Eggnog Liqueur

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If I were to list the five foods that I thought of as being most representative of Thanksgiving and Christmas I’d wager that my list would be pretty similar to those chosen by most North Americans; cranberry sauce, pumpkin pie, turkey, cookies and eggnog.  And while I love each of those foods individually, my heart is devoted to eggnog.  Whilst others entertain visions of sugarplums dancing in their heads I have glistening punchbowls of creamy, yellow, spice-flecked eggnog tripping the light fantastic in my brain.

I am no eggnog snob.  I love it in every form; from the kid-friendly light yellow stuff in the cardboard quart at the grocery store to the adults-only, deep yellow, super thick  homemade stuff laced with whipped cream. I have even enjoyed Rice Nog And Soy Nog (the key I found with those was not to think of them as a ‘real’ nog, but as a ‘nog’ product.) After much consideration -which included the consumption of indecent amounts of all sorts of eggnogs- I realized what makes me love it so; magic.

The bewitching comfort that results from the physical closeness to loved ones who you don’t always get to see as often as you’d like.  The conjuring of flavors that reach so far back into our collective cultural memories.  The alchemy of the holiday spirit on everything around us.  Everything tastes just that much better, looks just that much more beautiful and seems just that much more meaningful.

This one is for the grown-up eggnog lovers.

Eggnog Liqueur is everything that is good about eggnog; plus a little extra kick.  It is mellowed in the fridge for two weeks before you can start sipping, so do plan ahead to have this available at your holiday goings-on.  And there are worse things than putting your feet up in front of the wood stove with a good book and a small glass* of Eggnog Liqueur and a bite or two of something sweet.

*Oh yes, my friends.  A small glass.  This is rich, velvety and smooth and goes down just a wee bit too easily.

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For a printer-friendly, photo-free version of this recipe, click here!

Eggnog Liqueur

Inspired by the Advocaat recipe in the book “Classic Liqueurs” by Cheryl Long and Heather Kibbey


  • 1 1/4 cups brown sugar (lightly packed) or raw sugar
  • 1 vanilla bean, sliced in half lengthwise
  • 1/2 teaspoon orange extract
  • 1 cup vodka
  • 5 whole eggs
  • 1 additional egg yolk
  • 2/3 cup evaporated milk
  • 1 scraping of fresh grated nutmeg

Using the blunt edge of your knife, scrape the insides from the vanilla bean.


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Have another look at the ‘guts’ of the vanilla bean.  There are few things more beautiful than this… Can’t you almost smell it?


Set vanilla pod aside** and add the vanilla scrapings to the blender.  Add remaining ingredients and blend for about 45 seconds on high, or until thoroughly combined and smooth.


You have frothed this up a good deal by this point.  Take this into account when choosing whatever you will use to store it. Pour into a clean bottle with a tight fitting lid or a clean canning jar with a tight fitting lid.


Place in the refrigerator and allow it to mellow for at least two weeks prior to serving.  The longer it ages, the smoother the flavor will be.  Another little bit of magic; as it ages, it will deepen not only in flavor but in color.  If you use eggs from your own chickens -or from the chickens of a generous farmer friend- the liqueur will reach an almost orange color.  This is good for two months in the refrigerator.  Look at my bottle after two weeks in the chill chest…

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And what to do with this golden elixir?  Oh.  Oh me.  Look at all those flecks of vanilla.


How about a scoop of whipped cream and a little dusting of fresh grated nutmeg and a little extra from me to you…  I dunked my poundcake in the eggnog liqueur and whipped cream.  It was heavenly.

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**Take your scraped vanilla bean pod and put it in a jar with a couple cups of plain sugar.  Put a tight lid on it and stick it in a dark place.  In a week you’ll have vanilla sugar.  As you use it up and start running low, just add additional sugar and shake the jar.  Voila!  Never ending vanilla sugar!




  1. Da Poppa says

    Nice touch on the photo with the woodstove in the back! Hmmmmmm when we finally get there will you have some ‘nog left?

  2. says

    Well hoo-ray for never ending vanilla sugar.

    I will always read your posts, for your beautiful and fun writing, at the very least. And I always learn something – I’ve never done anything with a vanilla bean before and you just showed me how to scrape it. See?


  3. says

    Every year Paul and I look forward to seeing eggnog available at the market. It is the best artery clogging drink ever. Sometimes I buy a carton and we don’t even bother pouring it into glasses. Man, we are so white trash.

  4. Traci Torrey says

    I’m not even sure if I like eggnog..I might have tried it once when I was much younger…yours looks sooo amazing! I’m talking Tim into the idea of it right now and if he doesn’t like it..more for me :)

    • Rebecca says

      Da Poppa- I do believe that could be arranged. I knew you’d like that woodstove.

      Melissa- Vanilla sugar is a beautiful, wonderful thing. Even if you just keep it on hand to open the jar and sniff it occasionally.

      Amy- I’m part of the drink-straight-from-the-carton club, too! Who has time for a cup? Besides, you lose all the nog that sticks to the glass. The only way to get around that is drink right from the jug or pour it in a bowl that’s shallow enough to lick the bottom.

      Inspired2cook- Welcome! Eggnog season is indeed wonderful.

      Traci- What?!? No nog? You must! And if neither you nor Tim likes it I’ll swap you a homebrew…

  5. cathy shaffer says

    Well, i can attest first hand to the velvety delight. I had just a touch , a smidge, and i must say i would have loved a tich, a smudge, more, but had to drive home thru the wooded, mountainous countryside when i left my 5 boys and loving daughter and son in law.. I love Christmas and i love my gingerbread family…..momma

  6. cathy shaffer says

    i can attest to the velvety delight. I had just a touch, a smidge, while visiting my tribe last week. I would have enjoyed another tich, a smudge, but had traveling to do thru the vast and mountainous countryside to go back to my home. I love my gingerbread family…momma

  7. cathy shaffer says

    sorry, honey, i didn’t think my comment went thru, so i posted another one. You had better erase one, or your fans will think i drank too much egg nog….momma

    • Rebecca says

      I don’t know, Mom. I think I might leave them up so people think my Mom loves it so much she complimented me twice! :-)

  8. Suzischnauser says

    This looks divine, but I am squeamish about uncooked eggs. Is it safe, and not yucky in that uncooked egg kind of way? I am referring to the way fried eggs are when not cooked on the top, that consistency.

    • says

      Hullo Suzischnauser! I will vouch for the fact that it’s not at all yucky egg texture. what you get from the egg in there is richness and smoothness! As for safety, it depends on who you ask. I’m perfectly comfortable with it, but if you have any immune problems or your immune system is at all compromised, I would not take the chance.

  9. cathy a fox says

    what is the dry measurement of the 1 scraping of a fresh nutmeg? also, define a scraping of a fresh nutmeg. thank-you, cathy

    • says

      You’re going to have to let me be a bit vague here, Cathy. :-) A scraping is how much you get from scraping a whole nutmeg across a microplane grater or a zester on a box grater. It’s a dusting… A smidge. Think like a grandma! :-)


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