Baltimore Eggnog

Pro tips

• Chill all ingredients before mixing to prevent the mixture from breaking and ensure a smooth texture.
• Use fresh whole eggs and pasteurized eggs if serving to vulnerable populations; alternatively, use aged eggnog (minimum 2 weeks alcohol-aged).
• Stir or shake the mixture vigorously to emulsify the egg and create a velvety consistency.
• Strain through fine mesh if a smoother texture is preferred and pulp is present.

Substitutions

• Jamaica rum → Jamaican dark rum (similar profile, slightly less funk)
• Madeira → Sweet vermouth or tawny port (maintains sweetness and depth)
• Brandy → Cognac (higher quality, smoother finish)
• Whole egg → pasteurized eggs or egg product (food safety alternative)

Storage & make-ahead

Store refrigerated in an airtight container for up to 3 days; stir before serving.

Is raw egg safe in this recipe?

Traditional Baltimore eggnog uses raw egg. For safety concerns, use pasteurized eggs or egg products, or age the mixture with alcohol for several weeks, which kills pathogens.

Can I scale this recipe up?

Yes. Maintain the ratio of 1 egg, 1 tsp powdered sugar, 1 oz each of brandy, rum, and Madeira, and 3/4 cup milk per serving.

What is the difference between Jamaica rum and other rums?

Jamaica rum has a fuller, funkier flavor profile with more molasses and spice notes compared to lighter rums, adding depth to eggnog.

Can I make this ahead?

Yes, the mixture can be refrigerated for up to 3 days. Stir well before serving and serve chilled.

Should this be served hot or cold?

Baltimore eggnog is traditionally served cold, though some prefer it slightly chilled with a light chill, not ice-cold.