in Caribbean, Drink Recipes

Holiday Eggnog

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Ingredients for 24 servings:

  • 12 eggs, including the yolk
  • 500 g sugar
  • ¼ liter of milk
  • 1 bottle of dark rum (75 cl)
  • ¼ liter cream, whipped
  • Nutmeg, freshly grated

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

Whisk the egg yolks until frothy, then add the sugar while continuing to whisk until dissolved and the mixture thickens. Stir in the milk and rum, then refrigerate for 3 hours. Then pour into a punch bowl and gently fold in the stiffly whipped cream, then refrigerate for another hour. Dust with freshly grated nutmeg before serving. Makes 24 glasses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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