This easy eggnog is made with melted ice cream, bourbon, dark rum, cinnamon, and nutmeg. The ice cream makes it rich and easy to toss together. A Christmas cocktail classic.
It’s just not Christmas without eggnog. But not any old eggnog. This eggnog. It brilliantly uses melted ice cream rather than making you suffer through the hassle of making your own custard. And this shortcut actually improves upon the classic. “All the richness of eggnog, none of the heaviness,” is how one of our testers expressed what this easy eggnog recipe delivers. Alleluia to that. And Alleluia to the fact that the recipe lets you whip up a small batch with ease to satisfy your random Tuesday night eggnog craving yet it’s incredibly simple math to multiply it when you need a large batch to satiate a crowd. Originally published December 3, 2014.–Renee Schettler Rossi
- Quick Glance
- Quick Glance
- 5 M
- 5 M
- Serves 2
Special Equipment: Cocktail shaker; coupe or martini or old-fashioned glasses (optional)
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Recipe Testers Reviews
To me, this easy eggnog has the richness of eggnog without the heaviness. While I'm a lover of good eggnog, sometimes it can be just a little too much. I sometimes feel that I want just one more, then I regret it.
I used a very high-quality vanilla ice cream made with whole vanilla bean. I also made sure when making this eggnog to use both high-quality bourbon and rum. The total ice cream was just a little over 1/2 cup. I also used freshly grated nutmeg. I think next time I make this, I'll start with a little less ground cinnamon and increase as needed. Can't wait to try this easy eggnog with Irish whiskey or Irish Mist for St. Patrick's Day. I certainly won't keep this recipe just for the holiday season as it's nice for any wintertime festivities.
Eggnog is a must during the holiday season. Some years I make it from scratch and others I buy it. I have a good friend who makes her milk punch with ice cream like in this easy eggnog, but I've never thought to do that with eggnog. It sure is easier than the time-consuming traditional method, which basically involves making a custard base.
With high-quality vanilla ice cream, the custard base is already made for you! Plus, the creaminess that the ice cream imparts is out of this world. I like the use of both rum and bourbon here—they complement each other well and pair nicely with the warm spices. Yes, like the recipe instructed, I did use a strainer to pour the cocktails into their chilled glasses; it was the easiest way in my mind to serve these delicious after-dinner drinks.
Who knows? This eggnog was so good, I might not be able to wait for the holidays to get here to make it again!