Rum Eggnog

Pro tips

• Whisk powdered sugar and egg yolk together first to create a stable base before adding rum—this prevents curdling.
• Use aged rum (minimum 80 proof) to ensure proper preservation and balance the richness of the egg.
• Chill the drink thoroughly before serving to enhance smoothness and mellow the alcohol bite.
• If using raw eggs, source pasteurized eggs from a reliable supplier to reduce salmonella risk.

Substitutions

• Old Mr. Boston Imported Rum → Bacardi, Mount Gay, or any aged light or dark rum (flavor profile shifts slightly)
• Powdered Sugar → superfine sugar or caster sugar (whisk longer to fully dissolve)
• Whole Egg → 1 egg yolk only (lighter, less creamy but safer with raw eggs)

Storage & make-ahead

Store in a sealed glass bottle in the refrigerator for up to 2 weeks; flavor improves with age. Shake gently before serving.

Is it safe to use raw egg in eggnog?

Traditional recipes use raw egg. Use pasteurized eggs or pasteurized egg products to reduce food safety risk. Alternatively, aged spirits naturally preserve the mixture over time.

Can I make this without rum?

Yes, substitute brandy, bourbon, or cognac for rum. The flavor profile will shift but the technique remains identical.

How long does homemade eggnog keep?

Refrigerate in an airtight container for up to 2 weeks. The alcohol content acts as a preservative and improves flavor over time.

What's the best technique for mixing?

Separate and whisk egg yolk separately, then gently fold into rum to avoid breaking the emulsion. Strain if needed for silky texture.

Can I scale this recipe?

Yes. Maintain the 1:1 ratio of egg to powdered sugar (1 tsp per egg) and 2 oz rum per egg for consistent results.