There are very few drinks that celebrate the holiday season like a glass of eggnog. Add rum and you can create the perfect holiday Rummy Egg Nog to serve to your guests at your holiday get togethers or your Christmas eve celebration. This might turn out to be your favorite holiday drink!
Classic eggnog is a wonderful drink, and there are many great ways to prepare this traditional holiday recipe. This recipe is focused on a good egg nog that is cooked so there are not any of the issues associated with raw eggs. It is a recipe that you need to be attentive to for the best results. If this is not your thing, go to the grocery store and buy the eggnog prepared and add the rum!
Rummy Egg Nog can be the perfect beginning or ending to a holiday gathering. If you like creamy cocktails that are perfect for happy holidays check out Coquito and Tiramisu Martini Dessert Cocktail. Another cocktail to bring holiday cheer is a Christmas Margarita. Made with cranberry juice it is a perfect choice for this time of year. You might also like a Pomegranate Mint Cocktail.
If you have some extra egg nog you can use it in Egg Nog French Toast.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Always use fresh eggs, as they give a better flavor and texture. You can test an egg’s freshness by placing it into a bowl of water. Fresh eggs will sink, while older ones will float.
- Use pure vanilla extract instead of imitation for a more authentic flavor. If you’re feeling adventurous, you can make your own vanilla extract by soaking vanilla beans in vodka or rum. It is a bit of a wait but easy to make. Read How to Make Vanilla Extract if you want to try it.
- If possible, grate your own nutmeg using a microplane or fine grater. Freshly ground spices release more aromatic oils, enhancing the flavor of your egg nog.
SPECIAL EQUIPMENT NEEDED:
- Large saucepan to heat the eggnog.
- Whisk or electric mixer for beating the eggs and mixing the egg nog.
- Grater or Microplane (if using whole nutmeg) For grating fresh nutmeg on top of the egg nog.
- Ladle and serving glasses for serving the egg nog.
SUBSTITUTIONS:
- Honey, maple syrup, or agave nectar can be used as a replacement for granulated sugar. Adjust the quantity based on your sweetness preference.
- If you are looking to reduce the fat content, replace whole milk with 2% or skim milk, and use light cream or milk instead of half and half.
- Ground cloves, allspice, or cardamom can either replace or complement the cinnamon and nutmeg. Adjust quantities to taste.
- Bourbon, brandy, or whiskey can be used as an alternative to rum. Each will bring its own unique flavor to the eggnog. If you prefer no alcohol, omit the rum. For a hint of rum flavor, use a small amount of rum extract.
HOW TO STORE RUMMY EGG NOG:
- After making the Rummy Egg Nog, if you don’t consume it immediately, transfer it to a pitcher or airtight container and refrigerate. It is best consumed within 2 days for optimum freshness.
- Freezing rummy eggnog is not recommended. The texture might change upon thawing due to the dairy content. It could become a bit grainy or separated.
In a large saucepan, beat the eggs with a whisk or electric mixer making sure that the egg yolks and egg whites are thoroughly combined.
Add the sugar, salt, and milk.
Turn the heat to low and whisk the mixture constantly until it becomes hot and thick enough to coat the back of a spoon.
Remove from the heat and whisk in the half and half, vanilla, cinnamon and nutmeg. Cool completely.
Once cool and ready to serve, you can either add the entire amount of rum to the egg nog or you can add rum to each serving glass. That way these would be an option if someone chose not to have rum in their egg nog. If you are adding the rum to each drink, add one part rum to 5 parts egg nog.
Rummy Egg Nog
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Ingredients
- 6 large eggs
- ¼ cup sugar (granulated)
- ¼ teaspoon salt
- 2 cups whole milk
- 2 cups half and half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch nutmeg
Instructions
In a large saucepan, beat the eggs with a whisk or electric mixer making sure that the egg yolks and egg whites are thoroughly combined.
Add the sugar, salt, and milk.
Turn the heat to low and whisk the mixture constantly until it becomes hot and thick enough to coat the back of a spoon. Do not let the mixture come to a boil and do not let it thicken too much. It will become grainy.
Remove the saucepan from the heat and whisk in the half and half, vanilla, cinnamon and nutmeg. Cool completely.
Once cool and ready to serve, you can either add the entire amount of rum to the egg nog or you can add rum to each serving glass. That way there would be an option if someone chose not to have rum in their egg nog.
If you are adding the rum to each drink, add one part rum to 5 parts egg nog.
To serve you could rim your glasses with sugar and serve with cinnamon sticks as a garnish. You could also serve the eggnog in a large bowl and let your guests serve themselves.
