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Homemade Eggnog with Rum

A close-up of rich and creamy eggnog in a decorative glass, topped with a sprinkle of cinnamon.
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A rich and creamy traditional eggnog recipe, perfect for the holiday season. This homemade version offers superior flavor compared to store-bought options.

Ingredients

Scale
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups dark rum (or bourbon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Freshly grated nutmeg, for serving

Instructions

  1. In a large bowl, whisk together the egg yolks and 3/4 cup of the granulated sugar until pale and thick.
  2. Gradually whisk in the whole milk, heavy cream, rum, and vanilla extract until well combined.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
  4. Gently fold the beaten egg whites into the yolk mixture until just combined.
  5. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  6. Before serving, whisk the eggnog to ensure it is smooth. Ladle into glasses and sprinkle generously with freshly grated nutmeg.

Notes

  • For a safer, cooked version, temper the egg yolks by slowly whisking in a small amount of warm milk mixture before combining it all in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
  • This recipe can be made ahead of time. The flavors deepen and improve with refrigeration.
  • Adjust the amount of rum to your preference.
  • For a non-alcoholic version, omit the rum and consider adding an extra teaspoon of vanilla extract or a pinch of cinnamon.

Nutrition

Find it online: https://blissbatter.com/homemade-eggnog-recipe/