Rum-spiked Holiday Eggnog
This traditional rum eggnog recipe is a delightful holiday drink that offers a rich and creamy texture with a hint of almond and vanilla, complemented by the warmth of aged rum. The fluffy egg whites and stiff cream peaks create a luxurious mouthfeel, and a sprinkle of cinnamon and nutmeg on top adds a festive touch.
Rum-spiked Holiday Eggnog
A rich and creamy holiday eggnog with a rum base, flavored with almond and vanilla, and garnished with grated cinnamon and nutmeg.
Prep Time
10 mins
Total Time
10 mins
Ingredients
- 1 large egg (separated)
- 2 teaspoons superfine sugar, divided
- 1 oz heavy cream
- 1/2 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1 1/2 oz aged rum
- Garnish: grated cinnamon
- Garnish: grated nutmeg
Instructions
- Begin by separating the egg into two bowls.
- Beat the egg yolk until creamy using a hand mixer.
- In another bowl, beat the egg white with 1 teaspoon of sugar until soft peaks form.
- Gently fold the beaten egg white into the creamy egg yolk using a spoon.
- In a separate bowl, beat the heavy cream with the remaining 1 teaspoon of sugar, vanilla extract, and almond extract until stiff peaks form.
- Stir in the aged rum gently.
- Slowly fold the whipped cream into the egg mixture.
- Serve immediately in a punch or martini glass. Optionally, serve over ice.
- Garnish with grated nutmeg and cinnamon.