Eggnog is a timeless beverage around the holidays, known for its uniquely creamy, custard-like texture. While delicious in its simplest form, Chef Nelson Serrano-Bahri, Director of Innovation at the American Egg Board, says the eggnog base serves as the perfect versatile base to add unique flavors and modern twists — from a touch of espresso to a hint of spicy chili mango flavor. Below, Chef Nelson shares three favorite recipes to elevate a classic eggnog latte by incorporating surprising flavors for a unique twist on this holiday favorite beverage.
Espresso Elevation eggnog
“Coffee and eggnog share a natural harmony, ” says Chef Nelson Serrano-Bahri. “The roasted depth of espresso balances eggnog’s creamy sweetness for a modern, café-style spin on the holiday classic. In this Espresso Elevation Eggnog, a rich custard base is finished with a fresh shot of espresso added just before serving. “The result is silky, aromatic, and layered — comforting yet sophisticated,” he shares.
Ingredients
- 2 cups of whole milk
- 1 cup heavy cream
- 2/3 cup sugar
- 6 big egg yolks
- 1 tsp vanilla extract
- 1/8 tsp table salt
- 1 to 2 oz cold-brewed espresso or cold brew concentrate
- Optional Spirits: 1/2 to 1 oz coffee liqueur, dark or spiced rum
- Garnish: Freshly ground nutmeg or shaved dark chocolate
Method
- In a medium saucepan, warm the milk and cream over medium heat until steaming.
- In a bowl, whisk sugar and the egg yolks until thickened and lightened, 30–60 seconds. Slowly whisk in half of the hot milk and cream mixture. Pour the mixture back into the saucepan.
- Stir over medium to medium-low until the custard covers your spatula and reaches 165–170°F (2–5 min after initial steam). Do not boil.
- Remove from heat. Add vanilla and salt.
- Strain, through a superfine sieve, into a pitcher over an ice bath. Stir until cold, then cover until cold (at least 2 hours).
- Fill your glasses cold with nog and stir cold espresso in (starting with 1 oz; up to 2 oz to taste for a stronger profile). If desired, add spirits. Top off with nutmeg or chocolate.
Lavender eggnog
Floral and elegant without being perfumy, lavender is not typically a flavor we associate with winter. However, the honey in this recipe rounds off the edges and maintains the flavor profile. “For modern flavor twists, try blooming floral infusions by steeping ingredients like rose petals or lavender in warm milk before blending for a cleaner, balanced finish,” Chef Nelson Serrano-Bahri recommends.
Ingredients
- 2 1/4 cups of whole milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 3 tbsp honey (or to taste)
- 1 1/2 to 2 tsp kitchen lavender buds
- 6 big egg yolks
- 1 tsp vanilla extract
- Sprinkle of ground pepper
- Optional Spirits: ½–1 oz gin (botanical), brandy, or elderflower liqueur per serving
- Garnish: Smidgen of dried lavender and sugar mixture or lemon twist
Method
- Combine milk, cream, sugar, honey, and lavender in a saucepan. Heat over medium until the mixture is hot and steaming. Cover, remove from heat, and steep 10 minutes.
- Strain off the lavender; return the liquid to a soft steam.
- Whisk the yolks in a bowl; then return to the pan and cook, stirring constantly until the temperature reaches 165-170° F and has lightly thickened.
- Remove the pan from the heat and stir in vanilla and salt. Strain, rapid-chill in an ice bath, then store in the refrigerator until chilled..
- Straight, over ice, or warmed gently (do not simmer). Pour optional spirits to taste per glass. Lightly garnish.
Mango chili eggnog
For those who love a bolder profile, this Mango-Chili ‘Swicy’ nog shines alongside chocolate desserts or anything caramelized, where the heat from the chili balances sweetness. “It’s an unexpected match that always sparks conversation,” says Chef Nelson Serrano-Bahri.
Ingredients
Egg nog base
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 6 big egg yolks
- 1 tsp vanilla extract
- 1/8 tsp ground pepper
Mango & chili finish
- 1 cup blended mature mango or 100% mango puree
- 2 to 3 Tbsp spicy chili syrup (ingredients below)
- Optional spirits: ½-1 oz dark aged or spiced rum or tequila reposado per serving
Rim
- 2 Tbsp sugar
- 1 Tbsp Tajin chile-lime seasoning
- Lime wedge
Spicy Chili Syrup
- 1/4 cup water
- 1/4 cup sugar
- 1/2 tsp cayenne or ancho, to taste
Method
- Warm milk and cream to steaming. In a bowl, whisk sugar + yolks; temper; back to pan; cook, stirring, to 165-170°F.
- Remove from heat, stir in vanilla and salt. Strain, ice-bath cooldown, then chill until cold.
- Combine the mango purée and 2 Tbsp chili syrup into the cold base. Taste: more syrup to taste, if desired, to get a larger “swicy” kick.
- Rim glasses with a lime wedge; soak in Tajín-sugar. Serve over ice or neat. Pour optional spirits into the serving. Garnish with a small stick of mango dice or a sprinkle of Tajín.
