12 Dec 2012Blog

Rum Eggnog

by Summer

This holiday concoction is making a come back BIG time! Mainly because it is easy and quick to make, and goes down great on the night of Christmas Eve (or any other night during the season for that matter). While every family probably has their own special twist to this recipe, this is by far the most simple.


What you’ll need…

  • 4 egg yolks
  • 1/3 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 ounces Barbados dark rum
  • 1 teaspoon freshly grated nutmeg
  • 2 cups ice
  • 4 egg whites*

How you’ll make it…

  1. In a blender, mix together all of the ingredients except for the nutmeg. Make sure to blend well!
  2. Pour mixture into a glass of your choice, and sprinkle with nutmeg.

(This recipe serves 6 to 8 rounds)

A little advice all the way from Barbados: If you leave out the ice, you can make your rum eggnog the night before you wish to serve it. All you need to do is blend the mixture well the next day with ice and serve!

(Healthy warning: This beverage contains raw eggs. I recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.)