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–+ servings

Vanilla Bean Eggnog Cocktail

Vanilla Bean Eggnog Cocktail Recipe
Classic creamy eggnog gets a boost of real vanilla, warming spices, and a splash of rum for the ultimate festive sipper. Cozy, rich, and perfect for winter gatherings!
John
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Serving Size 2 cocktails

Equipment

  • Mixing bowl
  • Whisk
  • Small saucepan
  • Fine-mesh strainer
  • Measuring cups and spoons
  • Pitcher or large jar
  • Grater
  • Serving glasses
  • Spoon
  • Knife

Ingredients

  • 2 cups store-bought or homemade eggnog
  • 0.5 cup heavy cream
  • 2 egg yolks beaten
  • 2 tbsp sugar
  • 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
  • 1 tsp pure vanilla extract
  • 0.25 tsp fresh grated nutmeg plus more for garnish
  • 0.25 tsp ground cinnamon
  • 3 oz dark or spiced rum
  • whipped cream for topping
  • cinnamon stick for garnish

Instructions

  • Add egg yolks and sugar to a mixing bowl. Whisk until smooth and pale.
  • Pour eggnog and heavy cream into a small saucepan. Heat over medium-low, stirring often, until warm (not boiling).
  • Slowly pour some warm eggnog into the beaten yolks, whisking to temper. Pour mixture back into the saucepan. Cook on low, stirring, for 2-4 minutes until thickened slightly.
  • Remove from heat. Stir in vanilla bean paste, extract, nutmeg, cinnamon, and rum (if using). Strain into a pitcher.
  • Chill for at least 30 minutes. Pour into glasses, top with whipped cream, nutmeg, and a cinnamon stick.

Notes

Use both vanilla bean and extract for maximum flavor. Fresh nutmeg makes a big difference. Skip the rum for a mocktail or boost the vanilla. Eggnog base keeps in the fridge—just stir before pouring. For richer texture, chill overnight.