Christmas Yule Eggnog

Pro tips

• Stir the baking soda in slowly—it will fizz slightly as it reacts with the cream and spirits, creating the signature smooth texture.
• Chill all ingredients before mixing to prevent the cream from breaking or separating.
• Measure spirits by volume carefully; bourbon and rum ratios are critical to flavor balance in this classic formula.
• Let the finished eggnog rest in the refrigerator for at least 4 hours before serving to allow flavors to meld and textures to set.

Substitutions

• Old Thompson Blended Whiskey → any blended American whiskey or bourbon (maintains body and warmth)
• Mr. Boston Rum → spiced rum or aged dark rum (adds complexity, slightly sweeter profile)
• Granulated Sugar → simple syrup at equal volume (easier to dissolve, slightly smoother mouthfeel)

Storage & make-ahead

Refrigerate in an airtight container for up to 2 weeks. Stir before serving; separation is normal and not a sign of spoilage.

Can I make this eggnog ahead of time?

Yes. Mix the base ingredients and refrigerate. The flavors develop and mellow over 24–48 hours before serving chilled.

Why does the recipe include baking soda?

Baking soda neutralizes acids in the spirits and creates a smoother, creamier mouthfeel characteristic of authentic aged eggnog.

Can I substitute the spirits?

Yes. Use equal volumes of other whiskeys or rums, or combine with brandy or cognac. Avoid light spirits; the robust flavors define this recipe.

How should I serve this?

Serve chilled in small cups or glasses. A pinch of nutmeg on top is traditional. Store in the refrigerator and consume within 2 weeks.

Is this recipe safe to drink without aging?

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.