Eggnog Shots Recipe: Creamy, Spiced Holiday Party Sips

Eggnog shots are small, chilled cocktails made by combining creamy eggnog with spiced rum, bourbon, and a little cinnamon and nutmeg. This batch is mixed ahead and poured into shot glasses, so it’s easy to serve at a holiday gathering without blending drinks one at a time. This alcoholic drink is for adults of legal drinking age; enjoy responsibly.

Ingredients

1 1/2 cups (360 ml) eggnog: Use chilled, ready-to-drink eggnog from the refrigerated section. Full-fat eggnog gives the shots a richer texture, while a lighter version makes them less creamy.
1/2 cup (120 ml) spiced rum: This gives the batch its warm vanilla and spice notes. Choose a rum you enjoy drinking; a strongly flavored one will be noticeable in a small serving.
1/4 cup (60 ml) bourbon: Bourbon adds a mellow, rounded oak and caramel flavor. If you prefer a softer drink, replace it with the same amount of extra spiced rum.
1 teaspoon (5 ml) vanilla extract: Use pure or imitation vanilla. It rounds out the spice without making the drink taste strongly of vanilla.
1/4 teaspoon (0.5 g) ground cinnamon: A small amount seasons the whole batch. Keep extra cinnamon for garnish rather than adding a large quantity to the liquid, where it can taste dusty.
1/8 teaspoon (0.25 g) freshly grated nutmeg, plus more for garnish: Freshly grated nutmeg has a fragrant, warm flavor. Ground nutmeg works too; use a level measure because it can become dominant quickly.
1 tablespoon (15 ml) maple syrup, optional: Add it only if you taste the mixture and want a sweeter finish. Many commercial eggnogs are already sweet enough.
2 tablespoons (30 ml) lightly whipped cream, optional, for serving: Add a small dollop to each shot just before serving, if desired.

Instructions

Chill the glasses. If you have room, put 12 small shot glasses in the refrigerator while you mix the drink. Chilled glasses help the shots stay cold at the table. This is optional and does not change the one-hour chilling time for the mixture.
Combine the ingredients. Pour the eggnog, spiced rum, and bourbon into a clean pitcher or large measuring jug. Add the vanilla, cinnamon, and nutmeg. If your eggnog is not very sweet, add the optional maple syrup. Stir slowly with a long spoon for about 30 seconds, scraping the bottom and sides so the spices are distributed instead of collecting in one spot.
Taste and adjust. Taste a small spoonful before chilling. For a sweeter batch, stir in a little more maple syrup, up to another tablespoon (15 ml). For a milder batch, add up to 1/4 cup (60 ml) more eggnog, then taste again. Keep in mind that increasing the eggnog makes more than 12 servings or means each serving will be a little larger.
Cover and chill. Cover the pitcher and refrigerate the mixture for at least 1 hour. This gives the drink time to become thoroughly cold and lets the flavors mingle. Do not leave the dairy-based mixture sitting out while guests arrive; keep it refrigerated until you are ready to pour.
Stir, then portion. Cinnamon and nutmeg can settle during chilling, so stir the mixture gently just before serving. Pour about 1 1/2 ounces (45 ml) into each of 12 shot glasses. A small measuring cup, jigger, or kitchen scale can help you portion evenly. Pouring slowly also helps avoid splashing the creamy drink over the rims.
Garnish and serve. If using whipped cream, add a small dollop to each glass and finish with a light dusting of nutmeg. Serve promptly while cold. If you are setting out a tray, return the pitcher to the refrigerator between pours rather than leaving it on the table for an extended time.

Tips

Start with cold ingredients. Cold eggnog and spirits shorten the time the batch needs to chill and help maintain a smooth, creamy texture. If the eggnog has been sitting out, put it back in the refrigerator before mixing; do not use a carton that has been left at room temperature for more than two hours.
Choose the right eggnog. A thick, rich eggnog makes a velvety shot, while a lighter dairy or plant-based eggnog makes a thinner one. Plant-based versions vary in sweetness and texture, so taste before adding maple syrup. The result will be less traditional in flavor, but the mixing method remains the same.
Keep spices measured. Cinnamon and nutmeg are potent in a 1 1/2-ounce serving. Mix in the amounts listed, chill, and taste again before adding more. A sprinkle on top gives a strong aroma without leaving too much ground spice in the drink.
Measure the pour. These are creamy party shots, not tiny sips served in oversized glasses. Pouring 1 1/2 ounces (45 ml) per glass gives about 12 servings and keeps the batch balanced. For a lower-alcohol pour, use smaller glasses and serve 1 ounce (30 ml) each; the batch will make more portions.

