Traditional Rum Eggnog Recipe

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Updated on 09/5/22
Tested by
Laurel Randolph
Photo of Laurel Randolph
Tested by Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Rum eggnog in a martini glass

The Spruce Eats

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
315 Calories
16g Fat
11g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 315
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 43%
Cholesterol 220mg 73%
Sodium 80mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 2%
Total Sugars 10g
Protein 7g
Vitamin C 0mg 1%
Calcium 56mg 4%
Iron 1mg 6%
Potassium 108mg 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 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

Traditional rum eggnog in a glass
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Rum eggnog ingredients gathered

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  2. Separate the egg into two bowls.

    Egg white and yolk separated into two different bowls

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

    Yolk beaten with a hand mixer until creamy

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

    Sugar added to beaten egg whites

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

    Egg whites and yolks folded together in a bowl

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  6. 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.

    Cream and vanilla beaten together in a bowl, rum added

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  7. Slowly fold the cream into the egg mixture.

    Cream folded into egg mixture

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  8. Serve immediately over ice, if you like, in a punch or martini glass.

    Rum eggnog mixture in a bowl alongside a martini glass with ice

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  9. Garnish with grated nutmeg and cinnamon.

    Rum eggnog in a martini glass next to Christmas ornaments and cinnamon sticks

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Raw Egg Warning

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

Tips

  • 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.

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.