Christmas Yule Eggnog is a rich, boozy holiday cocktail combining eggs, cream, milk, and whiskey with a touch of baking soda for silky texture. This traditional recipe uses both rum and whiskey for complex, warming flavor.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Beat the yolks and whites of 1 Dozen Eggs separately and then pour together and add:
1 Pinch Baking Soda
Boston Imported Rum
Granulated Sugar
Beat into stiff batter.
Sweet Cream
Boston Whiskey *
Set in refrigerator over night.
Before serving, stir again, and serve in 4 oz.
punch glasses, and grate nutmeg on top.
Refrigerate in a sealed glass container for up to 2 weeks; stir well before serving. Flavors deepen and improve over 3–5 days of aging.
Yes, pasteurized eggs are the safest choice for raw-egg eggnog. You can also heat the egg and sugar mixture to 160°F (71°C) before adding spirits.
Baking soda neutralizes acidity and creates a lighter, fluffier texture by introducing tiny bubbles into the custard base.
Refrigerate up to 2 weeks. The high alcohol and sugar content act as preservatives; some prefer to age it for deeper flavor development.
Yes, any bourbon, blended, rye, or Canadian whiskey works. Rum can be replaced with brandy or additional whiskey for different flavor profiles.
It reacts with the egg mixture, creating a slight foam that aerates the eggnog and improves mouthfeel and texture.
