I love preparing my Homemade Eggnog With Rum using 6 large eggs, granulated sugar, whole milk, heavy cream, rum, vanilla extract, a hint of freshly grated nutmeg and a pinch of salt. I mixed these ingredients to create a drink steeped in history and tradition that truly captivates with its classic charm.

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I’ve always been fascinated by the long history behind eggnog, especially knowing its roots stretch back to English recipes like custard posset and syllabub. Growing up, I heard stories of how folks used to serve it during Independence and Election Days, so when I came across this recipe, I knew I had to give it a try.

In my version, I start by separating 6 large eggs and mixing in 3/4 cup granulated sugar until it’s well combined. I then stir in 2 cups whole milk and 1 cup heavy cream for that rich flavor, before adding 1 cup of rum or bourbon, depending on your taste.

A teaspoon of vanilla extract and 1/2 teaspoon of freshly grated nutmeg with a pinch of salt is all you need to complete it. I know it might sound a bit old fashioned but trust me, this golden eggnog recipe is a delightful blast from the past you dont wanna miss.

Why I Like this Recipe

I like this recipe because it gives me a rich, creamy feeling that makes every sip feel indulgent. I love the light, frothy texture from the whipped egg whites which adds a fun twist to the drink. I also appreciate how the blend of spices like nutmeg and vanilla makes it taste warm and perfect for the festive season. Plus, being able to adjust the strength with rum or bourbon makes it uniquely mine each time I make it.

The Eggnog Tradition

Eggnog is an American drink with roots that go way back, kinda like from old English times when they made things like custard posset and syllabub. It used to be a drink you had on big occasions, like Election Days or Independence Days, and it was super popular until the 1870s. Even though you can enjoy it all year long, nowadays its mostly seen as a classic holiday treat. This history just makes it feel more special and personal everytime i make it.

Ingredients

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Eggs: They provides protein and healthy fats, giving eggnog a rich, smooth texture.
Sugar: Adds sweetness and energy, balancing out the spices and boosting the drink’s flavor.
Milk: Offers essential calcium and mild flavor, adding body and a creamy feel to the mix.
Heavy cream: Brings richness and silky mouthfeel making the eggnog decadently smooth.
Rum or bourbon: Introduces a warming kick with unique notes that lifts up the flavor.
Vanilla extract: Gives subtle sweetness and aromatic depth to the overall drink profile.
Nutmeg: Delivers a fragrant spice that perfectly complements the creamy texture.
Pinch of salt: Enhances flavor by balancing sweetness and brightening the overall taste.

Ingredient Quantities

6 large eggs, separated

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

1 cup rum or bourbon (you can adjust to taste)

1 teaspoon vanilla extract

1/2 teaspoon freshly grated nutmeg

A pinch of salt

How to Make this

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1. First, separate the 6 eggs by placing the yolks in one bowl and the whites in another.

2. Whisk the yolks with 3/4 cup of granulated sugar until the mix looks smooth and a little lighter in color.

3. In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon vanilla extract, and a pinch of salt and gently heat it over medium-low heat.

4. Slowly pour a little of the hot milk mixture into the yolk mixture while stirring constantly so the eggs dont scramble.

5. Return the combined mixture to the saucepan and keep stirring until it barely thickens. Make sure it does not come to a full boil.

6. Remove the saucepan from the heat then stir in 1/2 teaspoon freshly grated nutmeg and 1 cup of rum or bourbon (feel free to adjust the amount if you like it stronger or lighter).

7. In your other bowl, beat the egg whites until soft peaks form, they dont need to be whipped too long.

8. Gently fold the whipped whites into the eggnog base to give it a nice frothy texture.

9. Cover the bowl and chill the eggnog in the refrigerator for at least 2 hours so the flavours can meld together well.

10. When you’re ready to serve, give it a quick stir and sprinkle a little extra nutmeg on top if desired. Enjoy!

Equipment Needed

1. A couple of mixing bowls for separating the egg yolks and whites
2. A whisk for beating the yolks with sugar and later the whites
3. A medium saucepan for heating the milk, cream, vanilla extract, and salt
4. Measuring cups and spoons to accurately measure the milk, cream, sugar, vanilla extract, nutmeg, and rum or bourbon
5. A wooden spoon or heat-safe spatula for stirring the mixtures in the saucepan
6. A refrigerator to chill the finished eggnog for at least 2 hours

FAQ

Q: Is it safe to use raw eggs in this eggnog recipe?

