Festive Rum-spiked Eggnog
Indulge in the creamy, rich flavors of this homemade eggnog with a delightful kick of rum. Blending the perfect balance of spices, eggs, and velvety smooth milk, this beverage captures the essence of holiday cheer in every sip.
ingredients
- 12 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 cups whole milk
- 2 cups heavy cream
- 1 cup rum (dark or spiced)
- Optional garnish: additional ground cinnamon or nutmeg
steps
- 1.
In a large mixing bowl, whisk together the eggs, sugar, cinnamon, nutmeg, cloves, and salt until well combined.
- 2.
In a large saucepan, heat the milk and heavy cream over medium-low heat until hot but not boiling.
- 3.
Slowly pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
- 4.
Gradually add the tempered egg mixture back into the saucepan with the remaining hot milk mixture, whisking continuously.
- 5.
Cook over medium-low heat, stirring constantly, until the eggnog thickens and coats the back of a spoon. Do not boil.
- 6.
Remove from heat and let cool for about 10 minutes.
- 7.
Stir in the rum until fully incorporated.
- 8.
Cover the saucepan and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- 9.
Before serving, give the eggnog a good stir to ensure it is well mixed.
- 10.
Pour into glasses and sprinkle with a pinch of ground cinnamon or nutmeg, if desired.
- 11.
Serve chilled and enjoy the festive delight!
