Unless you’re the Grinch and live in a holiday-free bubble, you’ve probably tasted eggnog. The creamy, dairy-based chilled beverage traditionally made with whipped eggs is a classic and probably has an even bigger cult following than the PSL (that’s Pumpkin Spice for you, Grinchy). You’ve tried it chilled, you’ve had it in a latte, but have you made your own homemade version from scratch?
Our friends at Richland Distilling put their noggins together to come up with this boozy twist sure to impress, and we’re pretty egg-cited about it. They knew that the sweet and smoky flavors and caramel and vanilla aromas of their Single Estate Georgia Rum would be absolutely delicious in a creamy nog. And that the notes of dark chocolate and figs would mesh perfectly with the addition of coconut cream. The result is like a drinkable, boozy coconut custard pie. Totally coco-nuts.
Rum And Coconut Eggnog
12 eggs, separated
8 ounces confectioner’s sugar, sifted
12 ounces Single Estate Georgia Rum
¼ teaspoon salt
¼ teaspoon grated nutmeg
2 cups heavy whipping cream
3 cups coconut cream
- Beat the egg yolks until pale yellow, about 5 minutes.
- Slowly add confectioner’s sugar and mix at medium-high speed for about 5 minutes.
- Scrape down the bowl.
- With the mixer running at low speed, slowly drizzle in the rum.
- Stir in the salt and nutmeg.
- Cover and refrigerate egg-yolk mixture for 3 hours or overnight.
- Cover the egg whites and refrigerate.
- When ready to make the eggnog: beat the egg whites in a medium mixing bowl until stiff peaks form, about 3 minutes.
- In a separate bowl, whip the cream until stiff peaks form, about 3-4 minutes.
- Using a large bowl, fold the egg whites into the egg-yolk mixture until just incorporated.
- Add coconut cream and stir gently.
- Pour the eggnog into a large chilled serving pitcher. Ladle into individual glasses.
- Grate a little nutmeg over each glass and serve immediately.
Total time: 4 hours
Be warned – you’ll want to hog all the nog for yourself.