Baltimore Eggnog

Pro tips

• Chill all spirits and milk before mixing to avoid over-dilution from ice melt; serve straight or over a single large ice cube.
• Whisk the whole egg thoroughly with powdered sugar until pale and foamy—this aerates the drink and helps emulsify it.
• Use high-quality spirits; the three-spirit blend means each contributes noticeably, so avoid bottom-shelf bottles.
• Let the drink rest 5–10 minutes after mixing for flavors to marry and alcohol to warm slightly.

Substitutions

• Jamaica rum → dark or navy rum (slightly less funk, more approachable)
• Madeira → dry sherry or sweet vermouth (sherry is drier; vermouth adds more herbs)
• Powdered sugar → simple syrup, 1 tsp (easier to dissolve, same sweetness)

Storage & make-ahead

Refrigerate mixed eggnog up to 2 days. Spirits preserve the drink; consume within 48 hours for best freshness.

Is it safe to use a raw egg in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or heat the egg mixture to 160°F before adding spirits for food safety.

Can I make Baltimore eggnog ahead of time?

Yes. Mix and refrigerate up to 2 days before serving. The high alcohol content preserves the drink, and flavors meld over time.

What's the difference between Jamaica rum and regular rum?

Jamaica rum (typically pot-still or navy rum) has a deeper, funkier, more molasses-forward profile than light or standard rums, adding character to eggnog.

Can I scale this recipe up for a party?

Yes. Multiply all ingredients by the number of servings needed. Batch-make in a punch bowl and stir well before each pour.

What does Madeira add to eggnog?

Madeira contributes gentle sweetness, oxidative complexity, and a slightly fortified depth that softens the bite of brandy and rum.