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Festive Holiday Homemade Eggnog

There is nothing like homemade eggnog. And spiked? Whole new level. This egg nog is rich but not too rich. Sweet but not too sweet. You’re welcome to add more maple syrup to taste if you prefer.
Servings: 5 cups


  • 4 eggs farm fresh, separated
  • 127 g 1/3 cup + 2 tablespoons pure maple syrup
  • 16 oz whole milk organic
  • 12 oz heavy cream organic
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • Fresh grated nutmeg optional


    -Per 1 cup egg nog:

    • 1 ½ oz. whiskey
    • ½ oz. Cointreau
    • 4 drops orange bitters optional
    • 6 drops cardamom bitters optional


    • In mixer on high speed, beat egg yolks and maple syrup until mixture is very pale, creamy and thick, about 3 - 4 minutes.
    • Empty the egg yolk mixture into a blender, and add the milk, cream, vanilla and spices.
    • Cover and blend at medium speed for 30 seconds.
    • Using mixer again on high speed, beat egg whites in a medium bowl until soft peaks form.
    • Gently fold into eggnog base.
    • Add spirits and bitters if desired. Garnish with fresh grated nutmeg.
    • Can be served immediately or chilled. Enjoy within 2-4 days.