Rum eggnog

    8 hours 15 min

    I was really never a fan of eggnog...until a friend gave me this recipe. It's rich and creamy, just like melted vanilla ice cream. The secret is to cure yolks in rum and sugar overnight before mixing in egg whites and cream the next day. Delicious!

    1 person made this

    Serves: 16 

    • 12 eggs, separated
    • 600g caster sugar, divided
    • 450ml dark rum, or to taste
    • 1 teaspoon ground nutmeg
    • 500ml double cream
    • 1L single cream

    Prep:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr15min 

    1. Mix egg yolks, 400g caster sugar, rum and nutmeg together in a very large bowl. Cover with cling film and refrigerate 8 hours to overnight to 'cure'.
    2. Beat egg whites and remaining 200g caster sugar in a bowl using an electric mixer until firm peaks form. Fold in double cream. Fold in the egg yolk mixture. Beat in single cream until well combined. Pour into sterilised jars or containers, refrigerate and shake before serving.

    Raw egg:

    This recipe contains raw egg. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw egg.

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