognac: For a truly luxurious drink, splash in a bit of cognac. Its refined, fruity notes elevate the eggnog experience.
Mix It Up: Combine two spirits, such as rum and brandy, for a layered flavor profile. Start small and taste as you go to avoid overpowering the eggnog.

Storing and Making Ahead
Eggnog is a perfect make-ahead drink. Store it in a tightly sealed container in the refrigerator for up to three days if non-alcoholic, or up to a week if alcohol is included—it acts as a preservative. Shake or stir well before serving, as the mixture may separate slightly.
The beauty of eggnog lies in its versatility. By understanding the building blocks and techniques, you can craft an eggnog experience that’s uniquely yours. So, gather your ingredients, adjust to your heart’s content, and toast to the holiday season with a glass of this timeless festive drink.
Other Festive Drinks

Get the Recipe Bailey’s Eggnog
Ingredients
- 3 cups milk
- 1 cup heavy cream
- 1 tsp nutmeg
- 1/4 tsp cinnamon
- 4 egg yolks
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 cup Bailey's Irish Cream
Instructions
- Warm the Milk and Cream In a medium saucepan, combine the milk, heavy cream, nutmeg, and cinnamon. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
- Whisk the Yolks and Sugar In a heat safe bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy.
- Temper the Eggs Gradually add a ladle of the warm milk mixture to the egg yolks while whisking constantly to prevent curdling. Repeat with another ladle until the egg mixture is warm.
- Combine and Cook Slowly pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes), until it reaches 160 degrees. Do not let it boil.
- Add Vanilla and Bailey’s Remove the saucepan from heat and stir in the vanilla extract. Once it comes to room temperature, stir in Bailey's.