Rum Egg Nog Punch Recipes

EGGNOG (SPIKED WITH RUM)

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.

EGGNOG PUNCH

Steps:

• Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
• Dust lightly with nutmeg.

CREAMY EGGNOG PUNCH WITH SPICED RUM

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.

RUM-KISSED EGGNOG

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.

RUM PUNCH

Steps:

• Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses.
• Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency.

TRADITIONAL RUM EGGNOG RECIPE

Steps:

• Gather the ingredients.
• Separate the egg into two bowls.
• With a hand mixer , beat the yolk until creamy.
• Beat the egg white with 1 teaspoon sugar until soft peaks form.
• Slowly fold the egg white and yolk together using a spoon.
• In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
• Slowly fold the cream into the egg mixture.
• Serve immediately over ice, if you like, in a punch or martini glass .
• Garnish with grated nutmeg and cinnamon .

EGG NOG

Steps:

• In a saucepan, heat 2 cups milk but don't boil. Turn off the heat.
• In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.
• Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.
• Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.
• In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.

PEPPERMINT EGGNOG PUNCH

Steps:

• Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

CREAMY EGGNOG PUNCH

Steps:

• Mix eggnog, 1 tub of the whipped topping and cinnamon in large bowl with wire whisk until well blended. Add rum extract and ice cubes; mix well.
• Serve immediately or refrigerate until ready to serve. Top with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg.