Christmas Yule Eggnog

Pro tips

• Use pasteurized eggs if consuming immediately; raw eggs are traditional but require proper sourcing or aging for safety.
• Whip egg whites until soft peaks form before adding sugar and cream for a lighter, airier texture.
• Mix baking soda in gradually and stir gently—it will create slight fizz and foam, which is normal.
• Age eggnog at least one week in glass bottles; it smooths out and flavors meld significantly after 2–3 weeks.

Substitutions

• Old Mr. Boston Imported Rum → any quality dark or aged rum (note: flavor profile may shift)
• Old Mr. Boston Whiskey → bourbon or rye whiskey (note: may increase spice notes)
• Sweet Cream → heavy cream or half-and-half (note: half-and-half yields thinner consistency)

Storage & make-ahead

Store aged eggnog in sealed glass bottles in a cool, dark place for up to several months; refrigerate after opening and consume within 2–3 weeks.

Equipment

stand mixer or whisk · glass bottles (for aging and storage)

Is it safe to use raw egg whites in eggnog?

This recipe uses raw eggs. For food safety, use pasteurized eggs or pasteurized egg products, or age the eggnog in the refrigerator for at least 2 weeks as the alcohol content helps preserve it.

What does the baking soda do in eggnog?

Baking soda neutralizes the acidity and aids in preservation, creating a smoother, more stable eggnog that stores longer.

How long can aged eggnog keep?

Properly made eggnog with high alcohol content can age for months or even years in a cool, dark place, developing richer flavor over time.

Can I adjust the spirit ratio?

Yes, you can use more or less whiskey and rum, but reduce spirits below the stated amounts and shelf stability decreases—refrigerate and consume within 1–2 weeks.

What's the difference between this and store-bought eggnog?

Homemade eggnog made with whole spirits has higher alcohol content, richer texture, and deeper flavor than most commercial versions, plus no preservatives.