Discover 18 festive eggnog cocktail recipes to elevate your celebrations. Shake, sip, and serve responsibly!

Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

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Eggnog Cocktails: From Fireside Classic to Year-Round Crowd-Pleaser

A Quick History (and Why It Stuck)

Eggnog traces back to medieval England’s “posset”—a warm, spiced milk drink that was often fortified. When it crossed the Atlantic, colonists adapted it with rum, brandy, and later bourbon, tying it tightly to winter holidays and family gatherings.
Today, bartenders treat eggnog as a template rather than a single drink—served hot or cold, classic or light, festive or summery—making it as at home at a spring brunch as it is beside a fireplace.

Mastering the Base: What Makes Great Eggnog

A balanced nog is all about texture + spice + spirit.

Eggs: Give body and silkiness. (Food safety note below.)
Dairy: Cream for richness; milk to keep it drinkable.
Sweetener: Sugar, maple, or bush honey—enough to round the edges, not cloy.
Spice: Freshly grated nutmeg is essential; cinnamon, ginger, clove, cardamom, or star anise add depth.
Spirit: Rum and brandy are traditional; bourbon, whiskey, or spiced rum offer modern warmth.

Food safety tip: If serving to pregnant guests, kids, or anyone immunocompromised, use pasteurised eggs (or a custard-style cooked base). Chill promptly and serve same day.

The Classic (Australian Measures)

Single Serve (cold, shaken):

45 ml aged rum or bourbon
15 ml brandy (optional for complexity)
1 whole egg* (or 30 ml pasteurised egg product)
20 ml caster sugar syrup (1:1) or 15 ml maple/bush honey syrup
30 ml full cream milk
30 ml thickened cream
Freshly grated nutmeg + tiny pinch cinnamon

Method: Dry shake (no ice), then shake hard with ice. Strain over fresh ice in a rocks glass. Grate nutmeg to finish.
*Swap to pasteurised eggs/cooked base as needed.

Cooked Party Batch (serves ~8):

6 eggs (or 360 ml pasteurised egg)
150 g sugar (or 120 ml maple/honey syrup)
750 ml full cream milk
300 ml thickened cream
300 ml bourbon or aged rum + 150 ml brandy
1 tsp vanilla, ½ tsp cinnamon, lots of fresh nutmeg

Method: Whisk eggs + sugar. Warm milk with spices to steaming (not boiling). Temper eggs, return to pot, cook gently to 74 °C, stirring until lightly thickened. Off heat, add cream and spirits. Chill at least 4 hours. Serve over ice with nutmeg.

Light & Sunny: Year-Round Twists

Iced Eggnog Latte (brunch-ready, low-ABV): 90 ml cooked nog + 60 ml chilled espresso, shake with ice, strain tall, nutmeg dust.
Sorbet-Style Smooth Nog (no alcohol): Blend 120 ml cooked nog, ½ frozen banana, pinch nutmeg, ice, and a splash of oat milk.
Cider-Spiced Nog (autumn): 90 ml cooked nog + 60 ml chilled apple cider + 15 ml dark rum, shake and strain.

Indigenous Australian Lift: Local Flavour, Big Personality

Wattleseed & Honey Nog (earthy, nutty): Infuse warm milk with 1 tsp ground wattleseed; sweeten with bush honey; strain, then proceed with your nog base.
Finger Lime Finish (bright & zippy): Add a ½ tsp finger lime pearls on top of a chilled nog for citrus pop and texture.
Lemon Myrtle Mist: Steep ½ tsp dried lemon myrtle in warm milk for 5 minutes; strain—beautiful with rum or gin-nog riffs.

Summer Breeze: Native Aussie Eggnog (single serve, cold)

40 ml Australian rum
20 ml bush honey syrup (1:1 honey:hot water)
1 egg yolk (or 20 ml pasteurised whole egg)
50 ml milk + 50 ml thickened cream
Pinch ground wattleseed or vanilla
Optional: 5–10 ml finger lime juice or a few pearls
Dry shake, then shake with ice. Strain into a chilled stemmed glass, garnish with finger lime pearls and a whisper of nutmeg.

Flavour Engineering: Make It Yours

Less sweet? Cut syrup by 5–10 ml and add a dash more spice.
More dessert-y? Float 10–15 ml Irish cream or coffee liqueur.
Dairy-free? Use oat or almond milk plus coconut cream; thicken with aquafaba (chickpea brine) for foam.
Spirit swaps:
- Bright & crisp → Brandy + dry sherry
- Baking-spice rich → Spiced rum
- Cocoa friendly → add a bar-spoon of dark cacao

Presentation & Pairing

Serveware: Rocks glass over a big cube (chilled versions) or small punch cups (batches).
Rims & toppers: Cinnamon-sugar rim; smoked cinnamon stick stirrer; candied pecans.
Food matches: Shortbread, ginger snaps, pavlova, blue or aged cheddar, fruit mince tarts.

Troubleshooting

Too boozy? Add 20–30 ml cold milk and a pinch more nutmeg; stir.
Too thick? Shake with a few extra ice cubes or thin with milk.
Flat spice? Freshly grate nutmeg right before serving—game changer.

Thanks for joining us behind the bar!

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

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