Make your own eggnog with rum and vanilla

Make your own eggnog with rum and vanilla

Portions: 8 persons | Preparation time: 145 minutes

Everyone probably knows eggnog. This recipe shows that this drink can be easily prepared at home. Mix the ingredients together, heat on a water bath with the egg yolks and the eggnog is ready. It has a subtle vanilla flavor and is quite thick, velvety and incredibly delicate.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Make your own eggnog with rum and vanilla
Make your own eggnog with rum and vanilla

Portions: 8 persons | Preparation: 145 minutes

Everyone probably knows eggnog. This recipe shows that this drink can be easily prepared at home. Mix the ingredients together, heat on a water bath with the egg yolks and the eggnog is ready. It has a subtle vanilla flavor and is quite thick, velvety and incredibly delicate.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

Season: Christmas | Region: Europe | Preparation: Heat | Menu: Alcoholic Beverages, Hot Beverages | Cuisine: German recipes

Ingredients

  • 200 ml milk
  • 200 ml cream
  • 200 g powdered sugar
  • ½ tsp vanilla extract
  • 8 egg yolks
  • 250 ml white rum

Utensils

  • pot
  • bowl
  • whisk
  • bottle

Instructions

  1. Mix the milk, cream, half the powdered sugar and vanilla in a saucepan.
  2. Place the saucepan over medium-high heat and heat the mixture well, stirring constantly.
  3. Be careful not to let it boil.
  4. Pot Remove from the heat and leave to stand for a while.
  5. During this time, whisk the egg yolks and the remaining powdered sugar with a whisk.
  6. Pour the cooled cream mixture through a fine sieve over the whisked egg yolks.
  7. Mix everything well.
  8. Bowl with the mixture Place in a pot of boiling water.
  9. In a water bath, use a whisk to beat for about 5-8 minutes until you have a slightly thickened creamy consistency.
  10. Be careful not to let the water touch the bottom of the bowl.
  11. Remove the bowl from the water bath, add the rum and mix well.
  12. Immediately decant the hot eggnog into a bottle and seal tightly with a lid.
  13. Let the eggnog cool down and serve.

Store the eggnog in the refrigerator.