This Holiday Nog is our lighter, smoother take on classic eggnog — creamy, spiced and festive without feeling overly heavy. It blends milk, cream, egg yolks and warm holiday spices with optional bourbon or spiced rum. At winter parties we bartend, guests love it because it tastes nostalgic but is far easier to sip than traditional, ultra-thick nog.
You can serve this Holiday Nog as is, spike the whole batch, or keep the spirits on the side so everyone can choose. We make big batches for December events and keep them chilled in a dispenser with fresh nutmeg grated over the top for that unmistakable holiday aroma.
How to Make Holiday Nog
- Whisk the yolks and sugar. In a mixing bowl, whisk the egg yolks and sugar until the mixture lightens in color and looks slightly thick.
- Heat the milk and cream. In a saucepan, warm the milk, cream, nutmeg, cinnamon and salt over medium heat until steaming but not boiling.
- Temper and combine. Slowly ladle the warm milk mixture into the yolk mixture while whisking constantly. Then pour everything back into the saucepan.
- Cook until slightly thickened. Cook over medium-low heat, stirring constantly, until the nog reaches 160°F and lightly coats the back of a spoon. Do not let it boil.
- Finish and chill. Remove from heat, stir in vanilla and optional bourbon or rum. Transfer to a pitcher and chill for at least 4 hours.
- Serve. Pour into glasses and top with freshly grated nutmeg and a cinnamon stick.
Bartender notes
- For a lighter nog, replace half the heavy cream with more milk.
- For a richer nog, add an extra egg yolk or splash of sweetened condensed milk.
- Serve very cold — nog tastes best when well chilled.
- If serving at a party, keep the spirits on the side so everyone gets the version they prefer.
Holiday Nog Variations
- Dairy free holiday nog. Use coconut milk and oat milk, skip the egg and thicken with a tablespoon of cornstarch.
- Spiced rum nog. Add aged or spiced rum for a warm, cozy finish.
- Bourbon vanilla nog. Add a splash of vanilla bean syrup along with bourbon.
- Gingerbread nog. Add 1 tablespoon gingerbread syrup and garnish with a tiny gingerbread cookie.
Serving Suggestions
Holiday Nog pairs perfectly with gingerbread cookies, sugar cookies, snickerdoodles, pumpkin bars or cheesecake bites. At events, we often set up a “Nog Garnish Bar” with nutmeg, cinnamon sticks and mini cookies.
For more Christmas drink ideas, visit our full Christmas cocktails guide or browse our cocktails archive.
Make Ahead & Storage
- Holiday nog tastes best after chilling at least 4 hours.
- It will keep 2–3 days in the refrigerator.
- If it thickens after chilling, whisk in a splash of milk before serving.
- Always store covered and refrigerated.
Nutrition Information
Approximate per serving, without alcohol.
- Calories: 260
- Carbohydrates: 24 g
- Sugar: 22 g
- Fat: 14 g
- Protein: 7 g
More Christmas Drinks
Not sure how much alcohol to buy for your holiday gathering? Use our Alcohol Calculator. If you’d like us to bartend your event, visit our booking page.
Holiday Nog FAQs
What is the difference between eggnog and holiday nog?
Eggnog has strict requirements for egg and butterfat content, making it richer and thicker. “Holiday Nog” is a flexible term used for nog-style drinks that may be lighter, dairy free, lower fat or egg free. Many store bought “nogs” use the term because they don’t meet traditional eggnog standards.
What is Holiday Nog made of?
Holiday Nog can be made with milk, cream, sugar, eggs, vanilla and nutmeg. Some commercial versions use stabilizers or are made without eggs to keep costs down or meet dietary needs.
Is there normally alcohol in eggnog?
Traditional nog can be made with or without alcohol. Common spirits include bourbon, rum and brandy. Store bought nog is almost always non alcoholic.
Why does my stomach hurt after drinking eggnog?
Eggnog is rich, high in fat and dairy heavy, which can upset sensitive stomachs. Using a lighter Holiday Nog, serving it very cold or opting for dairy free versions can help.
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