Classic Eggnog Cocktail – Rich Rum & Cream Holiday Tradition
A timeless holiday favorite, the Classic Eggnog Cocktail blends rum, milk, and cream into a rich, velvety sip finished with nutmeg. Perfect for cozy gatherings or festive parties alike.
The Story Behind Eggnog
Centuries of celebration surround this creamy holiday icon. Originating from British “posset,” eggnog found new life in colonial America with the addition of Caribbean rum—turning a humble milk punch into the toast of winter festivities.
What You’ll Need
Ingredients
- Eggs – form the creamy base and provide structure.
- Sugar – balances richness and enhances flavor.
- Milk – adds smooth body and gentle sweetness.
- Heavy Cream – creates that luxurious mouthfeel.
- Rum – warms and deepens the flavor.
- Nutmeg – the signature aromatic finish.
Equipment
Mixing bowls, whisk, electric mixer (optional), and a rocks glass for serving.
Why You’ll Love It
Each sip delivers nostalgic comfort—silky texture, sweet spice, and subtle boozy warmth that make every gathering feel special.
Variations & Substitutions
- Swap rum for bourbon or brandy for a richer tone.
- Omit alcohol for a family-friendly version.
- Use oat or coconut milk for a dairy-free twist.
Helpful Tips
Chill well before serving; eggnog thickens slightly as it rests. Always use pasteurized eggs for safety. Garnish generously with fresh nutmeg or a cinnamon stick.
Classic Eggnog Recipe
Type of Glass
Punch Bowl
Ingredients
- 6 large
- 3/4 cup
- 2 cups
- 1 cup Heavy Cream
- 1/2 cup
- Nutmeg
Directions
Since this recipe uses raw eggs, it's recommended to use pasteurized eggs to reduce the risk of salmonella.
- Separate the yolks from the whites of the eggs. Place the yolks in one bowl and the whites in another.
- Whisk the yolks with the granulated sugar until they are light and creamy.
- Gradually mix in the milk and the cream into the yolk mixture.
- If you're including alcohol, stir in the bourbon or rum.
- In a separate bowl, beat the egg whites to soft peaks. You can add a small amount of sugar to stabilize the peaks.
- Gently fold the beaten egg whites into the yolk mixture.
- Let the eggnog chill in the refrigerator for at least an hour before serving.
- Garnish with a sprinkle of freshly grated nutmeg on top.
Raise a glass of this creamy classic and toast to warmth, joy, and holiday tradition.
