Rum Eggnog

Pro tips

• Blend the egg, sugar, and rum first until smooth, then add milk and blend again to ensure sugar fully dissolves and texture is creamy.
• Chill all ingredients before blending for a naturally cold, refreshing drink without diluting it with ice.
• Taste and adjust sweetness or rum strength to your preference—eggnog is forgiving and can be customized easily.
• Use pasteurized eggs to eliminate food safety concerns with raw egg consumption.

Substitutions

• Powdered sugar → granulated sugar (blend longer to dissolve; use slightly less)
• Light or dark rum → brandy or cognac (changes flavor profile to warmer, spiced notes)
• Milk → heavy cream + milk blend (creates richer, thicker eggnog)

Storage & make-ahead

Refrigerate prepared eggnog in a covered container for 1–2 days; stir before serving as separation may occur.

Is it safe to drink raw eggs in eggnog?

Raw eggs pose a salmonella risk. Use pasteurized whole eggs or pasteurized egg products to make this recipe safely.

Can I make eggnog ahead of time?

Yes. Mix the eggnog, refrigerate, and it will keep for 1–2 days. Stir well before serving as ingredients may separate.

What type of rum works best?

Light or dark rum both work; light rum keeps the drink pale and mild, while dark rum adds deeper, richer flavor.

Can I scale this recipe?

Yes. Multiply all ingredients equally: 1 egg + 1 tsp sugar + 2 oz rum + 6 oz milk makes one generous serving.

What can I use instead of powdered sugar?

Granulated sugar works but won't dissolve as smoothly; use slightly less and blend longer to incorporate fully.