Homemade Rum Eggnog That People Will Want To Drink
The holidays are here, and that means someone brought a carton of eggnog. You know that stuff that’s just super thick and way too sweet. Instead of that, I am making my real homemade eggnog. Rich and creamy, but not too heavy. It is easier than you think!
=== 🍽🍸🥩 RECIPE ===
3 cups (7 ml) whole milk
1/4 teaspoon salt
6 large egg yolks
3/4 cup (175 ml) heavy cream
6 tablespoons sugar
1/4 teaspoon ground nutmeg (plus more for serving)
1/4 teaspoon ground cinnamon
1/2 cup (120 ml) dark rum (optional – can use other spirits such as bourbon or brandy)
Optional: ** 3/4 cup (175 ml) heavy cream, whipped to soft peaks
Bring the milk and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
While the milk is heating, whisk 3/4 cup (180 ml) cream, egg yolks and sugar in a bowl until combined and pale yellow.
When the milk reaches simmering, remove from the heat and while whisking constantly, slowly add to the yolk mixture to temper the eggs.
Once combined, return to a medium-low heat and cook, whisking constantly until the mixture reaches 160 F (71 c).
Pour mixture through a fine mesh sieve into a clean bowl, stir in the rum and the nutmeg. Refrigerate for 2 to 3 hours.
Optional: ** If you are a fan of thicker eggnog, then before serving, whip 3/4 cup (180 ml) of heavy cream into soft peaks. Whisk whipped cream into the chilled eggnog and serve.
