"This homemade eggnog recipe creates a rich, creamy, warmly spiced, and dangerously easy-to-sip drink. Think melted ice cream with a kick from dark rum. Plus, it has none of the cloying sweetness found in so many store-bought eggnogs. Once you try it, you may never go back. It's a perfect make-ahead holiday drink for any gathering: festive, indulgent, and endlessly customizable."
"Can I make eggnog without alcohol?Yes. If leaving out the rum, add in an extra 1 cup whole milk and 2 Tbsp. vanilla extract, or more to taste. You'll still get a rich, creamy homemade eggnog mixture with plenty of holiday flavor. What rum should I use?Any good-quality aged rum will work here, and you don't need to spend a lot. We like the floral, salted caramel notes of Denizen Merchant's Reserve here. Other good options include Mount Gay Eclipse and Ten to One."
Homemade eggnog is rich, creamy, warmly spiced, and less cloyingly sweet than many store-bought versions. The texture resembles melted ice cream with a kick from dark rum, though rum can be omitted and replaced with extra whole milk and vanilla for a nonalcoholic version. Any good-quality aged rum works well; floral, salted caramel rums like Denizen Merchant's Reserve or Mount Gay Eclipse are recommended. Raw eggs are optional, with cooked alternatives such as Boiled Custard or Coquito suggested for those concerned about safety. The base can be made up to six hours ahead and the finished drink keeps chilled for up to three days.
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