Rum Eggnog

Pro tips

• Shake or blend the mixture vigorously for 10-15 seconds to fully emulsify the egg and create a creamy foam.
• Chill all ingredients beforehand—cold milk and egg yield a smoother, more refreshing drink without extra ice.
• Strain through a fine sieve if foam breaks or separation occurs during shaking.
• Serve immediately in a chilled glass; don't let the mixture sit as the egg texture deteriorates.

Substitutions

• Pasteurized egg → raw egg (safer option, same texture)
• Whole milk → heavy cream + water at 1:1 (richer, less dilute)
• Powdered sugar → 1 tsp simple syrup (easier to blend, slightly thinner body)

Storage & make-ahead

Serve fresh immediately. Do not store—consume within minutes of preparation.

Equipment

cocktail shaker or blender · fine mesh strainer (optional, for filtering separation)

Is it safe to use a raw egg in this eggnog?

This recipe uses one whole raw egg. Use fresh, high-quality eggs from trusted sources. Those concerned about food safety can substitute pasteurized eggs or skip the egg entirely for a simpler rum-milk drink.

Can I make this ahead?

This drink is best made fresh and served immediately. Prepare individual servings on demand for optimal texture and taste.

What rum works best for this eggnog?

The recipe calls for Old Mr. Boston rum. Dark or spiced rums add warmth; light rums keep it subtle. Use quality rum you'd drink straight.

How do I get a creamy texture?

Shake or blend the egg, powdered sugar, rum and milk vigorously for 10-15 seconds until frothy and emulsified.

Can I scale this recipe up?

Yes—multiply all ingredients by the number of servings needed. Blend or shake in batches for even texture.