Not your “Over the Counter” Egg Nog

I always thought I didn’t like egg nog. Every Christmas it’d show up in the dairy case beside the milk. From time to time we’d buy some to have with Christmas dinner. And frankly, I wasn’t particularly impressed. Then I met Chris. Chris didn’t buy the pasty store-bought stuff. Oh no – he made his own. (And it helped that he made it boozy as well!)

The first time I had Chris’ egg nog I was blown away. This was NOT the store-bought stuff at all. It was so thick and creamy and rich – it was like a dessert in and of itself. Add that richness to the spiced aromatics of the nutmeg and cinnamon and it was a real holiday treat.

Spiced, Creamy and Rich? Yes please.

So when RumChata asked us to wrap up our sponsored recipe series with something festive, Egg Nog seemed like the perfect choice! It’s creamy, spiced and boozy – just like a great egg nog should be. Chris threw it together in no time and the result is every bit as good (if not better) than the original.

The result is a little bit sweeter, a creamier, and a lot more spiced. The aromatics of the spices go all the way through the drink, not just sitting on top – which means it’s spiced all the way through your glass.

Give Egg Nog a Chance!

So if you think you’re not a fan of egg nog – do us a favor and try making it from scratch. Granted, some folks are uneasy about raw eggs but if you are using fresh eggs, it can definitely be done safely. (Please don’t surprise your customers with this one though – if you’re serving it on the menu, definitely make it very clear that it has uncooked eggs!)  And while others have told me you can still make a mean egg nog without the eggs, I just don’t think it could possibly taste as rich and lovely as this one. (Plus, it’s called Egg Nog, not Milk Nog… right?)

Bring this one to your holiday party – I think your friends and family will be pretty excited about Egg Nog too!


A big “Thank You” to  RumChata for sponsoring this recipe series! We had a lot of fun thinking creatively about how to feature the creamy liqueur in four different drinks for the four seasons – the RumChata Cream Soda, the RumChata Chai Cocktail, the Orange RumChata Lassi and now the Egg Nog. Thanks for your support!

Rumchata Eggnog

This thick, rich Egg Nog celebrates the spice of the season with Cinnamon, Nutmeg and of course, RumChata.
5 from 1 vote
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Servings: 10 Servings


  • 1 cup RumChata
  • 1 cup Spiced Rum
  • 6 ea Whole, Fresh Eggs
  • 3/4 cup sugar
  • 4 cups 2% Milk
  • 1/2 cup Whipping Cream
  • 1 oz Vanilla Extract
  • 1 pod Fresh nutmeg


To Make in Advance

  • Separate eggs and place whites into a freezer-safe container. Freeze. (Plan to thaw overnight in the fridge 24 hours before serving).
  • Whisk together egg yolks and sugar until well combined and the sugar has started to dissolve.
  • Add remaining ingredients and stir to combine.
  • Pour contents into a glass jar and refrigerate until you are ready to serve (Ideally 3-5 days).

For Service:

  • Thaw egg whites in the fridge overnight.
  • Beat the egg whites with 3tbs of sugar until stiff peaks form.
  • Fold egg whites into egg yolk mixture.
  • Grate fresh nutmeg across the top and serve in a punch bowl or individual punch cups.