Happy Holidays! This week, we’re sharing Wylie & Rum‘s Jamaican eggnog recipe.
“Eggnog was my first alcoholic beverage my mom let me try,” said Wylie & Rum executive chef Brian Jones. “Every Christmas Eve, my mom would buy a carton of eggnog and we would watch Charlie Brown Christmas.”
Oft-used spices in Jamaica — cinnamon, nutmeg, and vanilla — resonate with the drink Jones always enjoys during the holidays. Adding rum is a natural fit. “The rum highlights the spices and vanilla, and sets a cold drink on fire,” Jones said.
You can easily source all of the necessary ingredients from your local grocery store, but will find higher-quality spices at a farmers market or international market. By the way, here are a few ideas for using up the egg whites you’ll get making this.
Serves 6 to 8
Ingredients
- 7 egg yolks
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup Jamaican rum (white or dark)
- 1/4 cup bourbon
- 1/2 cup dark brown sugar
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Zest of 1/2 lime
Directions
- Separate the eggs and set the yolks aside. Whisk yolks and brown sugar together until slightly thick in a large mixing bowl.
- Add whole milk, heavy cream, and nutmeg to a large saucepan over medium heat. Bring to warm, but do not boil.
- Carefully pour egg yolks into the warm milk mixture in the saucepan. Mix, then add mixture to a mixing bowl and add condensed milk. Bring the mixer to medium.
- Drizzle in the rum and bourbon and add vanilla, spices, and lime zest. Mix on medium until smooth, about 1 to 2 minutes.
- Pour eggnog into a serving pitcher and chill until cold, between 2 and 4 hours, or overnight.
- Serve with whipped topping and a cinnamon stick garnish.
- Store leftover eggnog in an airtight container. (Properly stored, eggnog will last 3 to 5 days in the refrigerator, or up to 6 months in the freezer.)