Holiday Bourbon Bliss Eggnog with Dark Rum
Eggnog is a classic holiday drink that evokes warmth, joy, and nostalgia. But this Holiday Bourbon Bliss Eggnog with Dark Rum takes things up a notch with a boozy blend of bourbon and dark rum. It’s creamy, spiced, and perfect for any winter celebration. Whether you're serving it at a family gathering, a cozy holiday party, or just sipping by the fireplace, this decadent eggnog is sure to be a crowd-pleaser.In this post, I’ll walk you through how to make this delicious eggnog, share some helpful tips and tricks, and provide important storage and safety information so that you can enjoy your eggnog safely and for as long as possible.Why This Eggnog is Special:This isn't your average eggnog. The combination of bourbon and dark rum gives it a deep, rich flavor that perfectly complements the creamy texture. What makes this recipe stand out is the careful balance between sweet and spicy flavors, the smoothness of the whipped cream, and the airy lightness brought by the beaten egg whites. Plus, the eggnog can be adjusted in terms of thickness—whether you like it thin and drinkable or thick enough to spoon, this recipe can be tailored to your preference.Ingredients You’ll Need:Before you get started, make sure you have all the ingredients ready:Each ingredient plays a role in creating the perfect texture and flavor, so it's important to use fresh eggs and quality spirits. The dark rum and bourbon, in particular, should be ones you enjoy drinking on their own.6 large eggs, separated2 cups granulated sugar4 cups heavy cream1 cups bourbon or whiskey (choose your favorite brand)3/4 cup dark rumBefore you get started, make sure you have all the ingredients ready:Each ingredient plays a role in creating the perfect texture and flavor, so it's important to use fresh eggs and quality spirits. The dark rum and bourbon, in particular, should be ones you enjoy drinking on their own.How to Make Holiday Bourbon Bliss Eggnog with Dark RumStep 1: Prepare the Bourbon and Sugar MixtureStart by combining 2 cups of sugar with your bourbon (or whiskey) in a saucepan. Over medium heat, stir occasionally until the sugar is mostly dissolved and the mixture becomes warm but not boiling. This step helps to melt the sugar and infuse the spirits with a little extra warmth and sweetness. Once the sugar is dissolved and the mixture is warmed through, remove it from the heat and let it cool completely. Step 2: Mix the Egg YolksWhile the bourbon and sugar mixture is cooling, beat your egg yolks in a separate bowl. Use a hand mixer or whisk to beat the yolks until they become pale and slightly yellow. This process will ensure that the yolks incorporate well into the eggnog, giving it a smooth texture.Once the sugar-bourbon mixture has cooled completely (this is crucial!), slowly and gently whisk in the beaten egg yolks, stirring constantly. The key here is to avoid cooking the yolks, so it’s important that the mixture has cooled enough before adding them in. Step 3: Whip the Heavy CreamIn a large mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. The texture of the whipped cream will affect the consistency of the eggnog, so feel free to adjust it depending on how thick or drinkable you like your eggnog. For a thicker, almost spoonable eggnog, whip the cream to a stiffer consistency. If you want a smoother, drinkable version, whip it to a softer texture. Step 4: Combine the Whipped CreamOnce the whipped cream is ready, gently fold it into the cooled bourbon-egg mixture. Don’t worry if it’s a little lumpy at first—the lumps will smooth out as you continue to fold. The goal is to gently combine the ingredients without deflating the whipped cream too much. Step 5: Beat the Egg WhitesNext, in a separate clean bowl, beat the egg whites until stiff peaks form, but not so stiff that they become dry. The egg whites will provide lightness and airiness to the eggnog. Gently fold the beaten egg whites into the bourbon-cream mixture. Be sure to fold slowly and carefully to maintain the airiness of the eggnog.Step 6: Add the Dark RumNow, it’s time to add the dark rum! Pour in 1 cup of dark rum and gently stir it into the eggnog mixture. If you’d like a super smooth texture, you can use a hand mixer on low speed to fully combine everything. Step 7: Chill and ServeTransfer your eggnog to a large bowl or pitcher and refrigerate it for at least 2 hours before serving. This will allow the flavors to meld and the eggnog to chill. Don’t be surprised if the alcohol separates a bit and settles at the bottom of the eggnog as it chills. This is perfectly normal!Before serving, give the eggnog a gentle stir or fold to re-incorporate the separated alcohol and achieve a smooth consistency. Serve the eggnog in chilled glasses and garnish with a sprinkle of freshly grated nutmeg or cinnamon for that extra holiday touch.
