JAMAICAN STYLE EGG NOG
Happy Saturday loves, it’s that time of year when the holiday season will be coming to an end in a matter of weeks. (cue the tears) I don’t know how many of you love eggnog (it’s not for everyone) but I really like to slowly sip away at it. It’s a very heavy and thick drink so it isn’t something many just chug down. If you will be entertaining these last few weeks of the holiday season, try serving up this recipe for a Jamaican style eggnog. Pulling from my heritage, where we use spices and rum during the holiday season in the desserts and sweets that we enjoy, I thought I’d share my version of this classic holiday drink. It’s spiked so it’s easy to take out the liquor for the kiddos. I hope you enjoy sipping on this as much as I do.
This is the Jamaican rum you want to use. It has a world famous distinct flavor that all Jamaicans know. The proof is very strong so a little goes a long way. The proof is one of the things that makes this rum so unique. It is sold around the country in most liquor stores and should be easy to find.
- 7 Egg Yolks
- 1½ cups Heavy Cream
- 1 cup Evaporated Milk
- 1 cup Whole Milk
- ¼ Sweetened Condensed Milk
- ¼ cup Jamaican White Rum
- ¼ cup Bourbon
- ½ Dark Brown Sugar
- ½ tsp Vanilla
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon
- Separate the eggs, set aside the yolks (save the whites and make yourself something healthy!). In a large mixing bowl, and the egg yolks and the brown sugar, whisk on medium speed until its well combined and is a creamy texture. Set aside.
- Next, in a large saucepan, on medium heat, add the whole milk, heavy cream, and evaporated milk. Bring to a light steam (do not overheat or allow to boil).
- Slowly pour the warm milk into the mixing bowl on low speed. Once well combined, then add the condensed milk and whisk until smooth.
- Lastly, add the rum and bourbon, vanilla, and spices. Whisk on medium speed for 2 minutes. From the mixing bowl, strain into the serving pitcher. Chill for at least 2 hours before serving. Serve cold.