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Glass mug of Boozy Jamaican Eggnog garnished with a sprinkle of cinnamon and a cinnamon stick.

Boozy Jamaican Eggnog


It’s that time of year when we can begin sipping on cool, creamy eggnog in pretty little cups and celebrate the decadence and beauty of the holiday season.



8 large egg yolks

½ cup brown sugar

1 ½ cups heavy cream

1 cup whole milk

1 cup evaporated milk

½ Jamaican rum (I used Myer’s Original Dark)

¼ cup bourbon (I used Marker’s Mark)

½ teaspoon vanilla

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup vanilla ice cream


Add the egg yolks to a large mixing bowl.  Use a hand mixer to beat the yolks until light yellow.  Add the brown sugar and beat well until the mixture is creamy and the sugar has dissolved.  Set aside.

In a large saucepan over medium heat, warm the whole milk, evaporated milk, and heavy cream until steaming, but not boiling.

Gradually pour the steaming milk into the egg yolk mixture, continuously beating the egg yolks so they do not curdle.

Beat the egg and milk mixture until very smooth and completely combined.

Pour in the rum, bourbon, vanilla, cinnamon, and nutmeg, and mix well.

Stir in the vanilla ice cream and whisk until the ice cream has melted and the mixture is very smooth.

Pour the mixture into a serving pitcher and cover tightly with plastic wrap.  

Chill for at least 4 hours, but overnight is better.

Serve cold garnished with a sprinkle of cinnamon or nutmeg and a cinnamon stick.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Starters - Cocktails
  • Method: Whip
  • Cuisine: American

Keywords: boozy Jamaican eggnog, Christmas cocktails, eggnog, Jamaican rum, rum drinks, bourbon,