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New Orleans Eggnog is made simply with eggs, sugar, cream, and nutmeg. This rich and creamy holiday staple is guaranteed to be a hit with your family and friends! Serve it on its own or alongside your favorite Christmas cookies for the ultimate treat.
It doesn’t get any more iconic than eggnog when it comes to holiday drink recipes. Growing up as an aspiring chef, I learned a lot from watching my family members cook. My auntie, for example, taught me a lot about how to use every part of something.
To this day, my aunt is the only person I know who saves the egg whites to make a foam that tops off the eggnog. My aunt’s recipe inspires this New Orleans Eggnog recipe, but with a few tweaks to make it my own.
This delicious Creole eggnog is rich, creamy, and perfectly spiced is everything you could ask for in a seasonal drink. If you’re looking for something a little more adult-friendly, try adding a shot of rum or whisky. You won’t be disappointed!
To bring this holiday drink to life, you’re gonna need a few key ingredients:
Come on now, you didn’t think you could make eggnog without eggs, did you? Technically you only need the yolks, but my auntie taught me not to waste them. So, I followed her lead and saved the egg whites to make a delicious foam to top off the eggnog.
This is the key to getting that sweet flavor we all know and love. It’s a massive part of our eggnog and the foam that sits on top.
How else would we get the oh-so-deliciously creamy texture? If you’re trying to keep things on the lighter side, try swapping this out for coconut cream.
Half and half
When combined with heavy cream, this creates the perfect thick and creamy consistency that we’re going for. If needed, you can swap this out for almond or oat milk.
Not only does this add fantastic yet subtle notes of vanilla, but it also enhances the glorious flavors of the beverage.
Trust me; this is not optional. Nutmeg is essential to turning this creamy drink into one that encapsulates the spirit of the holiday season, making the eggnog extra flavorful and delicious.
How to Make New Orleans Eggnog
If you’ve never made homemade eggnog before, it might be a little nerve-wracking. Please don’t be scared. It’s easy to make and pretty hard to mess up. To make this creamy beverage, follow these simple steps:
In a medium bowl, whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add sugar, salt, and 1 teaspoon nutmeg, then whip for an additional minute.
Heat a large pot over medium heat and add half and half, cream, and remaining nutmeg. Bring to a slight boil, about 3 minutes.
Stir ¼ cup of the heated mixture 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. Remove from heat.
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 and whip for 2 minutes. Pour egg whites in the pot and wait 5 minutes before serving.
Divide the eggnog evenly amongst 4 glasses, top with the foam, and garnish with a sprinkle of nutmeg.
Creole Eggnog Recipe Tips
Want to impress your guests with the best eggnog they’ve ever had? Here are some of my top tips to help you get there:
- Make it boozy. For the ultimate holiday cocktail, try adding a shot of rum or whisky to your glass before pouring the eggnog over it.
- Lighten it up. You can swap out the heavy cream for coconut cream and the cane sugar for coconut sugar for a lighter version.
- Add garnishes. If you’re serving this festive drink at a party, you’re going to want to spice it up with some color. I like to keep it simple with a few shakes of nutmeg, but you could get creative and top your eggnog with a whole cinnamon stick or some crushed peppermint.
- Save your leftovers. To make your morning cup of joe a thousand times better, save your leftover eggnog to use as a coffee creamer. You’ll thank me later!
How to Store New Orleans Eggnog
Now, I know you can find eggnog by the carton at the store and keep it in the fridge for weeks. However, that stuff is loaded with artificial preservatives that allow it to stay fresh for longer. Because this eggnog recipe is made from scratch, it won’t last nearly as long and is best when enjoyed fresh.
To store this holiday drink for later, pour it into a glass jar or airtight container. Then, you can keep it in the fridge for up to 2-3 days. I don’t recommend freezing it, as dairy-based liquids never do well in the freezer.
To reheat your New Orleans Eggnog, carefully pour it into a saucepan over medium heat. Cook until the mixture begins to boil, about 10 minutes lightly.
You can reduce the sugar by half and still have pretty tasty eggnog.
Common One to One Substitutions:
Granulated Sugar = Raw Cane Sugar
Pasteurized Egg Yolks = Large Egg Yolks
Pasteurized Egg Whites = Large Egg Whites
what to serve with Creole Eggnog?
One of the most iconic holiday drinks of all time, eggnog can be served with just about any after-dinner snack or dessert you’re in the mood for. Not sure what to pair it with? I’ve got your back. Here are some of my favorite snacks to serve with Creole eggnog:
- Strawberry Whisky Cake
- Kitchen Sink Cookies
- Red Velvet Pound Cake with Spiked Eggnog
- Sweet Potato Cheesecake Bars
- Apple Galette
More New Orleans Recipes:
If you’re looking for more delicious Cajun-Creole recipes. Here are a few that are crowd pleasing and full of flavor.
- BBQ Lamb Chops with Smoked Gouda Grits
- Corn and Mushroom Bisque
- New Orleans Seafood File Gumbo
- Grilled Lamb Chops
Eggnog is a classic holiday drink perfect for warming up on cold winter nights. This recipe is simple and straightforward, but it yields a delicious and creamy drink that your friends and family will love. Give it a try this year – I promise you won’t be disappointed! And don’t forget to leave me a 5-star rating if you make it.
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New Orleans Creole Eggnog
- 6 large egg yolks
- 1 ¼ cup raw cane sugar
- ½ teaspoon kosher salt
- 2 teaspoons nutmeg
- 2 cups half and half
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 3 large egg whites
- In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add 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. Remove from heat.
- 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 and whip for 2 minutes. Pour egg whites in the pot and wait 5 minutes before serving.
- Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.