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Eggnog with Rum

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"Eggnog originated in England using brandy, instead of rum, but when the English crown began placing hefty taxes on brandy and wine, colonists began using rum instead. This traditional smooth and creamy recipe comes from the colonial period and uses simple ingredients. Enjoy!"
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Ingredients

2 h 15 m servings 280
Original recipe yields 30 servings

Directions

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  1. Combine egg yolks and sugar in a large bowl; beat with an electric mixer until thick. Stir in milk, cream, and rum. Refrigerate until thoroughly chilled, at least 2 hours.
  2. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Stir egg whites and cinnamon into chilled eggnog. Sprinkle nutmeg on top.

Footnotes

  • Cook's Note:
  • It's easy to change the recipe up as well. Replace the rum with brandy to create that traditional English taste or replace the rum with bourbon. The natural sweetness of Kentucky's finest matches well to the creamy eggnog and adds a mellow burn to the cocktail.
  • 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.

Nutrition Facts


Per Serving: 280 calories; 14.5 16.8 4.5 113 57 Full nutrition

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