8 Ridiculously Delicious Eggnog Recipes

Eggnog is like fruitcake: either you love it or loathe it. I happen to be an eggnog freak (or perhaps aficionado is the more refined way to phrase it). What’s not to love about gooey-boozy cream with spices!? In honor of the holiday, here are some traditional eggnog recipes mixed in with a few creative renditions (think tequila eggnog or dairy-free eggnog) from around the U.S.

Zabaglione – by Holly Reid at 312 Chicago, Chicago, IL

1.5 oz Fantasia Punch Amari

.75 oz Cardamaro

.25 oz Barolo Chinato

.5 oz Belle Meade Bourbon

.25 oz Demerara Syrup

1 Whole Egg

Dry shake egg, then shake with all ingredients, strain & serve in rocks glass. Garnish with fresh grated nutmeg. Zabaglione is an Italian dessert and sometimes beverage that’s made with egg yolks, sugar and sweet wine. The Amaro used below are wine-based, sweet and smooth; not bitter and herbaceous. Together they mimic the spice flavors found in eggnog, including allspice, nutmeg and cinnamon. To counter the effect of using cream, a whole egg is added to give the cocktailbody and thickness.

Cardamom Sour – Bartender Sheri Kelly, Tulio, Seattle

1 oz 10 Cane Rum

¼ oz Cardamaro

1/8 oz Meletti Anisette

1 lemon squeezed

A dash simple syrup

Shake/strain in martini glass, garnish with shaved nutmeg.

Chef-Nog Punch – Chef Harper McClure, BRABO, Alexandria, Virginia

12 Eggs separated

4 qts. 1/2 and 1/2

2 cups sugar

1 quart Old Grandad Bourbon

1 pint Myer’s Rum

1 pint Courvoisier

To Taste: Cinnamon, Mace, Nutmeg

Combine egg yolks and sugar in a chilled mixing bowl of a Kitchenaid; whip at high speed until quadrupled in volume; reduce speed to medium and slowly begin drizzling the alcohol into the mixer (too quickly and the yolks will scramble). Once alcohol is combined, add the half and half and mix until blended. In a separate, cleaned and chilled mixer bowl, whip egg whites to soft peaks (too stiff and they won’t blend with the nog); gently fold the whipped whites into the milk mixture. Season to taste with cinnamon and mace; serve in a pewter cup (or a mason jar) and top with grated nutmeg.

St. Nick’s Fix – by bartender Chris Burmeister, Outpost, Santa Barbara, CA

1.5 oz. Woodford Reserve Bourbon

1 oz. Buttered Pecan Syrup

0.5 oz. Heavy Cream

1 Barspoon St. Elizabeth’s All Spice Dram

Egg White

Dry shake until all ingredients emulsified. Add ice and shake again till cold and properly diluted. Double strain into a 6 oz. coupe and garnish with ground cinnamon swirled atop. Serve a pecan cookie alongside and enjoy.

SIX15 Nog – F&B Director John Keiser, SIX15 Room, Minneapolis

1 oz Christian Brothers VSOP Brandy

1 ½ oz Appleton Jamaican Rum

2 Egg Yolks

½ cup Heavy Cream

1 teaspoon Vanilla

dash Cinnamon

dash Nutmeg

3 drops Angostura Bitters

Heat up your cream almost to a boil and slowly add your cream to the egg yolks whisking vigorously. Place the mixture over very low heat and it will start to thicken. Add in the rest of your ingredients, mix and pour into a mug. Top with 3 drops of the Angostura Bitters. This can also be served cold. Do the same procedure and chill.