Hot Buttered Egg Nog with Rum

The hot buttered rum is a classic winter drink. Hot and steaming, it warms the hands and the spirit on a cold winters day. But, why not take it to a seriously off the charts level and combine with another holiday favorite, Egg Nog?


Buttered Eggnog Mix 1/2 pound salted butter (2 sticks), softened 1 Tbsp. finely minced orange zest 1 1/2 cups packed light brown sugar 1 3/4 cups powdered sugar

1 pint very high-quality vanilla ice cream 1 cup high-quality eggnog 1 Tbsp. real vanilla extract 1 Tbsp. ground nutmeg 1/4 tsp. ground cinnamon 1 teaspoon rum extract

Hot Buttered Eggnog with Rum 3 - 4 Tbsp. Buttered Eggnog Mix 1 1/2 oz Sailor Jerry Rum 4 - 5 oz boiling water


Place Buttered Eggnog Mix and rum in coffee glass or mug.

Stir in boiling water until batter is dissolved.

Grate fresh nutmeg over the top. Garnish with orange zest.

Buttered Eggnog Mix Be sure butter is softened.

With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.


blair frodelius 26 Nov 2010
9:09 am


So about how many drinks will this recipe create? 


Kathy Casey 3 Jan 2011
10:01 am

Hi Blair!

The recipe on the left is for the Buttered Egg Nog mix and will make about 7 cups (around 30-36 servings).

The recipe on the right is for the actual drink itself and is good for 1 serving.

Tomek Roehr 10 Dec 2011
8:31 am

What is “high quality egg nog” please?

Regards from Poland.

Kathy Casey 10 Dec 2011
11:57 am

Hi Tomek,
That is a great question! In the US, you can usually buy great eggnog during the holidays. Most higher end grocery stores usually carry some great brands.

blair frodelius 10 Dec 2011
2:31 pm

The key to great commercial egg nog are the ones that use sugar and not corn syrup.

Tomek Roehr 11 Dec 2011
12:56 am

Hi Kathy,
Considering there is no such thing here in Poland as commercially available eggnog do you have any recipes you could recomend in this case.
Many thanks.

Robert Hess 11 Dec 2011
10:48 am

When discussing eggnog, I personally feel there is nothing better than home-made. While the commercial stuff in a carton may be convinient, especially when you only need a cup of it as Kathy is using here, I have yet to find one that can hold a candle to something that is made from scratch. My recommendation would be to make a batch, use a cup of it for this recipe, and then “age” the remainder in the fridgerator for three weeks, or more! (yes, aged eggnog is not only safe, but even better than fresh!)

My recipe for eggnog can be found here:

(you can also find some links to some interesting eggnog videos from “Science Friday” as well)


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