Recipe Eggnog With Rum

Chill 8 hours in the refrigerator.

Recipe eggnog with rum. Using an immersion blender or mixer beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color. Mix egg yolks 2 cups sugar rum and nutmeg together in a large bowl. Stir in milk cream and rum.

Stir in rum cream 2 teaspoon vanilla and nutmeg. Beat the egg yolks and sugar in a large bowl with an electric mixer until light 4 minutes. Cook over medium heat stirring constantly for 3 minutes or until thick.

Whisk the egg yolks in a bowl with 100g 3 oz of the caster sugar until the mixture is pale yellow and thick this is best done with an electric handheld mixer. Start with the 1 2 cup of liquor taste and add more if you d like. Whisk hot milk mixture slowly into the eggs.

Whisk together until fluffy. Remember that adding more liquor also means the eggnog will be thinner in texture and also stronger in taste. Beat the egg whites in a separate bowl until stiff peaks form.

Add dry ingredients to eggnong mixture using a rubber spatula or wooden spoon to stir until just combined. In a separate larger mixing bowl add eggs and whisk. Stir in the milk double cream and.

Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. In a separate bowl beat the cream with the almond and vanilla extracts and the remaining teaspoon of sugar until stiff. Add dairy to a large bowl then add the liquor and salt then slowly.