Quick and Fancy Baltimore Eggnog (Store-Bought Upgrade)

If you want the ease of using store-bought eggnog but still crave that rich, festive, boozy Baltimore vibe, this recipe is the perfect fix-up.

Ingredients:

(Serves 6-8)

  • 1 quart high-quality store-bought eggnog (try to find one labeled “classic” or “custard-style”)

  • 1/2 cup Jamaican dark rum

  • 1/2 cup Madeira wine

  • 1/2 cup brandy or cognac

  • 1 tsp freshly grated nutmeg, plus more for garnish

  • 1/2 tsp ground cinnamon (optional)

  • 1/2 tsp vanilla extract (optional)

  • 1 cup heavy cream, whipped (for added fluffiness, optional but recommended)

Directions:

  1. Boost the Flavor: In a large pitcher or bowl, pour the store-bought eggnog. Stir in the rum, Madeira wine, and brandy. Add the nutmeg, cinnamon, and vanilla extract (if using). Mix until well combined.

  2. Chill: Refrigerate for at least 1 hour to allow the flavors to meld.

  3. Fluff It Up (Optional): Whip the heavy cream to soft peaks and fold it into the eggnog for extra richness and a luxurious texture.

  4. Serve: Pour the eggnog into glasses or mugs, sprinkle freshly grated nutmeg on top, and serve cold.

Chef’s Notes:

  • Better Store-Bought Brands: Look for brands like Southern Comfort Eggnog, Organic Valley, or Promised Land, which tend to have a richer base.

  • Extra Creamy Shortcut: If you don’t want to whip cream, add 1/2 cup of half-and-half or heavy cream directly to the eggnog for a creamier texture.

  • Sweetness Check: Some store-bought eggnog can be quite sweet, so taste it before adding more sugar or sweet liquors like Madeira.

  • For a Boozier Kick: Increase the brandy or rum by 1/4 cup, but don’t overdo it or you’ll overwhelm the flavors.


This version is simple but decadent, making it perfect for a last-minute Christmas breakfast or party without compromising on flavor.