Eggnog with Rum
5 servings
40 minutes
Eggnog with rum is the embodiment of winter coziness and festive spirit. Its history dates back to medieval England, where it was a drink of aristocrats, combining milk, eggs, and spices. Later in America, it gained popularity enriched with rum. The gentle, creamy taste with vanilla notes harmonizes with the warmth of nutmeg and cinnamon, while the addition of rum gives it spiciness and depth. Ideal for winter evenings by the fireplace, Christmas celebrations or cozy gatherings with friends. Eggnog can be served chilled or slightly warm, garnished with a pinch of spices. This drink not only warms but also immerses you in the atmosphere of festive magic.
1
In a saucepan, mix milk, nutmeg, cinnamon, and vanilla extract. Heat gently, stirring constantly.
- Milk: 1 glass
- Ground nutmeg: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Vanilla extract: 0.5 teaspoon
2
In a bowl, mix egg yolks with sugar and beat until fluffy.
- Egg yolk: 4 pieces
- Caster sugar: 0.5 glass
3
Slowly and carefully introduce the hot milk mixture into the egg yolks, stirring constantly. Place on low heat and continue stirring until the eggnog becomes smooth, about 5 minutes. Do not boil the mixture!
- Milk: 1 glass
4
Remove the eggnog from heat, cool it down. Add alcohol and cream, leave it in the fridge overnight.
- Rum: 0.8 glass
- Cream: 1 glass
5
Serve in transparent glasses, decorated with nutmeg and cinnamon.
- Ground nutmeg: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
