Christmas Yule Eggnog is a traditional holiday cocktail combining milk, cream, granulated sugar, Old Thompson whiskey, and Mr. Boston rum into a rich, smooth drink. The baking soda addition creates the signature creamy texture that distinguishes authentic eggnog from imitations.
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Beat first the yolks and then, in a separate bowl, the whites of 1 dozen eggs.
Pour them together and add : baking soda, rum and granulated sugar.
Beat into stiff batter.
Then add : milk, light cream and whiskey.
Set in refrigerator overnight.
Before serving, stir again, and serve in punch glasses.
Sprinkle nutmeg on top.
Refrigerate in an airtight container for up to 2 weeks. Stir before serving; separation is normal and not a sign of spoilage.
Yes. Mix the base ingredients and refrigerate. The flavors develop and mellow over 24–48 hours before serving chilled.
Baking soda neutralizes acids in the spirits and creates a smoother, creamier mouthfeel characteristic of authentic aged eggnog.
Yes. Use equal volumes of other whiskeys or rums, or combine with brandy or cognac. Avoid light spirits; the robust flavors define this recipe.
Serve chilled in small cups or glasses. A pinch of nutmeg on top is traditional. Store in the refrigerator and consume within 2 weeks.
Yes, the high alcohol content (from 6 oz rum plus 1.75 L whiskey) makes it shelf-stable fresh. Aging mellows flavors but is not required for safety.
