Maple Eggnog

Pro tips

• Use grade B maple syrup for its deeper molasses notes—it won't get lost against the bourbon and eggnog richness.
• Grate nutmeg fresh directly over each serving; pre-ground nutmeg loses potency and won't provide the bright, warm finish this drink needs.
• Stir the mixture well to fully incorporate the maple syrup, which can separate from the eggnog if left sitting.
• Chill all components before mixing to avoid dilution and keep the drink smooth and balanced.

Substitutions

• Bourbon → rye whiskey (spicier finish) or cognac (sweeter, more refined)
• Pure maple syrup → honey or dark brown sugar simple syrup (less authentic but similar sweetness profile)
• Freshly grated nutmeg → ground cinnamon or clove (different spice note, not a direct equivalent)

Storage & make-ahead

Store the mixed eggnog cocktail in a covered pitcher in the refrigerator for up to 2 days; serve cold or gently reheat without boiling.

Can I use grade A maple syrup instead of grade B?

Yes, but grade B has a deeper, more robust molasses flavor that pairs better with bourbon. Grade A is milder and less traditional for this drink.

How far in advance can I make this?

Mix the eggnog, maple syrup, and bourbon up to 2 days ahead and refrigerate. Add fresh nutmeg garnish just before serving.

Can I make this without alcohol?

Yes—omit the bourbon and serve as a non-alcoholic maple eggnog, though the depth of flavor will be lighter.

What type of bourbon works best?

Any standard bourbon (80–100 proof) works. Choose one you'd drink neat; avoid bottom-shelf options that overpower the eggnog.

Should I warm this drink or serve it cold?

Serve chilled as a cocktail, or gently warm it in a pot without boiling and serve hot for a winter warmer style.