|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 10g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eggnog is always a hit around the holidays and there are many ways to make it. Rum is one of the better options for the liquor because it adds a sweetness that contrasts the drink's eggy flavor. When making rum eggnog, you can go the traditional route with this recipe or mix up a quicker version that will have eggnog in your hands within minutes.
This recipe is a classic way to make eggnog and it features aged rum. It uses both egg whites and yolks and they're separated to create a slightly more intense version of the easier eggnogs. It is worth the extra effort, and the almond extract is an excellent addition that rounds-off the flavor.
The recipe will make a single drink and can easily be increased for a small party.
"This traditional eggnog is fun to make and fun to drink. Aged rum adds a nice, lightly spiced, caramel-y flavor. It's sure to get you in a festive mood, especially around the holidays." —Laurel Randolph
Gather the ingredients.
Separate the egg into two bowls.
With a hand mixer, beat the yolk until creamy.
Beat the egg white with 1 teaspoon sugar until soft peaks form.
Slowly fold the egg white and yolk together using a spoon.
In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
Slowly fold the cream into the egg mixture.
Serve immediately over ice, if you like, in a punch or martini glass.
Garnish with grated nutmeg and cinnamon.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.
- You can store eggnog in the fridge for two or three days, but you'll want to skip the egg white. Combine the other ingredients, cover and refrigerate, then fold the whipped egg white into the base. The unwhipped egg white can be stored in a separate container.
- Test out this single cocktail first and then scale up to a larger batch for holiday parties. This allows you to make any personal tweaks or adjustments as needed.
- To increase the recipe for six servings, use 6 large eggs, 1/4 cup superfine sugar, 6 ounces heavy cream, 1 tablespoon of vanilla extract and 1 1/2 teaspoons of almond extract, and 9 ounces (just under 1 1/4 cups) of rum.
- If you don't have almond extract, use amaretto instead. It will make the drink just a little stronger but retains the almond flavor.
- Make this a nonalcoholic eggnog by skipping the rum.
- Try the recipe with either brandy or whiskey instead of rum. Both are popular base liquors for eggnog and each brings a different flavor profile to the mix.
How Strong Is Rum Eggnog?
Eggnog has a reputation for creating a few drunk guests at holiday parties, but it's not the eggnog's fault! Most eggnogs are relatively light and the drunkenness is either caused by someone having too much or overpouring the liquor. The proof is in the numbers because this eggnog recipe has an alcohol content of just 14 percent ABV (28 proof). It's like drinking a glass of wine.