Rum Eggnog - A Recipe for Christmas Vibes
How to whip up a Rum Eggnog
No gathering would be complete without a tantalizing treat to indulge in. This year, we share with you the recipe for a Rum Eggnog.
500 ml / 2 cups light cream
6 large egg yolks
150 g / ¾ cup white sugar
6 ml / 1 ¼ tesp vanilla extract
1,3 g / ½ teasp ground cinnamon
0,6 g / ¼ teasp ground nutmeg
2 ½ pieces whole cloves
300 ml / 1 ¼ cups Rum
Instructions
Begin by gathering all ingredients. Please note that the spices can be adjusted to taste.
1. Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from the heat.
2. Whisk egg yolks in a large bowl until light yellow in colour. Add sugar and whisk until light and fluffy.
3. Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.
4. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil.
5. Strain to remove cloves and let cool for about 1 hour, then stir in cream, Rum, remaining 2 teaspoons vanilla, and nutmeg.
6. Refrigerate 8 hours to overnight before serving. Enjoy!
