Traditional Rum Eggnog

By Colleen Graham

Updated 10/29/19

Rum Eggnog

The Spruce Eats

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Chill: 8 hrs
  • Yield: 1 cocktail (1 serving)
Nutritional Guidelines (per serving)
589 Calories
34g Fat
11g Carbs
32g Protein
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Nutrition Facts
Servings: 1 cocktail (1 serving)
Amount per serving
Calories 589
% Daily Value*
Total Fat 34g 44%
Saturated Fat 14g 71%
Cholesterol 936mg 312%
Sodium 354mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Protein 32g
Calcium 159mg 12%
*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 Mount Gay Eclipse 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.

Ingredients

  • 1 large egg (separated)
  • 2 teaspoons superfine sugar (superfine; divided)
  • 1 ounce heavy cream
  • 1/2 teaspoon almond extract (pure)
  • 1/2 teaspoon vanilla extract (pure)
  • 1 1/2 ounces rum (Mount Gay Eclipse)
  • Garnish: grated cinnamon and nutmeg

Steps to Make It

  1. Gather the ingredients.

    Egg nog ingredients
    The Spruce Eats

  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.

    Finished egg nog
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  11. Serve and enjoy!

Tips

  • 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.