Eggnog (Spiked with Rum)

5.0
(3)

I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.

2
2
Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 12 eggs, separated

  • 3 cups white sugar, divided

  • 16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)

  • 1 teaspoon ground nutmeg

  • 2 cups heavy whipping cream

  • 1 quart half-and-half

Directions

  1. Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."

  2. Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Cook's Note:

Make sure you use a big bowl that will hold a gallon for mixing.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts (per serving)

445 Calories
22g Fat
41g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 445
% Daily Value *
Total Fat 22g 28%
Saturated Fat 12g 62%
Cholesterol 203mg 68%
Sodium 89mg 4%
Total Carbohydrate 41g 15%
Total Sugars 38g
Protein 7g
Vitamin C 1mg 4%
Calcium 103mg 8%
Iron 1mg 4%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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