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Eggnog is one of the staples of the Christmas menu but there’s the fact that most traditional recipes are made using raw eggs that puts people off. Popping those uncooked egg yolks or egg whites into a drink just doesn’t always appeal. So step in this homemade rum eggnog recipe – made with eggs but cooked to ensure they are safe and still give their flavour to the recipe.
Contents
What type of alcohol goes in eggnog?
For this idea, we went with rum but you could easily use lots of different types of alcohol for this. The aim is to have something with a high alcohol concentration as this offsets the sweetness of the other ingredients. So anything like rum, brandy or cognac, whiskey or bourbon would all work.
Can you make eggnog without the alcohol?
If you want to make a version that the kids can enjoy with no alcohol in it, simply remove the rum on the ingredients and make the recipe exactly the same. Or make a double batch and have some with rum and others for the kids – just keep a note of which is which!
What you need to make Homemade Rum Eggnog
- 12 eggs
- 1 ¼ c. sugar
- 4 c. whole milk
- 2 t. vanilla extract
- 1 t. ground nutmeg
- 2 c. evaporated milk
- 2 c. half and half
- 1/4 cup dark rum
How to make the recipe
Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
In a separate glass bowl, stir evaporated milk, rum and half and half until combined.
Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
Storing the recipe
Once the drink is cooled, you can keep it in the fridge for 2-3 days.
Recipe tips
If you don’t like nutmeg you can try mixing in a little powdered spice that you do enjoy such as cinnamon or even ginger to get the flavour you like.
Homemade Rum Eggnog
Make this take on the classic eggnog with no raw eggs and some rum for a Christmas punch
Ingredients
- 12 eggs
- 1 ¼ c. sugar
- 4 c. whole milk
- 2 t. vanilla extract
- 1 t. ground nutmeg
- 2 c. evaporated milk
- 2 c. half and half
- 1/4 cup dark rum
Instructions
Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
In a separate glass bowl, stir evaporated milk, rum and half and half until combined.
Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
Notes
If you don't like nutmeg you can try mixing in a little powdered spice that you do enjoy such as cinnamon or even ginger to get the flavour you like.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 220mgSodium: 175mgCarbohydrates: 31gFiber: 0gSugar: 31gProtein: 13g
