Eggnog Recipe Dark Rum

Slowly fold the white and yolk together using a spoon.

Eggnog recipe dark rum. Chill the eggnog covered for at least four hours or until it is cold. Jump to recipe print recipe. Add the desired amount of brandy bourbon or dark rum plus the vanilla extract and nutmeg.

In a medium bowl whisk together egg yolks sugar and nutmeg until well combined and thickened slightly. Still it s hardly surprising that the delicious and unexpected combination of christmas spice smooth rum and fluffy egg has been delighting cocktail lovers across the ages and remains a firm favourite today. Remember that adding more liquor also means the eggnog will be thinner in texture and also stronger in taste.

Separate the egg into two bowls. Fold in heavy cream. Whisk until well combined.

In a medium saucepan heat remaining milk and cream over medium heat until steaming. Cover with plastic wrap and refrigerate 8 hours to overnight to cure advertisement. With origins stretching back to tudor times you d be hard pressed to find a cocktail more classic than eggnog.

Beat the white with 1 teaspoon sugar until peaks form. Pour the mixture into a large punch bowl whisk in the bourbon the rum the vanilla the milk and the salt. While whisking the egg and sugar mixture slowly drizzle the steaming milk mixture into the egg mixture tempering the eggs.

Start with the 1 2 cup of liquor taste and add more if you d like. Add 1 4 cup plus 2 tablespoons of the sugar and whisk over low heat until pale yellow and thick about 5. With a hand mixer beat the yolk until stiff.