Rum Eggnog

Pro tips

• Use pasteurized eggs or coddle raw eggs to 160°F for food safety before mixing.
• Chill all ingredients before combining for a naturally cold, creamy cocktail.
• Shake or vigorous whisk the egg with sugar first to create a light, frothy base that emulsifies better.
• Add milk last to preserve foam and prevent curdling from the acidity of rum.

Substitutions

• Light rum → brandy or bourbon (changes flavor profile but maintains body)
• Powdered sugar → simple syrup at 1/2 tsp ratio (dissolves instantly, less shaking needed)
• Milk → heavy cream + 2 oz water (richer, more decadent version)

Storage & make-ahead

Store mixed eggnog in the refrigerator for up to 24 hours; the alcohol acts as a mild preservative. Shake before serving if separation occurs.

Is it safe to use raw eggs in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or coddle the egg by heating it to 160°F for 3 seconds to kill pathogens safely.

Can I make this ahead?

Yes. Mix the egg, sugar, and rum, then refrigerate. Add milk just before serving to keep it fresh and frothy.

What type of rum works best?

Light or dark rum both work. Light rum is milder; dark rum adds deeper, molasses-forward flavor. Choose based on preference.

How do I adjust sweetness?

Start with 1 tsp powdered sugar and taste after mixing. Add more sugar if you prefer it sweeter, or reduce if too sweet.

Can I scale this recipe?

Yes. Keep the ratio of 1 egg : 1 tsp sugar : 2 oz rum : 6 oz milk constant and multiply for larger batches.