Egg Grog with Rum

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

1 egg yolk
1 tablespoon sugar
2 cl rum
Milk, hot, to fill up

Instructions

First, warm up the milk and keep it hot on the stove. Beat the egg yolks with the sugar in a mulled wine mug, punch glass or similar until frothy. Add rum and fill up with hot (not boiling!) Milk while stirring and serve hot.
Tip: If you like, you can top it off with a cherry on top and chocolate sprinkles.
Note: There are also recipes in which water is used instead of milk - but I definitely like the milk variant better. The amount of rum can of course be varied up and down as desired - 8 cl per serving should not, however, be exceeded.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.