Christmas Yule Eggnog

Pro tips

• Chill all ingredients before combining to achieve silky texture without excessive whipping or emulsification.
• Add baking soda gradually—it will fizz slightly as it reacts with the dairy; stir gently to incorporate.
• Balance sweetness by tasting with a small spoon before serving; eggnog sweetness intensifies as it chills overnight.
• Keep eggnog well-chilled in a punch bowl with ice, or stir into individual glasses to prevent separation of cream and milk.

Substitutions

• Old Thompson Blended Whiskey → bourbon or rye whiskey (bolder spice and oak notes)
• Old Mr. Boston Rum → dark rum or brandy (deeper molasses or fruity undertones)
• Sweet Cream → heavy whipping cream (richer, denser texture)
• Granulated Sugar → superfine sugar (dissolves faster, smoother mouthfeel)

Storage & make-ahead

Store covered in the refrigerator up to 2 weeks; the alcohol preserves it. Stir well before serving if separation occurs.

Can I make this eggnog ahead for a party?

Yes. Combine spirits, cream, and milk up to 2 weeks ahead; store chilled. The alcohol acts as a preservative. Add sugar and baking soda just before serving for optimal texture.

What does the baking soda do in eggnog?

Baking soda neutralizes acidity and creates a lighter, silkier mouthfeel in the finished drink by reacting with the dairy.

Can I reduce the alcohol content?

Yes. Reduce rum and whiskey by half and add extra cream or whole milk to maintain volume and richness, though flavor intensity will decrease.

How should this be served?

Serve chilled in punch cups or small glasses. Optionally garnish with nutmeg, cinnamon, or a cinnamon stick for traditional holiday presentation.

Can I substitute the whiskey or rum?

Rum can be swapped for brandy or cognac. Whiskey can be replaced with bourbon or rye for a spicier profile, though flavor will shift noticeably.