Eggnog with Rum
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Ingredients2 h 15 m servings 280
Original recipe yields 30 servings
- 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.
- 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.
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- 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.
Per Serving: 280 calories; 14.5 16.8 4.5 113 57 Full nutrition