Rum Eggnog

Pro tips

• Whip the egg and powdered sugar together for 1–2 minutes until pale and foamy; this aerates the drink and creates a silky texture.
• Use chilled rum and serve immediately over ice or chilled, as the foam breaks down quickly.
• Chill your glass beforehand to keep the drink cold longer without excessive dilution.

Substitutions

• Old Mr. Boston imported rum → cognac or brandy (shifts flavor to a French-style eggnog)
• Powdered sugar → 1 tsp honey or simple syrup (easier to dissolve; slightly different sweetness)

Storage & make-ahead

Refrigerate up to 3 days in a sealed glass container. Stir gently before serving; foam will settle over time.

Is it safe to use raw egg in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or heat the egg mixture to 160°F (71°C) before serving.

Can I make this eggnog ahead of time?

Yes. Combine and refrigerate up to 3 days. The flavors meld and improve slightly over time.

What rum works best for eggnog?

Aged dark or gold rum (like Old Mr. Boston) adds warmth and depth. Light rum works but gives less flavor complexity.

Can I scale this recipe up for a crowd?

Yes. Multiply all ingredients by the number of servings needed. Whip eggs and sugar in a blender for larger batches.