Description
A rich and creamy eggnog with a kick of aged rum.
Ingredients
Scale
- 6 large eggs
- 1 cup granulated sugar
- 1 quart whole milk
- 2 cups heavy cream
- 1 cup Añejo rum
- 1 teaspoon vanilla extract
- Freshly grated nutmeg, for garnish
Instructions
- In a large bowl, whisk together the eggs and sugar until light and fluffy.
- In a saucepan, heat the milk and heavy cream over medium heat until simmering, but not boiling.
- Slowly temper the hot milk mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Do not boil.
- Remove from heat and stir in the añejo rum and vanilla extract.
- Pour the eggnog into a pitcher or punch bowl and chill for at least 4 hours, or preferably overnight.
- Serve cold, garnished with freshly grated nutmeg.
Notes
- For a non-alcoholic version, omit the rum.
- You can adjust the amount of rum to your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Drink
- Method: Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 35g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 220mg
Keywords: eggnog, añejo, rum, holiday drink, cocktail