Eggnog with Rum

Eggnog originated in England using brandy, instead of rum, but when the English crown began placing hefty taxes on brandy and wine, colonists began using rum instead. This traditional smooth and creamy recipe comes from the colonial period and uses simple ingredients. Enjoy!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 280 Calories

Ingredients

• 6 cups milk
• ½ tablespoon ground cinnamon
• ½ tablespoon ground nutmeg
• 4 cups heavy cream
• 2 cups superfine sugar
• 12 eggs, separated, divided
• 4 cups rum

Recipe Instructions

Step 1

Combine egg yolks and sugar in a large bowl; beat with an electric mixer until thick. Stir in milk, cream, and rum. Refrigerate until thoroughly chilled, at least 2 hours.

Step 2

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Stir egg whites and cinnamon into chilled eggnog. Sprinkle nutmeg on top.