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Christmas Eggnog: 6 homemade recipes

Make your own eggnog at home! Take inspiration from our homemade recipes.

Eggnog or eggnog is a sweet creamy alcoholic drink. The name is taken from the German Eircognac or eggnog.

Eggnog has been a popular drink since the Middle Ages. In France it was called lait de poule – chicken milk. Since the 18th century it has been very popular in North America. At that time, bourbon or Caribbean rum was added to eggnog.

How to prepare eggnog/cognac?

There are several ways of making it. It can be prepared from milk, cream or condensed milk, from egg yolks and from vodka, rum or brandy. It is flavoured to taste with sugar, vanilla, nutmeg or cinnamon. These ingredients are mixed and heated gently in a water bath so that the yolks do not curdle. Then dilute the liqueur according to how strong you want it to be, sweeten with sugar and whisk until smooth. It is also possible to use custard or gelatine.

Eggnog is usually drunk at parties and most often at Christmas. It is served chilled or can be used in cocktails or hot drinks (such as bombardino), as a topping for ice cream sundaes or as a filling for cognac tips. Every family has its favourite recipe.

A non-alcoholic version can also be made, or nutmeg can be added to eggnog, or for the lactose intolerant, it can be made with coconut or soy milk.


  • 4 egg yolks
  • 250 ml of milk
  • 250 ml whipping cream
  • 300 ml rum
  • 25 g semolina sugar
  • 1 can of sweetened condensed milk
  • 1 vanilla pod


  • Whisk the egg yolks with the sugar in a saucepan until foamy. Add the milk, cream, condensed milk and vanilla.
  • Bring the mixture to a boil, stirring with a whisk until it thickens and allow to cool.
  • Then add the rum, stir and pour the liqueur into the bottle. Store the liqueur in the fridge, it will last up to a month.

Eggless eggnog

According to one legend, eggnog originated in the Caribbean, where Dutch planters made eggless eggnog from fermented avocados. In Holland, avocados could not be grown, so they looked for a substitute. The egg yolk reminded them of avocados in colour and taste. In many countries, eggnog is prepared under different names and varies in density and the type of alcohol added. The thickest eggnog is made in the Netherlands.


  • 500 ml whole milk
  • 100 to 150 g semolina sugar
  • 1 packet of vanilla pudding
  • 1 packet of vanilla sugar
  • 250 to 300 ml rum


  • Whisk the custard powder and sugar in the cold milk and cook according to the instructions on the bag.
  • Let the pudding cool, stirring it occasionally to prevent it from forming a scab. If you make the eggnog with vodka or white rum, add a little turmeric to the custard to give it a yellow colour.
  • Use a little black salt (Kala namak) for flavouring – it has a high sulphur content and is used as a substitute for eggs because of its sulphurous smell.

Vegan liqueur

Vegan eggnog is prepared in the same way, only the milk for the custard is replaced with soy vanilla milk.

Domestic liqueur

Add rum to cold custard and vanilla sugar, stir, sweeten if necessary, pour through a fine sieve, pour into a bottle and refrigerate for a few days.

Avocado liqueur


  • 1 piece of ripe avocado
  • 125 ml sweet cream
  • 100 g icing sugar
  • 250 ml brandy
  • pinch of chilli


  • Peel the avocado, remove the pit and mash it with the sugar. Press through a sieve or mash.
  • Add the cream, brandy and a pinch of chilli. Shake the liqueur before serving and use quickly, as the liqueur will start to change colour over time.

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