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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.