Traditional Rum Eggnog

Rum Eggnog Recipe

The Spruce

Prep: 10 mins
Cook: 0 mins
Chill: 8 hrs
Total: 8 hrs 10 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
327 Calories
16g Fat
12g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 327
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 220mg 73%
Sodium 80mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 7g
Vitamin C 0mg 1%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 115mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 hand 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.


  • 1 large egg, separated

  • 2 teaspoons superfine sugar, divided

  • 1 ounce heavy cream

  • 1/2 teaspoon pure almond extract

  • 1/2 teaspoon pure vanilla extract

  • 1 1/2 ounces aged rum

  • Grated cinnamon, for garnish

  • Grated nutmeg, for garnish

Steps to Make It

  1. Gather the ingredients.

    Rum egg nog ingredients

    The Spruce

  2. Separate the egg into two bowls.

    Separate eggs

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  3. With a hand mixer, beat the yolk until stiff.

    Beat the yolk

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  4. Beat the white with 1 teaspoon sugar until peaks form.

    Beat in white sugar

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  5. Slowly fold the white and yolk together using a spoon.

    Fold the white and yolk

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  6. In a separate bowl, beat the cream with the almond and vanilla extracts and the remaining teaspoon of sugar until stiff.

  7. Slowly fold the cream into the egg mixture.

    Fold cream in mixture

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  8. Add the rum and stir gently.

    Add rum to mixture

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  9. Refrigerate overnight, or serve immediately over ice in a punch or martini glass.

    Refrigerate mixture

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  10. Garnish with grated nutmeg and cinnamon. Serve and enjoy.

    Rum egg nog recipe

    The Spruce

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.


  • 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 each of almond and vanilla extracts, and 9 ounces (just under 1 1/4 cups) of rum.

Recipe Variations

  • 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.