Eggnog Daiquiri - A Recipe for Christmas Vibes

How to whip up an Eggnog Daiquiri

No gathering would be complete without a tantalizing treat to indulge in. This year, we share with you the recipe for an Eggnog Daiquiri. This cocktail is a blend between the traditional Eggnog and a tropical daiquiri.

Ingredients (serves about 10 people)

150 g / 1¼ cup     crushed ice

480 ml / 2 cups     milk

240 ml / 1 cup       heavy cream

Instructions

Begin by gathering all ingredients.

Separate eggs: Separate the egg whites and yolks into different bowls.

Whip Yolks: Beat egg yolks for 1 minute. Add ¾ of the sugar and a pinch of salt; whip until light and fluffy.

Heat Base: In a saucepan, heat milk and cream with cloves, cinnamon and nutmeg over medium heat until steaming (about 3 minutes). Do not boil.

Temper Eggs: Slowly whisk a little of the hot milk into the yolks to prevent scrambling. Gradually add more until combined.

Cook & Thicken: Return mixture to the saucepan. Cook over medium heat, stirring constantly, until it coats the back of a spoon (about 3 minutes). Remove from heat.

Flavor & Chill: Stir in vanilla and Rum. Cool for 10 minutes, then refrigerate for at least 3–4 hours (or overnight for deeper flavor).

Whip Whites: Beat egg whites until stiff peaks form. Add remaining sugar and whip until glossy. Fold gently into chilled eggnog for extra creaminess (tip: a part can be saved as topping, for whipped cream lovers).

Blend Daiquiri: In a blender, add ice, chilled eggnog, and a little extra sugar. Blend until smooth. While blending, pour in more Jamaican Rum for that tropical kick. (Aim for a creamy texture with a small vortex in the center.)

Serve: Pour into chilled glasses, garnish with grated nutmeg, and enjoy the holiday magic!