Eggnog with Baileys is a deliciously creamy drink that combines the rich, classic flavors of traditional eggnog with a smooth splash of Baileys Irish Cream. It’s thick, sweet, and has just the right amount of holiday cheer in every sip. You get that warm, vanilla-spiced combo that instantly feels like a cozy celebration.
I love making this drink when friends come over because it’s always a crowd-pleaser. I usually shake it up with some ice to give it a little chill and a frothy finish, which makes it feel special and refreshing at the same time. Adding Baileys gives it a creamy twist that feels indulgent but still really easy to enjoy.
For me, eggnog with Baileys is the perfect way to kick off a festive evening. I like to serve it in fun glasses with a sprinkle of cinnamon or nutmeg on top—that little touch makes it feel extra cozy. It’s one of those simple treats that turns any gathering into something a bit more magical and memorable, especially in the colder months.
Key Ingredients & Substitutions
Eggs: Fresh eggs are key here. Separating yolks and whites helps create a creamy base and a light, fluffy texture when you fold in whipped whites. If you’re worried about raw eggs, look for pasteurized ones or skip beating the whites and use a store-bought eggnog instead.
Heavy cream and milk: These give your eggnog its rich and smooth mouthfeel. You can swap heavy cream for half-and-half to cut calories or use almond or oat milk if you prefer dairy-free, though the richness will be lighter.
Baileys Irish Cream: This adds sweetness and a smooth, boozy flavor. If you don’t have Baileys, you can use any cream liqueur like Amarula or Kahlua, or just add rum or bourbon for a classic touch.
Spices (cinnamon and nutmeg): Freshly grated nutmeg really brightens the flavor. Ground cinnamon is easy to find and works well, but whole cinnamon sticks can infuse the mix if you warm it gently before serving.
How Do You Fold in Egg Whites Without Losing Their Fluffy Texture?
Folding egg whites into the eggnog base is an important step to keep your drink light and airy rather than dense.
- Use a large bowl to have plenty of room when folding.
- Add about a third of the whipped whites to the eggnog mixture first and gently stir to lighten the base.
- Now add the rest of the whites and fold with a spatula using a gentle “lift and turn” motion from bottom to top.
- Take your time and stop folding as soon as no white streaks remain to avoid deflating the whites.
This technique creates both creaminess and a light texture, making the eggnog perfect for sipping.
Equipment You’ll Need
- Large mixing bowls – I find these useful for whisking yolks and whipping whites comfortably.
- Whisk or electric mixer – makes beating eggs and cream easier and faster.
- Measuring cups and spoons – for precise ingredient amounts.
- Fine mesh sieve (optional) – if you want an extra smooth eggnog, for straining any lumps or egg whites.
- Serving glasses – festive glasses or cups for a nice presentation.
- Grater – for fresh nutmeg to get the best flavor.
Flavor Variations & Add-Ins
- Use dark rum or bourbon instead of Baileys for a stronger alcohol flavor.
- Add a splash of vanilla or almond extract for extra depth.
- Include chopped dark chocolate or a drizzle of caramel for a decadent twist.
- Top with crushed cookies or ginger snaps for crunch and extra flavor.
How to Make Eggnog with Baileys
Ingredients You’ll Need:
- 4 large eggs, separated
- ⅓ cup granulated sugar, divided
- 1 cup whole milk
- 1 cup heavy cream, plus extra for whipping
- 1 cup Baileys Irish Cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon, plus more for garnish
- ¼ teaspoon freshly grated nutmeg, plus more for garnish
- Whipped cream, for topping
- Cinnamon sticks, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. No cooking needed! It’s quick to mix up and perfect for a last-minute festive treat. Serve right away for the best taste and texture.
Step-by-Step Instructions:
1. Whisk the Egg Yolks and Sugar:
Start by whisking the egg yolks and ¼ cup sugar in a large bowl until the mixture becomes smooth, creamy, and pale yellow. This helps make a rich base for your eggnog.
2. Add Milk, Cream, Baileys, and Spices:
Slowly mix in the milk, heavy cream, Baileys Irish Cream, vanilla extract, ground cinnamon, and grated nutmeg. Whisk everything together well until smooth and creamy.
3. Beat the Egg Whites:
In a separate bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gradually add the remaining sugar and keep beating until stiff peaks form — this gives the eggnog a light, fluffy texture.
4. Fold Egg Whites Into Eggnog:
Carefully fold the whipped egg whites into the eggnog mixture using a spatula. Be gentle and fold until everything is fully combined and smooth, keeping the light texture intact.
5. Serve and Garnish:
Pour your creamy eggnog into glasses. Top each with a generous dollop of whipped cream, then sprinkle a bit more cinnamon and nutmeg on top. Add a cinnamon stick if you like for a festive touch.
6. Enjoy Your Drink!
Serve immediately and sip your delicious, creamy Eggnog with Baileys. Perfect for cozy nights or holiday gatherings!
Can I Use Pasteurized Eggs for This Recipe?
Yes! Using pasteurized eggs is a great way to enjoy this recipe safely, especially since the eggs are raw. You can find them at most grocery stores or online. They work the same way as regular eggs in this eggnog.
How Can I Make This Eggnog Ahead of Time?
You can prepare the egg yolk mixture and the egg whites separately up to a day in advance. Store them covered in the fridge and fold the whites into the yolk mixture just before serving to keep the texture light and fresh.
Can I Substitute Baileys Irish Cream?
Absolutely! Feel free to use other cream liqueurs like Amarula or Kahlua, or swap for bourbon or dark rum if you prefer a different flavor profile or a less sweet drink.
How Do I Store Leftover Eggnog?
Store leftover eggnog in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving again. Avoid leaving it at room temperature for extended periods because of the raw eggs and dairy.