A: Yes, but if you're worried about salmonella you can use pasteurized eggs or even try a gentle cook on the milk mixture before mixing with eggs.

Q: Can I just use bourbon instead of rum?

A: Absolutely, you can use bourbon or rum – it really comes down to what flavor you prefer.

Q: How long can I store the eggnog?

A: It’s best to keep the eggnog in the fridge and use it within 2 or 3 days. Make sure you give it a good stir before serving coz it can settle.

Q: Are there tricks to get a smoother texture?

A: Yes, try to beat the egg whites until soft peaks form and gently fold them in. This adds a light and frothy quality to the drink.

Q: How do I adjust the alcohol content?

A: You can easily reduce or omit the alcohol if you want a non alcoholic version and just add extra milk or cream instead.

Eggnog Tradition Recipe Substitutions and Variations

If you dont wanna worry about raw eggs, try using pasteurized eggs instead
You can swap granulated sugar with brown sugar or even coconut sugar for a different flavor
If whole milk isn’t available or you want a dairy free version, almond milk or soy milk works well
Need a lighter option? Try using coconut cream instead of heavy cream
Not a fan of rum or bourbon? You might use brandy or even a bit of whiskey as a substitute

Pro Tips

1. When you mix the yolks with the sugar, beat them until they look smooth and a bit lighter in color. This not only makes your eggnog taste better but also helps ensure you dont end up with any gritty texture later.

2. While heating your milk and cream, keep an eye on it. You dont want it to boil over or get too hot because that can scramble your eggs when you mix them in later.

3. Be super gentle when you fold the whipped egg whites into the mixture. Over-mixing can make the froth disappear, so stop as soon as you see it combine.

4. Let your eggnog chill for at least two hours in the fridge. The waiting time really lets all the flavors blend together and makes the drink way more enjoyable.

Eggnog Tradition Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A couple of mixing bowls for separating the egg yolks and whites
2. A whisk for beating the yolks with sugar and later the whites
3. A medium saucepan for heating the milk, cream, vanilla extract, and salt
4. Measuring cups and spoons to accurately measure the milk, cream, sugar, vanilla extract, nutmeg, and rum or bourbon
5. A wooden spoon or heat-safe spatula for stirring the mixtures in the saucepan
6. A refrigerator to chill the finished eggnog for at least 2 hours

Ingredients

6 large eggs, separated
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 cup rum or bourbon (you can adjust to taste)
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
A pinch of salt

Directions

First, separate the 6 eggs by placing the yolks in one bowl and the whites in another.
Whisk the yolks with 3/4 cup of granulated sugar until the mix looks smooth and a little lighter in color.
In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon vanilla extract, and a pinch of salt and gently heat it over medium-low heat.
Slowly pour a little of the hot milk mixture into the yolk mixture while stirring constantly so the eggs dont scramble.
Return the combined mixture to the saucepan and keep stirring until it barely thickens. Make sure it does not come to a full boil.
Remove the saucepan from the heat then stir in 1/2 teaspoon freshly grated nutmeg and 1 cup of rum or bourbon (feel free to adjust the amount if you like it stronger or lighter).
In your other bowl, beat the egg whites until soft peaks form, they dont need to be whipped too long.
Gently fold the whipped whites into the eggnog base to give it a nice frothy texture.
Cover the bowl and chill the eggnog in the refrigerator for at least 2 hours so the flavours can meld together well.
When you're ready to serve, give it a quick stir and sprinkle a little extra nutmeg on top if desired. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.