Eggnog’s roots trace back to 17th-century England, where it was called “posset”—a hot, milky drink for the upper class. George Washington was a fan, famously writing his own recipe that includes rye whiskey, rum, and sherry. His version? A whopping one quart of liquor per half-gallon of eggnog. Classic Washington: bold, boozy, and probably lethal.
In Latin America, a similar drink called coquito uses coconut milk, cinnamon, and rum. It’s proof that the eggnog template can be global. For a fun twist, swap half your dairy eggnog for canned coconut milk and pair it with a light rum—you get a creamy, tropical cousin that works year-round.
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Brandy, Rum or Whiskey: Which Makes the Best Eggnog?
