Recipe Eggnog And Rum

Dry shake without ice to combine the ingredients.

Recipe eggnog and rum. Mix egg yolks 2 cups sugar rum and nutmeg together in a large bowl. Beat the egg whites in a separate bowl until stiff peaks form. Using an immersion blender or mixer beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color.

Add dry ingredients to eggnong mixture using a rubber spatula or wooden spoon to stir until just combined. Add the desired amount of brandy bourbon or dark rum plus the vanilla extract and nutmeg. It is worth the extra effort and the almond extract is an excellent addition that rounds off the flavor.

Stir in cream milk brandy and rum. Refrigerate until thoroughly chilled at least 2 hours. Beat the egg yolks and sugar in a large bowl with an electric mixer until light 4 minutes.

In a cocktail shaker combine the rum ruby port simple syrup and egg. Start with the 1 2 cup of liquor taste and add more if you d like. Beat eggs with an electric mixer on medium speed until very frothy 2 to 3 minutes.

Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. This should take about 25 to 30 minutes strain the mixture through a fine sieve into a large bowl to remove any small bits of cooked egg. It uses both egg whites and yolks and they re separated to create a slightly more intense version of the easier eggnogs.

Cover with plastic wrap and refrigerate 8 hours to overnight to cure advertisement. Strain into a white wine glass and dust with nutmeg. Add ice and shake vigorously a second time.