Believe it or not, eggnog’s ancestors were medieval British drinks called “possets”—hot milk curdled with ale or wine. They were basically the hangover cure that also gave you a hangover. By the 18th century, American colonists had ditched the ale for cheaper rum (because smuggling was easier than paying British tea taxes, obviously).
That rum—often called “grog”—is where the “nog” part of the name comes from. So technically, your grandma’s Christmas eggnog is just posset in a fancy punch bowl with a tax-evasion backstory. And if you’re adding bourbon or brandy today, you’re continuing a proud tradition of drinking “milk” that hits like a freight train.
The Great Debate: To Spike or Not to Spike?
Here’s where things get confusing for everyone under 30. Store-bought eggnog is almost always non-alcoholic. Always check the label—if it doesn’t say “contains liquor,” you’re just drinking liquid cheesecake. But home recipes? That’s the Wild West. A standard “spiked eggnog” recipe calls for rum, bourbon, or brandy, and you can add enough to put a moose into a deep sleep.
And let’s not forget the fatal math: a single cup of homemade spiked eggnog can pack 2–3 standard drinks. That’s because the cream and sugar hide the alcohol burn like a snowdrift hiding a pothole. You think you’re sipping a milkshake, and suddenly you’re giving a heart-to-heart speech to the Christmas tree.
Does Evan Williams Eggnog Contain Alcohol? A Festive Drink Guide
But wait—there’s a third option: pre-spiked commercial eggnog. Brands like Evan Williams or Southern Comfort sell eggnog with whiskey already mixed in. These are usually around 15% ABV—which is stronger than wine but weaker than a bad decision. Drink two of those, and you’ll be telling your cousin’s new partner exactly what you think of their winter sweaters.