Equipment
- 1 hand mixer
- 3 mixing bowls
- 1 sauce pan
Ingredients
- 6 eggs size large
- 2 cups granulated white sugar
- 4 cups Heavy Cream Whipping cream
- 1 cup Burbon or Wiskey
- 3/4 cup Dark Rum
Garnish
- Cinnamon to sprinkle on top
- Whip cream to add on top
Instructions
- Instructions:
- Prepare the Bourbon and Sugar Mixture:
- In a saucepan, combine the sugar and bourbon (or whiskey). Heat over medium heat, stirring occasionally until the sugar is mostly dissolved, and the mixture is warm (not boiling).
- Remove from heat and allow it to cool completely.
- Mix the Egg Yolks:
- While the sugar-bourbon mixture is cooling, beat the egg yolks in a separate bowl until they become light and slightly yellow in color.
- Once the bourbon-sugar mixture has cooled, slowly and gently whisk in the beaten egg yolks, stirring constantly to prevent the yolks from cooking.
- Whip the Heavy Cream:
- In a large mixing bowl, whip the heavy cream until stiff peaks form (you can adjust the stiffness based on your texture preference, but keep in mind that the cream should have enough body to give the eggnog a rich, luxurious feel).
- Combine the Whipped Cream:
- Gently fold the whipped cream into the cooled bourbon-egg mixture. Don’t worry if the mixture is a little lumpy at first; it will smooth out as it integrates.
- Beat the Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form, but not so stiff that they are dry.
- Carefully fold the beaten egg whites into the rest of the eggnog mixture. Use a gentle folding motion to maintain the lightness and airiness of the eggnog.
- Add the Dark Rum:
- Stir in the dark rum to the eggnog mixture, mixing gently until fully incorporated. For an extra smooth texture, you can use a hand mixer to combine everything thoroughly.
- Chill and Serve:
- Transfer the eggnog to a cool place and refrigerate for at least 2 hours before serving. Note that the alcohol may separate and settle at the bottom, but this is perfectly normal.
- Before serving, give the eggnog a gentle stir or fold to re-incorporate the alcohol and achieve a smooth consistency.
- Optional Garnish:
- Serve chilled in glasses with a sprinkle of freshly grated nutmeg or cinnamon on top for that classic holiday touch.
Optional garnish
- dash a little cinnamon on top for a festive touch
Notes
Tips and Tricks for Perfect Eggnog:
- Cool the Bourbon Mixture: Always ensure the sugar and bourbon mixture has cooled completely before adding the egg yolks. If it’s too warm, you risk scrambling the eggs, which can ruin the texture of your eggnog.
- Whip the Cream to Your Liking: You can control the thickness of your eggnog by adjusting the consistency of the whipped cream. If you prefer a thicker eggnog, whip the cream to stiff peaks. For a lighter, more drinkable texture, whip to soft peaks.
- Gentle Folding Is Key: When combining the whipped cream and egg whites into the liquid mixture, always fold gently. Overmixing or stirring vigorously can deflate the air in the whipped cream and egg whites, making the eggnog less airy and rich.
- Customize the Alcohol: While the recipe calls for bourbon and dark rum, feel free to experiment with different spirits. You could try spiced rum for a more cinnamon-forward flavor, or even brandy for a smooth, traditional taste.
- Use Fresh Eggs: Since this recipe uses raw eggs, make sure you use the freshest eggs possible. If you’re concerned about consuming raw eggs, consider using pasteurized eggs, which are safer for uncooked recipes.
- How Long Does Eggnog Stay Good?
- When stored in an airtight container in the refrigerator, homemade eggnog should stay good for up to 3 days. After this point, it may start to lose its texture and flavor. Always make sure to give it a good stir before serving, as the alcohol may separate over time.
- Can You Freeze Eggnog?
- Freezing eggnog is not recommended, as it may cause the cream to separate and the texture to become unpleasant. It’s best to enjoy your eggnog within a few days of making it.
- How to Care for Your Eggnog:
- Keep your eggnog refrigerated at all times when not being served. If you’re making a large batch, consider storing it in smaller containers so you can remove only what you need at a time and prevent it from being exposed to warmer temperatures for too long.
- When to Discard Eggnog:
- Discard your eggnog if it has been sitting out at room temperature for more than 2 hours. Always follow food safety guidelines when handling dairy and eggs, and if you notice any unusual smells, changes in texture, or curdling, it’s best to err on the side of caution and dispose of it.
Nutrition
Calories: 770kcalCarbohydrates: 53gProtein: 8gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 257mgSodium: 80mgPotassium: 160mgSugar: 54gVitamin A: 1928IUVitamin C: 1mgCalcium: 98mgIron: 1mg
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