Serving Suggestions

Serve the shots cold in small, sturdy glasses, ideally on a chilled tray. A light dusting of freshly grated nutmeg makes a simple garnish, and a little whipped cream adds a dessert-like finish. Keep garnishes modest: a large topping can make a small glass awkward to drink and may hide the eggnog’s flavor. For a tidy party setup, place the glasses on a tray beside a small spoon for the cream and a shaker of cinnamon or nutmeg.

These shots work well as a small after-dinner drink alongside shortbread, ginger cookies, or plain butter cookies. They are rich, so pair them with simple snacks rather than another very creamy dessert. If guests will serve themselves, label the pitcher clearly and set out a nonalcoholic drink as an alternative. Keep the pitcher chilled and pour only a few glasses at a time; refill the tray as needed instead of leaving the full batch out.

Variations

All-rum eggnog shots: Replace the bourbon with an additional 1/4 cup (60 ml) spiced rum. The flavor will be more directly spiced and less rounded by bourbon’s oak notes. For a gentler rum flavor, use a mild aged rum instead of a heavily spiced one.

Bourbon-forward version: Use 1/2 cup (120 ml) bourbon and 1/4 cup (60 ml) spiced rum. This shifts the balance toward warm caramel and oak. Keep the total spirit quantity the same so the batch size and portion count stay close to the original.

Brandy variation: Replace the bourbon with 1/4 cup (60 ml) brandy. Brandy gives the drink a fruitier aroma, while the rum still contributes spice. Brandy can vary in sweetness, so taste the chilled mixture before adding optional syrup.

Nonalcoholic eggnog shooters: Leave out both spirits and replace them with 3/4 cup (180 ml) extra eggnog. The result is a creamy, spiced mini drink rather than a cocktail. Because the mixture is thicker and sweeter without the spirits, consider serving it in small dessert cups and skip the maple syrup unless needed.

Chocolate-spice version: Stir 1 tablespoon (5 g) unsweetened cocoa powder into 1 tablespoon (15 ml) warm water to make a smooth paste, cool it, then mix it into the eggnog before adding the spirits. Cocoa makes the drink slightly richer and can mute its sweetness, so adjust only after tasting. Do not add dry cocoa straight to the cold pitcher; it tends to form lumps.

Storage and Reheating

Refrigerate the covered mixture within two hours of making it, and keep it at 40°F (4°C) or colder. For the best texture and flavor, serve it within 24 hours; as a practical maximum, use it within two days and never keep it past the eggnog’s use-by date or the storage guidance on its package. If the eggnog was already open, follow the carton’s instructions for how long it can be kept after opening. Do not rely on the alcohol to make a dairy-based mixture safe at room temperature.

If you have already poured the shots, cover and refrigerate them promptly, ideally without whipped cream. Use clean glasses and do not pour leftover drinks from guests’ glasses back into the pitcher. The mixture may separate slightly while stored; stir it gently before serving. It is not meant to be reheated, and warming it can make the texture unpleasant. Discard any batch that has been left out for more than two hours, or one that smells or looks unusual.

Frequently Asked Questions

Can I make eggnog shots ahead of time?
Yes. Mix the eggnog, spirits, and seasonings up to one day ahead, cover the pitcher, and refrigerate it. Stir again just before pouring because the spices may settle. Add whipped cream or other toppings only when serving so they stay light and presentable.

Can I make this recipe without alcohol?
Yes. Replace the 3/4 cup (180 ml) of spirits with 3/4 cup (180 ml) additional eggnog. You will have a thicker, sweeter drink, so taste before adding maple syrup. Serve small portions in shot glasses or dessert cups, and keep the batch refrigerated just as you would the cocktail.

What kind of eggnog should I use?
Use ready-to-drink eggnog from the refrigerated section, either dairy-based or a plant-based alternative. Full-fat dairy eggnog gives the richest result; lighter or plant-based products can be thinner and may have different sweetness. Since brands and styles vary, mix in the measured ingredients first and adjust sweetness only after tasting.

Do I need to shake the mixture with ice?
No. Stirring the cold ingredients in a pitcher is simpler for a batch and avoids watering down the shots. If you want to prepare one serving separately, you can shake about 3 tablespoons (45 ml) eggnog with 1 tablespoon (15 ml) spirits and a small pinch of spice over ice, then strain it into a glass. The main recipe is designed to be stirred and chilled without ice.

How many shots does this recipe make?
It makes about 12 servings of 1 1/2 ounces (45 ml) each. Actual yield can vary slightly with the eggnog’s thickness, the spirits’ volume, and how generously you pour. Use a small measuring cup or jigger if you need the portions to be consistent for a gathering.

Why are there spice flecks or separation in my shots?
Ground spices do not dissolve completely in a cold dairy drink, so a few flecks are normal. Stir the pitcher before pouring, and use freshly grated nutmeg for a finer, more aromatic garnish. Slight separation can also happen during refrigeration; gentle stirring usually brings the mixture back together. If it has an unusual smell, appearance, or texture, discard it rather than serving it.

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