Take Your Eggnog Up a Notch with These 3 Delicious Twists on the Classic

Along with the winter season comes the need for cozy comfort foods and drinks. A beloved classic is eggnog. Maybe you get your nog from Trader Joe’s or are excited to see eggnog back on the menu at Starbucks. This year, though, you might want to try something completely new: making eggnog yourself at home and finding interesting ways to spruce it up.

We spoke with Chef Nelson Serrano-Bahri, chef and director of innovation at The American Egg Board, to get his ideas for elevated eggnog recipes this holiday season. He’s invented three delicious spins on a classic glass of eggnog.

How to Make Successful Eggnog Every Time

Before you can remix a classic, you've got to perfect it. Chef Serrano-Bahri has a few tips to keep in mind when you’re making the eggnog itself. The first? “Let the eggs guide your pace,” he says. “I warm the base slowly and watch the eggs closely; they should thicken gently, never rush. When the mixture just coats the back of a spoon, you’ve built that signature velvety texture without stressing the proteins.

The texture of your eggnog is immensely important. No matter how good an eggnog may taste, the entire drink is ruined if the texture is off. Serrano-Bahri says that it’s important to keep a close eye on the texture of your eggnog.

“Pull it off of the heat and whisk if it begins to become grainy. Most of the time, it will revert back to a smooth custard,” Serrano-Bahri says. “Good eggnog should feel plush on the palate, not heavy. Whisking is the first thing I do anytime a custard goes south on me. Nine times out of ten, it brings everything together.”

What if something is still missing? “Even a pinch of salt helps round things out,” Serrano-Bahri says.

3 Unforgettable Eggnog Elevations to Try

1. Espresso Elevation Eggnog

Serrano-Bahri's first eggnog upgrade is the Espresso Elevation Eggnog, which combines traditional eggnog with cold espresso, optional spirits, and a dusting of nutmeg or chocolate for the topping.

“Roasted espresso notes cut the [nog] richness and keep the pairing lively,” Serrano-Bahri says. ”The coffee-forward nog really shines at brunch. I love it next to a Gruyère and leek quiche or a soft-scrambled egg slider on brioche.” 

You can adjust the amount of espresso you add to the nog depending on your personal preferences. Serrano-Bahri’s recipe recommends starting with a single espresso shot, and adding a second if you prefer your drink to be more caffeinated. 

When you add your cold espresso to your eggnog, Serrano-Bahri recommends tempering it first to avoid ruining the drink's texture. “I mix a small splash of warm eggnog into the espresso first, then fold that back into the batch,” he explains. “It keeps the texture silky and lets the coffee come through in a smooth, integrated way. Espresso will split a dairy base if you throw it in fast—I learned that the hard way. Tempering isn't fancy; it's just respecting how ingredients behave.”

2. Botanical Garden Eggnog

Serrano-Bahri's other two nog recipes pair best with dessert. For pastries, Serrano-Bahri recommends the Botanical Garden Eggnog. This lavender-and-honey-infused nog offers subtle floral notes for a gentle yet delicious winter beverage. Top it with a sprinkle of lavender for a picture-perfect cocktail. 

“When it comes to floral flavors, restraint is vital,” Serrano-Bahri warns. “I steep the botanicals in warm milk just long enough to extract their fragrance, then strain so the finish stays clean. A touch of honey helps the floral notes settle into the custard rather than float on top. I've tested a lot of floral combinations, and even a little too much can take the drink into perfume territory. I always start small and build up.”

As for what to pair with your Botanical Garden Eggnog, Serrano-Bahri has plenty of advice. “The botanical pairs well with simple pastries—think shortbread, lemon cookies, honey cakes—anything that echoes its airiness without competing,” Serrano-Bahri says. “Those clean, buttery flavors let the floral notes shine.”

3. Mango-Chili 'Swicy' Eggnog

The Mango-Chili ‘Swicy’ Eggnog takes a hint from the viral swicy (sweet and spicy) flavor trend of 2025. This nog remix features mango purée and chili syrup, but what pulls it all together is the lim juice-soaked rim that is then covered in a sugar and Tajín mixture. Top the drink with sliced mango and another sprinkle of Tajín for a drink that more than lives up to its name. 

To make this drink truly shine, Serrano-Bahri says that you need “very ripe mango.” Additionally, add the chili syrup slowly, “so that the heat shows up at the end of the sip rather than overwhelming it.”

When pairing your mango-chili eggnog with food, it needs a match that can compete against the nog's spice level. “The mango-chili nog holds its own with bolder desserts. Dark chocolate, caramelized breads, ginger-spice cakes, all play nicely with that sweet heat,” Serrano-Bahri says. “The chili gives you a little lift that keeps richer desserts from feeling too heavy. Anything with a little bitterness, dark chocolate especially, lets the sweet heat in this nog really come alive,” he adds.

How to Serve Your Eggnog Creations

Serrano-Bahri recommends creating an eggnog flight board. “This can include small servings that you can garnish with items that enhance the flavor profile of the drink,” Serrano-Bahri says, pointing out the spice, floral, and Tajín toppings that respectively grace each of the three eggnog recipes. 

Bring out a few holiday desserts to try alongside your eggnog flight, or serve them on their own. You can add your liquor of choice to each cocktail or keep them spirit-free—either way, we’d have to guess that they’re probably best drank by the fireplace or around the table with friends and family.