Eggnog with Baileys is a creamy, smooth holiday treat that combines the classic warm spices of traditional eggnog with a splash of rich, velvety Baileys Irish Cream. It’s the perfect blend of nutmeg, cinnamon, and a gentle hint of vanilla that wraps around the comforting creaminess and a little kick of whiskey flavor.
I love making this festive drink because it feels like a special celebration in every sip, and it’s so easy to customize—whether you want it a little boozier or just a touch of sweetness. Adding Baileys makes the eggnog feel extra indulgent without being overpowering, and I always make sure to sprinkle a little extra nutmeg on top for that cozy touch.
My favorite way to enjoy this eggnog is by the fire on a chilly evening, surrounded by friends or family. It’s the kind of drink that brings everyone together and sparks lots of laughs and warm moments. If you want to take it up a notch, try serving it in a festive glass with a cinnamon stick to stir—you can’t go wrong with that classic holiday vibe!
Key Ingredients & Substitutions
Milk & Heavy Cream: Whole milk and heavy cream give this eggnog its creamy, rich texture. If you want it lighter, try using 2% milk and half-and-half instead—still tasty but less heavy.
Eggs: Fresh eggs are key for that classic eggnog flavor and thickness. If you’re worried about raw eggs, use pasteurized eggs or buy pasteurized egg products for safety.
Baileys Irish Cream: Baileys brings a lovely smooth, boozy flavor with hints of vanilla and chocolate. You can swap it for other cream liqueurs like Amarula or Kahlua for a different twist.
Spices: Ground cinnamon and nutmeg add warmth and spice. Freshly grated nutmeg from the whole seed really amps up the flavor. You could also experiment with a pinch of ground clove or allspice.
How Can I Avoid Curdled Eggs in Warm Eggnog?
Tempering the eggs is the trick to a smooth, creamy eggnog without scrambled bits:
- Whisk the eggs and sugar until smooth before adding any liquid.
- Heat milk and cream gently—don’t let it boil.
- Slowly pour a little warm milk mixture into the eggs while whisking constantly to warm the eggs gradually.
- Then pour the egg mixture back into the saucepan and cook over low heat.
- Stir constantly and remove from heat as soon as it thickens slightly and coats the spoon to avoid cooking the eggs too much.
This gentle process keeps the eggnog silky and delicious every time!
Equipment You’ll Need
- Medium saucepan – I recommend this because it helps you warm the milk mixture evenly without burning.
- Whisk – a good whisk ensures you blend everything smoothly, especially when tempering the eggs.
- Measuring cups and spoons – precise measurements make sure your eggnog is just right.
- Heatproof mugs or glasses – perfect for serving warm, cozy drinks.
- Fine strainer (optional) – helps catch any cooked egg bits for extra smooth eggnog.
Flavor Variations & Add-Ins
- Swap Baileys for other cream liqueurs like Kahlua or Amarula to change up the flavor profile.
- Add a splash of bourbon or rum for a stronger, more traditional kick.
- Mix in some peppermint extract and crushed peppermint candies for a festive mint twist.
- Stir in a little vanilla bean paste or a dash of almond extract for extra depth of flavor.
Eggnog with Baileys
Ingredients You’ll Need:
Main Ingredients:
- 1 cup milk (whole milk preferred)
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, plus extra for garnish
- 1/2 cup Baileys Irish Cream
- Whipped cream, for topping
- Cinnamon stick, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. There’s no chill time, so you can enjoy your warm, delicious eggnog right away.
Step-by-Step Instructions:
1. Whisk Eggs and Sugar:
In a medium bowl, whisk together the eggs and sugar until the mixture is smooth and slightly pale.
2. Warm the Milk Mixture:
In a saucepan over medium heat, combine the milk, heavy cream, ground cinnamon, and nutmeg. Warm the mixture until it is hot but not boiling, stirring occasionally.
3. Temper the Eggs:
Slowly pour the warm milk mixture into the egg mixture, whisking continuously. This step gently warms the eggs to prevent curdling.
4. Cook the Eggnog Base:
Return the combined mixture to the saucepan. Heat it gently over low heat, stirring constantly until it thickens slightly and coats the back of a spoon—avoid boiling at this stage.
5. Add Flavorings and Baileys:
Remove the saucepan from heat. Stir in the vanilla extract and Baileys Irish Cream for that rich, creamy flavor.
6. Serve and Garnish:
Pour the eggnog into mugs or heatproof glasses. Top each serving with a generous swirl of whipped cream. Sprinkle some extra ground nutmeg on top, and if you’d like, add a cinnamon stick for a cozy touch.
7. Enjoy:
Serve your warm eggnog right away and enjoy the creamy, spiced, festive treat!
Can I Use Pasteurized Eggs for This Eggnog?
Yes! Using pasteurized eggs is a great way to enjoy this recipe safely, especially if you’re concerned about raw eggs. They work just the same and keep the eggnog creamy.
How Can I Make This Eggnog Non-Alcoholic?
Simply omit the Baileys Irish Cream and add a splash of vanilla extract or some extra cinnamon and nutmeg for flavor. You can also use a non-alcoholic Irish cream syrup if you want that taste without the alcohol.
Can I Prepare Eggnog Ahead of Time?
Absolutely! Make it up to step 5, then cool and refrigerate for up to 2 days. Reheat gently on the stove over low heat before serving, then add whipped cream and garnish as usual.
What’s the Best Way to Store Leftover Eggnog?
Keep leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before reheating to restore the creamy texture.