My Jamaican-Style Eggnog with Brandy and White Rum

Glass of homemade eggnog with a dusting of nutmeg on a textured grey background

 

While eggnog isn’t a Christmas tradition in Jamaica, this hot eggnog recipe is perfect for December holiday drinks. Smooth, lightly spiced, and gently balanced with a splash of white rum or brandy, it’s rich, comforting, and easy to make at home.

Whether you’re serving it for a cozy night in or as part of your holiday celebrations, this recipe hits all the right notes, creamy, flavourful, and satisfying.

Jump to Recipe

Recipe Card: Hot Eggnog

Preparation Details

  • Prep Time: 10 minutes
  • Cook Time: 10–15 minutes
  • Total Time: 20–25 minutes
  • Servings: 4

Ingredients

  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 6 large egg yolks (common fowl preferred for richer colour)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1–2 tablespoons white rum or brandy (optional)

Instructions

  1. In a medium saucepan, whisk together the milk, heavy cream, and sugar until the sugar is dissolved.
  2. Place over medium heat and warm the mixture until hot and steaming. Do not allow it to boil.
  3. In a separate bowl, whisk the egg yolks with vanilla, nutmeg, and cinnamon until smooth.
  4. Slowly whisk a small amount of the hot milk into the egg yolks to temper them.
  5. Gradually pour the tempered egg mixture back into the saucepan, whisking constantly.
  6. Continue cooking on medium heat, stirring constantly, until the eggnog thickens slightly and coats the back of a spoon.
  7. Remove from heat immediately.
  8. Stir in the rum or brandy, if using.
  9. Serve hot with a light sprinkle of nutmeg.

Notes

  • Alcohol should be added after cooking, not before.
  • Do not reboil once the eggs are added.
  • This same base can be cooled and refrigerated for chilled eggnog.

Nutritional Information (Approximate, per serving)

  • Calories: 320
  • Fat: 22g
  • Carbohydrates: 24g
  • Protein: 8g

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