I created a two ingredient Rumchata Eggnog Recipe with a tiny twist I bet you have not tried before.

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I didn’t expect something so simple to feel like a little holiday secret, but here we are. This Rumchata Eggnog Recipe caught me off guard because it’s just RumChata and eggnog, yet it tastes way fancier than it has any right to.

The creamy eggnog notes and the sweet spice in RumChata hit like familiar holiday memories with a twist, and a dusting of freshly grated nutmeg for garnish makes people pause and ask where you got it. I can’t explain why it feels almost illicit, but it does, and that curiosity is half the fun.

Ingredients

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rich eggnog brings cream, protein from eggs, sugars for sweetness, comforting dairy fat
RumChata adds boozy cinnamon, vanilla and creamy liqueur sweetness, low protein, high calories
freshly grated nutmeg gives warm spice, tiny antioxidant punch, aromatic not very sweet
lightly whipped cream adds fluffy texture, extra fat and calories, tastes wildly indulgent
cinnamon stick is pretty garnish, subtle warming cinnamon oil, stirrer and smell boost
egg yolks give silkiness and protein, raw versions raise safety concerns sometimes
milk and cream bulk up texture, add carbs and fat, makes drink rich, cozy

Ingredient Quantities

4 oz (120 ml) eggnog, chilled per serving

2 oz (60 ml) RumChata per serving

Freshly grated nutmeg for garnish optional

Lightly whipped cream optional but tastes great

Cinnamon stick for stirring and garnish optional

How to Make this

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1. Start with everything cold: eggnog should be chilled and pop your serving glass in the freezer for 10 minutes if you got time — it helps keep the drink from getting watery too fast.

2. Grab a cocktail shaker and fill it half full with ice. If you don’t have a shaker, no biggie, you can build the drink in the glass over ice.

3. Measure and pour 4 oz (120 ml) chilled eggnog and 2 oz (60 ml) RumChata into the shaker. That’s one serving.

4. Shake hard for about 10 to 15 seconds until the mix is well chilled and a little frothy. If you built it in the glass, just stir gently for 20 seconds instead so you dont over dilute it.

5. Strain into your chilled glass over fresh ice, or serve neat in a small glass if you want it stronger.

6. Optional but highly recommended: spoon a little lightly whipped cream on top — keep it soft, don’t whip it too stiff.

7. Finish with freshly grated nutmeg and tuck a cinnamon stick in for stirring and garnish.

8. Serve right away. Pro tips: cut the RumChata a bit if you want less sweet, or try blending with ice for a frozen version. If you like spice, toast a tiny pinch of cinnamon on top for extra aroma.

Equipment Needed

1. Cocktail shaker (or a mason jar with a tight lid if you dont have one)
2. Jigger or measuring cup that shows 2 oz and 4 oz
3. Ice scoop or tongs for handling ice
4. Long bar spoon or tablespoon for stirring
5. Hawthorne or fine mesh strainer to catch ice bits and froth
6. Chilled serving glass (pop it in the freezer for ~10 minutes if you can)
7. Small bowl and whisk or handheld frother for the lightly whipped cream
8. Microplane or fine grater for fresh nutmeg garnish

FAQ

Q: Can I make this non alcoholic?
A: Yes, just skip the RumChata and use an extra 2 oz of eggnog or 2 oz of cream with a splash of vanilla, you still get the creamy, cozy vibe.

Q: Should the eggnog and RumChata be chilled?
A: Absolutely, chill both first and serve cold, you can pour over ice or chill the glass for a nicer look.

Q: Can I use store bought eggnog or do I need homemade?
A: Store bought is fine and safer cause it's pasteurized, homemade works too but if it uses raw eggs make sure it's properly cooked or you're ok with the risk.

Q: How far ahead can I make it?
A: Mix eggnog and RumChata up to 24 to 48 hours ahead and keep refrigerated, add whipped cream and a cinnamon stick right before serving so they dont get soggy.

Q: Any good garnish ideas?
A: Freshly grated nutmeg is classic, a cinnamon stick for stirring and a little lightly whipped cream are great, you can also dust cocoa or sprinkle cinnamon sugar on the rim.

Q: What can I use instead of RumChata if I dont have any?
A: Try Baileys for a similar creaminess, or a mix of spiced rum plus cream and a dash of cinnamon and vanilla for a closer flavor, non alcohol option is cream and vanilla extract.

Rumchata Eggnog Recipe Substitutions and Variations

Eggnog: if you dont have eggnog mix 4 oz whole milk + 1 tbsp heavy cream + 1 tsp sugar and a pinch each of nutmeg and cinnamon. For dairy free use 4 oz almond or oat milk + 1 tbsp coconut cream + 1 tsp maple syrup.
RumChata: swap with 2 oz Baileys plus a pinch of ground cinnamon, or use 1.5 oz spiced rum + 0.5 oz heavy cream and a dash of cinnamon. For a non alcoholic version try 2 oz horchata or milk sweetened with a little vanilla and cinnamon.
Lightly whipped cream: use whipped coconut cream for dairy free, or a sweetened dollop of mascarpone, or even store bought spray whipped cream when youre in a hurry.
Cinnamon stick: substitute with a light sprinkle of ground cinnamon, a cinnamon sugar rim, or use star anise or an orange twist for a pretty aromatic garnish.

Pro Tips

– Keep everything cold and use big ice, not a bunch of little cubes. Big clear cubes melt way slower so your drink wont get watered down fast, and if you do shake, chill the metal shaker first so it froths quicker.

– If its too sweet, cut the RumChata back a bit or replace a splash with a small pour of aged rum for depth, or even a tiny pinch of flaky sea salt to make the spices pop without adding sugar.

– Want it frozen? Toss the eggnog, RumChata, and a cup of ice in a blender, add a spoon of heavy cream for silkiness, pulse until smooth. Freeze it a bit first if your blender hates lots of liquid, and serve right away so it doesnt separate.

– Make the aroma matter: lightly toast a pinch of ground cinnamon in a dry pan for a few seconds or warm a cinnamon stick between your palms before dropping it in, grate fresh nutmeg on top, and keep the whipped cream soft not stiff so it melts into the drink.