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Rum Eggnog

This recipe by Rachael’s husband, John Cusimano, is a delish twist on a classic holiday drink. It’s lighter (skim milk replaces heavy cream!) but just as wonderful thanks to a trick John developed: Froth the milk using a cappuccino frother. You still get a creamy drink – without the cream!

For more of John’s creative cocktails, check out “My Year in Cocktails,” featured in Rachael’s bestselling cookbook, “My Year in Meals.”


  • 2 ounces skim milk, cold
  • 2 1/2 ounces dark rum
  • 1 pinch ground cinnamon
  • 1 pinch of ground cardamom
  • 1 whole egg
  • Nutmeg, for garnish
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Froth the milk well as if for cappuccino. 

Shake the remaining ingredients in an ice-filled cocktail shaker and strain into a glass mug. 

Top with the frothed milk and garnish with freshly grated nutmeg.

Rachael Ray