Classic Eggnog

The alcohol content (rum and brandy totaling about 12% ABV in the final drink) acts as a mild preservative, and commercially pasteurized eggs are available at most supermarkets and are safe to use raw. If concerned, use pasteurized eggs explicitly labeled for raw consumption, or heat the yolk-sugar mixture gently to 160°F while whisking over a water bath, then cool before adding alcohol.

Yes, but the final drink will not keep as long. Skip the rum and brandy entirely and reduce the milk to 3/4 cup and cream to 3/4 cup to maintain proper consistency. Add an extra 1/2 teaspoon vanilla extract. Store no more than 2 days refrigerated.

If too thick, whisk in cold milk, 2 tablespoons at a time, until the consistency is pourable but still creamy. If too thin, the egg whites likely were not whipped firmly enough; chill it overnight—it will thicken as the flavors meld and the whites set.

When made with rum and brandy, refrigerated eggnog keeps up to 2 weeks in a covered pitcher. The alcohol is the preservative. Non-alcoholic eggnog keeps only 2 days refrigerated. Both improve in flavor after 2–3 days as the spices marry.

Yes, this is ideal for advance prep. Make it 2–5 days before serving; the flavors deepen and the texture becomes smoother. Stir gently before pouring and serve cold. Have fresh nutmeg and a grater on hand at the party so guests can add their own garnish.

Use 1.5 cups of either dark rum or brandy alone; the drink will shift slightly in flavor profile but will be delicious. Bourbon (3/4 cup) and rum (1/2 cup) is also a traditional American variation.