Eggnog Spiked With Rum Recipes

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EGGNOG (SPIKED WITH RUM)



Eggnog (Spiked with Rum) image

I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.

Provided by Donna Fair

Categories     Drinks Recipes     Eggnog Recipes

Time 8h15m

Yield 16

Number Of Ingredients 6

12 eggs, separated
3 cups white sugar, divided
16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)
1 teaspoon ground nutmeg
2 cups heavy whipping cream
1 quart half-and-half

Steps:

  • Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
  • Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g

RUM-KISSED EGGNOG



Rum-Kissed Eggnog image

While it wouldn't be the holidays without eggnog for us, we really wanted to come up with a cooked eggnog that wasn't too heavy to enjoy. Cooking both the yolks and the whites removes any raw egg danger, leaving you with a perfect-for-parties drink that can be scaled up or down as you need.

Provided by Food Network Kitchen

Categories     beverage

Time 40m

Number Of Ingredients 11

3 cups milk
2 large strips lemon zest
1 large strip orange zest
1 vanilla bean, split and vanilla beans scraped loose
4 large egg yolks
1/2 cup sugar, plus 2 tablespoons
2 egg whites
2/3 cup white rum
2 to 3 tablespoons bourbon, optional
Freshly grated nutmeg, for serving
Finely grated orange and/or lemon zest, for serving

Steps:

  • Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
  • Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
  • Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
  • Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.

CREAMY EGGNOG PUNCH WITH SPICED RUM



Creamy Eggnog Punch With Spiced Rum image

Make and share this Creamy Eggnog Punch With Spiced Rum recipe from Food.com.

Provided by Rita1652

Categories     Punch Beverage

Time 10m

Yield 1 1/2 gallons, 35 serving(s)

Number Of Ingredients 10

1 gallon eggnog ice cream or 1 gallon vanilla ice cream
1/2 gallon eggnog
1 teaspoon ground nutmeg
1 -2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 (16 ounce) container frozen whipped topping, thawed
spiced rum (optional)
cinnamon stick
grenadine
cherries

Steps:

  • Scoop ice cream into a punch bowl.
  • Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
  • To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
  • Serve immediately.
  • Stir, as needed.

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