A boozy iced version of your favorite seasonal beverage, this Eggnog Daiquiri recipe is perfect for cozy nights at home and holiday parties alike. It’s rich, creamy, and loaded with festive flavors that you won’t be able to get enough of!
If you’re a lover of holiday-inspired cocktails, you’re going to drool over this Eggnog Daiquiri. This adult-friendly rendition is filled with all the classic eggnog flavors we know and love then spiked with spiced rum and transformed into the ultimate frozen drink.
Down in New Orleans, we love ourselves a good daiquiri. Therefore, it only made sense to develop a winter version of the iconic cocktail to enjoy when it’s too cold for a traditional fruity daiquiri! Trust me when I say that this eggnog recipe is a must-try.
Eggnog Daiquiris are made with eggs, sugar, cream, nutmeg, vanilla, and rum. All you have to do is prepare your eggnog, freeze it into slushy form, then blitz it with ice and drink up. This is the perfect drink to keep in mind for your next holiday party!
You’re going to need a few key ingredients to make this creamy holiday cocktail:
The base of any eggnog recipe is, of course, eggs. While most people use only the yolks and ditch the whites, you’re going to want to hang onto those whites to create the creamy foam that goes on top.
This is used both in the eggnog itself and the foamy topping. If preferred, you can swap it out for equal amounts of granulated sugar.
You’ll need both heavy cream and half and half for this cocktail recipe. Together, they form the rich and creamy consistency we’re aiming for.
Make sure to use a quality rum that you enjoy the taste of. You don’t need anything fancy. It just needs to taste good!
The secret weapon to any good eggnog, nutmeg takes it from basic to exceptional.
This adds subtle notes of vanilla, but more importantly, it enhances the flavors of the other delicious ingredients.
How to Make an Eggnog Daiquiri
To make this creamy holiday cocktail, follow these simple steps:
In a medium bowl, whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add ¾ cup sugar, salt, and 1 teaspoon nutmeg, then whip for 1 additional minute.
Heat a large pot over medium heat. Then, add half and half, cream and remaining nutmeg, and bring to a slight boil (about 3 minutes). Stir ¼ cup of warm liquid into the egg mixture.
Pour the mixture back into the pot and cook for 3 minutes on medium until the eggnog coats the back of a spoon. Stir in vanilla extract and ½ cup rum. Remove from heat and cool for 10 minutes.
Place eggnog in a freezer-safe bowl and place in the freezer for 3-4 hours, until a slushy forms.
In a large bowl, whip the egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar and 1 tablespoon spiced rum, then whip for 2 minutes.
In a blender, add 1 cup crushed ice, half the slushy eggnog mixture, and then blitz on high for 1 minute. Repeat.
Divide evenly amongst 4 glasses, then top with your foam and garnish with a sprinkle of nutmeg
Common One to One Substitutions:
Granulated Sugar = Raw Cane Sugar
Pasteurized Egg Yolks = Large Egg Yolks
Pasteurized Egg Whites = Large Egg Whites
Liquor of Choice = Spiced Rum
Eggnog Daiquiri Cooking Tips:
Ready for the best holiday cocktail you’ve ever had? Here are some of my top tips:
- Because eggnog is made with raw eggs, it’s essential to cook the drink before freezing and drinking. When the eggnog reaches an internal temperature of 160°F, it can be removed from the heat.
- For a virgin Eggnog Daiquiri, you can leave out the spiced rum and follow the rest of the instructions as listed.
- Serving a crowd? For a show-stopping cocktail, top your foam with a sprinkle of nutmeg and add a whole cinnamon stick for a stunning presentation.
- If you can’t get your hands on raw cane sugar, you can use granulated sugar or coconut sugar in its place.
Can you make ahead?
Freezer: Eggnog Daiquiri: Place eggnog is an airtight container for 7 days. Thaw on the counter until softened before serving.
Fridge: Eggnog: Eggnog can be made three days in advance.
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Frequently Asked Questions
These are some of the most common questions about this holiday cocktail recipe:
How do you store leftover eggnog?
You can store leftovers of this frozen spiked eggnog in the fridge for up to 3 days or in the freezer for up to 7 days. Just make sure to secure it in an airtight jar or container.
What to serve with eggnog daiquiris?
What kind of spiced rum should I use?
You can use any kind of spiced rum you want, but make sure to choose the one you actually like the taste of. I would shoot for a quality rum in the mid-priced range like Sailor Jerry or Bayou spiced rum.
This Eggnog Daiquiri recipe is perfect for cozy nights at home and holiday parties alike. It’s rich, creamy, and loaded with warm spices that are sure to be a hit. I hope you enjoy it as much as my family does–please come back here if you do, so leave me some 5-star feedback while you’re at it! Happy holidays from all of us to all of y’all out there!
- 5-quart pot
- Liquid measuring cup
- Dry measuring spoons
- Mixing Bowls
- Food blender
- 6 large egg yolks
- 1 cup raw cane sugar
- ½ teaspoon kosher salt
- 2 teaspoons nutmeg
- 2 cups half and half
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- ½ cup plus 1 tablespoon spiced rum
- 4 egg whites
- 2 cups crushed ice
- In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add ¾ cup sugar, salt, and 1 teaspoon nutmeg, whip for 1 minute.
- Turn on the heat to medium in a large pot add half and half, cream and remaining nutmeg, bring to a slight boil, about 3 minutes. Stir in ¼ cup of warm liquid into the egg mixture. Pour back into the pot, cook for 3 minutes on medium, until the eggnog coats the back of a spoon. Stir in vanilla extract and ½ cup rum. Remove from heat and cool for 10 minutes.
- Place eggnog in a freezer safe bowl, place in the freezer for 3-4 hours, until slushy forms.
- In a large bowl whip egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar, 1 tablespoon spiced rum and whip for 2 minutes.
- In a blender add 1 cup crushed ice and half the slushy eggnog mixture, blitz on high for 1 minute. Repeat. Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!