Rum Eggnog

Pro tips

• Shake vigorously with ice for 10-15 seconds to emulsify the egg and chill the drink evenly.
• Use powdered sugar instead of granulated — it dissolves faster and creates a smoother texture.
• Chill your glass first to keep the eggnog cold longer without over-diluting with ice.
• Grate fresh nutmeg on top just before serving for warmth and aroma.

Substitutions

• Old Mr. Boston Rum → Bacardi, Mount Gay, or other dark rum (adjust quantity to taste)
• Powdered Sugar → 1/2 tsp honey or simple syrup (stirs in more easily)
• Milk → heavy cream (richer; use 5 oz milk + 1 oz cream)
• Whole Egg → 1 pasteurized egg or 2 tbsp pasteurized liquid eggs (food-safety alternative)

Storage & make-ahead

Make ahead up to 24 hours by mixing egg, sugar, milk, and rum in a container; refrigerate and shake before serving.

Equipment

cocktail shaker

Is it safe to use a raw egg in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, pasteurized egg products, or heat-treat the mixture to 160°F (71°C) for safety.

Can I make this ahead?

Yes. Mix the egg, sugar, milk, and rum together and refrigerate for up to 24 hours. Shake or stir before serving.

What rum works best for eggnog?

Dark or spiced rum adds more flavor than light rum. Old Mr. Boston or similar mid-shelf rums work well; adjust to taste.

Can I scale this recipe?

Yes. Multiply all ingredients proportionally. Keep the ratio: 1 egg, 1 tsp sugar, 2 oz rum, 6 oz milk per serving.

What's the best way to serve eggnog?

Shake or blend with ice to chill, then serve in a rocks glass or coupe. Garnish with nutmeg if desired.