Rum Spiked Eggnog

Lately I’ve taken to the public library as my new work cove. If I’m lucky, I’ll score the corner, where the two ribbons of windows meet and fill the space with light even on the grayest of days. The windows loom so tall, it almost feels like I’m holding my breath at the bottom of the deep end and peering into the sun reflecting on the water.

Rum Spiked Eggnog //

From this library vantage point, I can see the people scurry to make the last chirping noise of the crosswalk, cocooned in winter gear and looking extra cold. I can also see the full stretch of an old stone church’s bell tower, flocked by blossoming trees. The newly flowered branches sway with the snow flurries. The weather, to say the least, has been confused.

Rum Spiked Eggnog //

Rum Spiked Eggnog //

Next week, the flowering trees may be swaying against purely sunny skies, and high temperatures may call for margaritas, but while the cold lingers just a bit, here’s a recipe in defense of drinking eggnog beyond the holiday season. Why do we reserve sipping a boozy, melted milkshake for but a few weeks around Christmas? Have another round on me!

Rum Spiked Egg Nog
recipe adapted slightly from The Kitchn

About this Recipe: This recipe contains raw eggs. Use very fresh, organic eggs. Consuming raw or under-cooked eggs can increase your risk for certain food-borne illnesses. Mixing the rum into the entire batch helps to preserve and sterilize the eggnog. If you’d prefer to cook your eggnog, see the recipe notes at The Kitchn. I like a good bourbon eggnog, but I used Kraken for its dark spiced flavor (and illustration whimsy).


6 large eggs (non-gmo/organic), separated
1 cup coconut sugar
2 cups organic whole milk
1 cup organic heavy cream
1/2 to 1 1/2 cup Kraken Black Spiced Rum (or bourbon or cognac), optional
Freshly grated nutmeg, to serve
whole cinnamon sticks for garnish (optional)


Separate the eggs, placing the yolks in one bowl and the whites in another. Cover the whites and refrigerate until needed.

Combine the yolks and the sugar in the bowl of a stand mixer. Using the whisk attachment or a hand whisk, beat until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.

Pour the milk, cream, and liquor into the bowl with the egg mixture, and whisk until combined.

Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within a day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.

Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.

Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base to give the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.

Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top and a cinnamon stick.






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