Directions: |
Directions:Add eggs to Blender and blend on Medium for 30 seconds ( on low if only a high/low setting)
Add sugar and blend another 20 seconds.
Add nutmeg, cinnamon, rum, milk and whipping cream and blend about 10 to 20 seconds.
Transfer to an airtight container and refrigerate for a day or more to let the flavours combine and mellow.
If eggnog has settled give it a shake or a stir before serving.
Serve with some additional grated nutmeg and an optional cinnamon stick. |
Directions: |
Directions:Separate eggs
In a large mixing bowl, beat egg yolks until light in colour. Add sugar in three batches, beating after each addition until fluffy.
In a saucepan add milk, nutmeg and cinnamon, and heat over low or med/low heat until steaming but not boiling.
Take one cup of hot milk mixture and slowly continually whisk into egg yolk mixture...this tempers the eggs and keeps them from scrambling.
Transfer the tempered egg yolk mixture into the rest of the milk in saucepan.
Cook over medium heat stirring with a wooden spoon until mixture thickens. You know it’s ready when you dip the wooden spoon in the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. DO NOT LET MIXTURE BOIL.
Take mixture off heat and stir in heavy cream. Let cool approximately one hour.
Stir in rums and transfer to an airtight container and refrigerate for a day or so before serving.
IF YOU PREFER A THICKER EGGNOG, BEAT EGG WHITES ON MED OR MED/HIGH SPEED UNTIL SOFT PEAKS FORM. ADD A PINCH OF SUGAR AND WHIP UNTIL STIFF PEAKS FORM. FOLD INTO EGGNOG MIXTURE BEFORE SERVING. |
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