This recipe for Rum Eggnog is made with pasteurized eggs and just the right amounts of everything to give you a very tasty drink!
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Eggnog; By using pasteurized eggs for the eggnog, you need not have the concerns of the risk of Salmonella.
Separate the eggs into two bowls, putting the egg yolks in a large mixing bowl.
Put a plastic cover on the bowl with the egg whites and set them into the refrigerator.
Beat the egg yolks with an electric mixer until combined. Gradually add granulated sugar, beating until mixture is thick and pale yellow. With the electric mixer on the lowest setting, mix in the cream and milk, then vanilla extract and rum.
This is most tasty either made several hours or a day ahead, so once combined, cover with plastic wrap and refrigerate. Before you serve the eggnog, remove the egg whites from the refrigerator and let them sit for 15 minutes to get closer to room temperature. Using an electric mixer, beat the egg whites until soft peaks form.
Remove the eggnog mixture from the refrigerator and give it a good stir with a hand whisk to make sure the ingredients are well combined, then gently fold in the beaten egg whites with a spatula.
Divide the eggnog into glasses and sprinkle with cinnamon and nutmeg and a dollop of whipping cream if desired.
Garnish with a cinnamon stick and whipping cream.
To prepare the whipped cream; chill a glass or metal bowl and the whiskers of an electric mixer in the freezer for 10 minutes. Remove from the freezer and pour the heavy cream, vanilla extract and confectionersí sugar into the bowl. Whisk on high speed until medium peaks form.